Sauteed Green Beans With Bacon, Mushrooms & Garlic
35min · 6 servings Crunchy and flavoursome sautéed green beans with crispy bacon, mushrooms, garlic, sage, and cranberries make for a perfect side dish, especially on a festive table on Thanksgiving, Christmas, or Sunday Roast. This green bean recipe is gluten-free, grain-free, low-carb, and paleo-friendly. Ingredients 450 –500 g / 1 lb green beans, tails cut off Part 1 1 tablespoon butter or ghee (olive oil is also fine) 120 g / about 4 ounces bacon rashers, diced into cubes 200 g / 7 oz crimini or Swiss brown mushrooms, sliced 4–5 sage leaves, chopped (about 5 g, you could use dried herbs) 1/3 cup almonds, chopped 1/3 cup dried cranberries, chopped 3 cloves garlic, finely chopped 1 tablespoon Balsamic vinegar Part 2 1–2 tablespoons olive oil Juice of 1/2 orange 1/2 tea
Green Beans Almondine
Make ahead Instructions: • Green beans almondine is the perfect holiday side dish to prep ahead of time. Here are the step-by-step instructions. • Blanch green beans in boiling water for 3-4 minutes, string occasionally. • Transfer to an ice bath and chill completely. • Drain green beans in a colander and transfer them to a ziplock bag for 1-2 days. • Add chilled green beans to toasted almonds and heat through.