Paleo & Whole30 Green Beans with Mushrooms and Bacon make an easy and quick holiday side. Only 6 ingredients and 30 minutes to make, making holiday cooking a breeze!
Hi from Mexico!!! Okay, not really, but kind of. We are in Cabo on a little mini-moon (if you missed it, Michael and I got married last Friday!!!), but I am writing this a week before we get married. During this time, I wanted to be 100% present with everything wedding and honeymoon related, and even though it is hard for me to stop working, I did a few blog posts for you ahead of time. I am hopefully eating all the ceviche and drinking all the margaritas, but it’s almost Thanksgiving, so I figured an easy green beans with mushrooms and bacon would be a perfect fit right before turkey time.
I don’t know about you, but green beans always make an appearance at holidays in my family. They are just so easy and usually everyone likes green beans. Growing up we didn’t do too many green bean casseroles. I think we went on a short stint with them, but we usually always sautéed them. My mom doesn’t eat meat, so our green beans usually consisted of some garlic, balsamic, and maybe a few spices. And while I love a simple sautéed green bean recipe, this year I wanted to step it up. Queue the addition of mushrooms and bacon and crispy pan fried onions.
Green Beans with Mushrooms and Bacon (Paleo & Whole30)
For these green beans with mushrooms and bacon, I wanted to take a little bit of the flavors of green bean casserole, but put them into an easier and quicker dish. You only need 6 ingredients (plus salt and pepper) and 30 minutes to make them. They are made on the stove, so that frees up your oven for things like roasted butternut squash with goat cheese and roasted radishes. This is what you need:
- green beans
- coconut milk
- salt and pepper
To start off you fry the bacon in a large sauté pan. Cook it for about 10 minutes total, flipping once halfway through, until it is nice and crispy. Let the bacon cool while you make the crispy onions. Leaving the bacon grease in the pan, add the sliced onions (you want to keep them in rings) to the pan and fry for 2-3 minutes, flipping halfway through, until golden brown. They should be golden brown and crispy, so make sure to watch them carefully so they don’t burn.
Next you cook the green beans and garlic. After they cook for a few minutes, add the mushrooms and coconut milk and cook until softened. Top with crumbled bacon and the crispy onions and you have a delicious holiday side dish in about 30 minutes.
This green bean and bacon side dish can definitely be doubled or even tripled depending on how many people you are serving. If you have leftovers, just store them in a tightly sealed glass container in the fridge. Yo can reheat them on the stove or just pop them in the microwave – the bacon and onions might be be as crispy, but the flavors will still be there!
If you need some more holiday recipes, check out some of my favorites:
citrus grilled turkey breast
homemade cranberry sauce
tahini whipped sweet potatoes
rosemary roasted radishes
roasted butternut squash with goat cheese, pomegranates, and rosemary
sweet potato & beet stacks
pumpkin pie ice cream
and for all those leftovers….thanksgiving leftovers stuffed sweet potatoes
Make sure you head on over to Pure Taste Recipes to snag the recipe!
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