The Best Green Beans with Bacon and Mushrooms
These easy green beans with bacon and mushrooms are sautéed with garlic and butter, then finished with crispy bacon. Ready in only 15 minutes, this savory skillet recipe makes a delicious weeknight or holiday side dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: SKILLET
- Cuisine: Holiday Recipes
Ingredients
Scale
- 2 slices thick-cut bacon, chopped
- 1 (12-ounce) bag frozen whole green beans
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon unsalted butter
- 2 garlic cloves, thinly sliced or minced
- ¼ teaspoon freshly ground black pepper, plus more to taste
- Salt, to taste
Instructions
- Add the chopped bacon to a large cast-iron skillet. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until brown and crisp.
- Transfer the cooked bacon to a paper towel-lined plate. Leave approximately 1 tablespoon of bacon drippings in the skillet.
- Meanwhile, prepare the frozen green beans according to the package directions. Drain them thoroughly and set aside.
- Add the butter and sliced mushrooms to the bacon drippings. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
- Add the garlic and cook for approximately 30 seconds, or until fragrant. Do not let the garlic burn.
- Add the drained green beans to the skillet. Toss them with the mushrooms, garlic, butter, and bacon drippings.
- Cook for another 2 to 3 minutes, tossing occasionally, until the green beans are hot and evenly coated.
- Return the crispy bacon to the skillet. Season with black pepper and salt to taste.
- Toss everything together and serve immediately.
Notes
- Fresh green beans can be used instead of frozen. Trim the beans and steam or blanch them for 4 to 5 minutes, or until crisp-tender, before adding them to the skillet.
- Drain the green beans thoroughly so excess water does not dilute the bacon and butter mixture.
- Taste the finished dish before adding salt because the bacon may provide enough saltiness.
- Do not overcrowd the skillet. The mushrooms need room to brown instead of steam.
- Turkey bacon may be substituted, but you may need to add extra butter because it produces less fat.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat leftovers in a skillet over medium-low heat with a small amount of butter.
- Freezing is not recommended because the vegetables may become soft after thawing.
Find it online: https://www.firsthomelovelife.com/bacon-mushroom-green-beans/