Bacon, Shallot & Rosemary Green Beans (Paleo-friendly!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 130.0
- Total Fat: 5.3 g
- Cholesterol: 14.9 mg
- Sodium: 350.3 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 5.7 g
- Protein: 10.3 g
View full nutritional breakdown of Bacon, Shallot & Rosemary Green Beans (Paleo-friendly!) calories by ingredient
Introduction
Lots of veggies, very few calories. Takes little to no skill, and the hardest thing is not eating the bacon while the green beans cook. Try serving this instead of the creamy, fatty green bean casserole at holidays. Lots of veggies, very few calories. Takes little to no skill, and the hardest thing is not eating the bacon while the green beans cook. Try serving this instead of the creamy, fatty green bean casserole at holidays.Number of Servings: 4
Ingredients
-
Hempler's Natural Bacon 6 slices
1 medium Shallot, diced finely (about 1-2 Tbsp)
Fresh Rosemary, 1 Tbsp very finely minced
Fresh Green Beans , 6 cups cut into 1" pieces
Parmesan Cheese, shredded, 4 tbsp (optional, included in nutrition)
Salt & Pepper to taste
Tips
I like the natural bacon if you can find it. No nitrates and nitrites, so no fear of bacon causing cancer. And it's delicious!
Directions
Steam or boil the green beans until cooked to preferred texture. I like mine still barely firm, so that's like 10-15 minutes boiling. This time length is up to you. Drain and set aside.
Heat a pretty large pan over medium heat. You aren't adding them yet, but it needs to be big enough to hold the green beans.
Chop uncooked bacon into roughly 1/2" square pieces. Cook bacon until just barely crispy. Set aside on paper towels. DO NOT DISCARD GREASE.
Using the same pan with the grease still in it at medium heat, add the rosemary and shallot. Cook for a couple of minutes until the shallot turns color. Add the green beans and turn up the heat to med-high. Saute for a few minutes while stirring frequently so the flavors blend. The green beans can even be browned a little if you want.
Now turn off the heat and mix in the bacon. Stir well. Serve immediately with shredded Parmesan sprinkled over the top.
Serving Size: Makes 4 servings, 1.5 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user KATISCARLET.
Heat a pretty large pan over medium heat. You aren't adding them yet, but it needs to be big enough to hold the green beans.
Chop uncooked bacon into roughly 1/2" square pieces. Cook bacon until just barely crispy. Set aside on paper towels. DO NOT DISCARD GREASE.
Using the same pan with the grease still in it at medium heat, add the rosemary and shallot. Cook for a couple of minutes until the shallot turns color. Add the green beans and turn up the heat to med-high. Saute for a few minutes while stirring frequently so the flavors blend. The green beans can even be browned a little if you want.
Now turn off the heat and mix in the bacon. Stir well. Serve immediately with shredded Parmesan sprinkled over the top.
Serving Size: Makes 4 servings, 1.5 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user KATISCARLET.