This side dish relies on the transformation of simple pantry staples. Frozen green beans are often overlooked, but when treated with the rendered fat of bacon and the earthiness of mushrooms, they become substantial. The sugar acts quietly in the background to cut the acidity and heighten the natural sweetness of the vegetables.
It is a dish built for a crowded table. The process begins with rendering the bacon to release the fat which then becomes the cooking medium for the onions. This layers flavor into the vegetables from the very bottom of the pan up. It offers a savory crunch that holds its own against heavier main courses like roast beef or ham.
The Recipe Yields: 12 servings | Prep time: 10 minutes | Cook time: 20 minutes
Ingredients
- 12 slices bacon
- 1 cup chopped onion
- 2 (4 1/2-ounce) cans sliced mushrooms, drained
- 3 (9-ounce) packages frozen whole green beans, thawed
- 1 tablespoon sugar
Instructions
- Render the Bacon Cook the bacon in a large skillet over medium heat until it is crisp. Remove the bacon from the pan and drain it on paper towels, but do not clean the skillet. Reserve 1 tablespoon of the bacon drippings in the pan. Once the bacon is cool enough to handle, crumble it and set it aside.
- Sauté the Aromatics Add the chopped onion to the hot bacon drippings in the skillet. Sauté over medium heat until the onion is tender and translucent. Add the drained mushrooms and cook for 2 minutes to warm them through and brown them slightly.
- Cook the Beans Stir in the thawed green beans and the tablespoon of sugar. Ensure the beans are coated in the drippings and onion mixture. Cover the skillet and cook for 10 minutes, or until the beans reach your desired degree of doneness. Stir occasionally to prevent sticking.
- Finish and Serve Transfer the hot green bean mixture to a serving dish. Add the crumbled bacon and toss gently to distribute the crunch throughout the dish. Serve immediately.
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Green Beans with Bacon & Mushrooms
This Green Beans with Bacon & Mushrooms recipe transforms simple frozen green beans into a rich, savory side dish. Sautéed in rendered bacon fat with tender onions and earthy mushrooms, the beans take on a deep flavor profile. A touch of sugar balances the savory notes, and a topping of crispy crumbled bacon adds texture. It is a perfect large-batch side for holiday gatherings or Sunday dinners.
Ingredients
Instructions
Render the Bacon
-
Cook the bacon in a large skillet over medium heat until it is crisp. Remove the bacon from the pan and drain it on paper towels, but do not clean the skillet. Reserve 1 tablespoon of the bacon drippings in the pan. Once the bacon is cool enough to handle, crumble it and set it aside.
Sauté the Aromatics
-
Add the chopped onion to the hot bacon drippings in the skillet. Sauté over medium heat until the onion is tender and translucent. Add the drained mushrooms and cook for 2 minutes to warm them through and brown them slightly.
Cook the Beans
-
Stir in the thawed green beans and the tablespoon of sugar. Ensure the beans are coated in the drippings and onion mixture. Cover the skillet and cook for 10 minutes, or until the beans reach your desired degree of doneness. Stir occasionally to prevent sticking.
Finish and Serve
-
Transfer the hot green bean mixture to a serving dish. Add the crumbled bacon and toss gently to distribute the crunch throughout the dish. Serve immediately.
