Monday, January 14, 2013

Green Beans with Bacon and Mushrooms

Green beans are good, but you know what? They're better with bacon.

I know what you're thinking, "Doggone it, Erin. I'm trying to be healthy, and here you are throwing bacon at me. Why are you doing this?!"

Well, don't worry your pretty little head; this recipe is still good for you. According to my very scientific Google search, a slice of bacon only has about 45 calories. And since there's only half a slice of bacon per serving, we're talking 22.5 calories.

So embrace the bacon! And the beans, I suppose.

Green Beans with Bacon and Mushrooms
Serves: 4-6
Adapted from Cookin' Canuck

1 pound green beans, ends trimmed
3 strips bacon
1 small shallot, peeled and chopped fine
8 ounces mushrooms, sliced
1/2 teaspoon poultry seasoning
Salt and pepper

Bring a large pot of salted water to a boil. Add green beans and cook until just crisp-tender, about 3 minutes. Drain beans and rinse under cold water to stop the cooking process.

In a large skillet over medium heat, cook the bacon until crispy. Transfer bacon to a paper towel. Once it's cool enough to handle, crumble the bacon and set it aside.

Drain off all but 2 teaspoons bacon grease from the skillet. Over medium-high heat, saute the shallot and mushrooms until softened and golden, about 3-4 minutes. Stir in green beans and cook until heated through, another 2 minutes or so. Stir in poultry seasoning and salt and pepper to taste. Sprinkle with reserved bacon and serve.

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