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500 g green beans
4 slices bacon, optional
olive oil
250-g pkg sliced button mushrooms, about 2 cups
2 tbsp water
1/4 tsp salt
pinch ground black pepper
Trim beans. Slice bacon crosswise into thick pieces. Cook bacon in a large wide saucepan set over medium-high heat. Stir often until crisp, 5 minutes. Remove bacon to a paper towel. Add mushrooms to hot bacon fat. If not using bacon, however, lightly oil pan. When hot, add mushrooms. Stir often, adding more oil, if needed, until mushrooms are lightly browned, 3 to 4 minutes. Add beans. Drizzle in water. Sprinkle with salt and pepper. Cover. Stir occasionally until beans are tender, 5 to 7 minutes. Remove from heat. Stir in bacon. Great with Turkey Roll With Prosciutto Stuffing (also in the Recipe File).
Calories 55, Protein 2.7g, Carbohydrates 9.7g, Fat 1.6g, Fibre 3.2g, Sodium 147mg.
Fresh green beans are a crowd-pleasing side dish. They're fast-cooking, and the vibrant colour brightens up the table. They're even better when cooked with the ultimate combo: bacon and mushrooms! Double the recipe for a crowd.