Side Dishes, Thanksgiving

Bacon and Walnut Green Beans

This bacon and walnut green bean recipe is a refreshing twist on the classic Thanksgiving green bean casserole.  My three girls and I all love bacon, and I’m guessing many of you do too, so why not combine it with green beans?  To make this recipe healthier, use fried shallots instead of French onion rings, and sprinkle on some walnuts to provide the crunch that people crave from this dish.  The classic mushroom soup-and-milk sauce has been replaced with fresh mushrooms fried in butter and a simple vinaigrette of oil, vinegar, and salt.  Fresh, crisp-tender green beans add a fresh taste compared to the typical canned beans and provide a more vivid green to make your dish look more appetizing.  To garnish your dish, add chopped flat leaf parsley and some shaved hard cheese like Parmigiano-Reggiano.

Bacon & Walnut Green Beans: a unique and flavorful twist on classic green beans. | www.savortheflavour.com

I encourage you to try this updated and healthier version of an old classic for your Thanksgiving meal this year.  You won’t be sorry.

This dish pairs well with our roasted turkey, buttermilk whipped potatoes, giblet gravy, cranberry-orange sauce, and our fluffy buttermilk biscuits.

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Bacon & Walnut Green Beans: a unique and flavorful twist on classic green beans. | www.savortheflavour.com

Bacon and Walnut Green Beans


  • Author: Brooke
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour

Description

Bacon and walnut green beans have a unique twist featuring bacon, toasted walnuts, mushrooms, shallots, white wine vinegar, and fresh parsley.


Ingredients

  • 3 pounds fresh green beans, cut into 2 inch lengths
  • 6 slices bacon, crumbled
  • 8 ounces mushrooms
  • 2 tablespoons butter
  • 3 medium shallots, sliced and separated into rings
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 3 tablespoons walnuts, toasted and chopped
  • 2 tablespoon parsley, chopped

Instructions

  1. Cook green beans for 8 minutes.
  2. Drain, then briefly place in ice water and drain again.
  3. Cook bacon, then crumble and set aside.
  4. In a large skillet, fry the mushrooms in butter, then add the sliced shallots.
  5. Return the green beans and bacon to the skillet and cook until heated through.
  6. Chop walnuts and toast them in a small skillet, stirring frequently and watch closely as they burn easily.
  7. Rinse and chop the flat leaf parsley.
  8. Whisk oil, vinegar, and salt together in a bowl.
  9. Pour dressing over beans and toss to combine.
  10. Add walnuts and toss again.
  11. Garnish with chopped parsley.

Notes

Keep the mushrooms large if you have someone at your table who needs to pick them out.  In my household, it’s Alex.

You can also top the green beans with shaved Parmigiano-Reggiano cheese for extra flavor.

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