Original Recipe HERE
Runner-Up Recipe I Considered Using HERE
I needed a green vegetable side dish for Thanksgiving that wouldn't be complicated and could be thrown together just before the rest of the meal was ready to be served. Found this, made this, liked this.
I don't know how much the mushrooms really added to the dish. Next time I'll probably leave them out and increase the amount of onion to compensate. Also, I'll probably skip the olive oil and saute the onion in a smidge of leftover bacon grease.
1 pound green beans
1 medium red onion, sliced
1 cup sliced white mushroom, optional [I used baby bella]
6 slices bacon
1 Tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
(1) Snap or cut ends off beans; cut in half.
(2) Cook bacon. After draining , break into 1/2" pieces.
(3) Add olive oil to medium skillet. Saute onions and mushrooms (if using) until tender and slightly browned or caramelized, about 5 minutes. Set aside.
(4) In a large saucepan, boil green beans in enough water to cover them for 6-8 minutes or until crisp tender. Drain.
(5) In large serving bowl, add butter, garlic salt, pepper, onions, mushrooms, and bacon. Stir just until combined. Add beans; toss until well-coated.
Kid Participation: None.