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Fry bacon in a large skillet until crispy. Remove to paper towel to drain and cool. Reserve the bacon grease in the pan.
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Using medium heat, saute sliced shallot in the bacon grease until just translucent (they will brown while the beans cook). Add green beans to the pan and sear them a bit. Turn heat down, cover the pan, and cook on low until beans are tender. When the beans are just about done, crumble bacon back into the pan and stir to mix.
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When beans are done and bacon re-warmed, season with coarse ground black pepper and serve.
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Notes:
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1. Some people like to par boil the green beans first. If you are using full size green beans, this might be necessary, but I find it isn't with the smaller and thinner haricot verts because they cook so quickly.
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2. If desired, add some sliced mushrooms and cook with the shallots. Be sure to count carbs for this.
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Nutrition estimates are calculated per serving with My Fitness Pal's online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.
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Calories 26, Total Fat 1 g, Saturated Fat 0 g, Total, Carbohydrate 4 g, Dietary Fiber 1 g, Net Carbs 3 g, Sugars 2 g, Protein 2 g.
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January 6, 2018 Roxana Lopez for Aunt Rocky's
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For more low lchf/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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I don't get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.
