I love green beans because you can eat a bunch of them without feeling guilty. They are healthy, low-carb and definitely get a thumbs up from my hubby and daughter. My son is a non-green bean eater... but I even got him to try one or two because they look so good.
I actually created this dish because I simply wanted a side dish to go with a meatloaf that I had made for dinner. I took out a bag of frozen green beans and thought I would just heat them up and add some salt and pepper and a little butter and call it a day.
That's when I saw the few slices of bacon in the fridge and the portobello mushrooms. Inspiration struck. So I decided to forgo the sad and boring green bean dish I originally planned on making and switch it up to something fun and exciting instead.
These beans turned out as yummy as they look. They would also go great next to a big pile of mashed potatoes. Tune in this Friday for the meatloaf that helped inspire this delicious side dish.
1lb blanched fresh green beans or defrosted frozen green beans
8oz sliced portobello or button mushrooms
1 medium onion sliced
4 slices bacon cut into small pieces and fried until crispy
1 tsp cumin seeds
1-2 jalapeno peppers (or any spicy chili) finely diced
1/2 tsp turmeric powder
red chili flakes (to taste)
1/2 tsp garlic powder
salt and black pepper to taste
Cut bacon slices into little pieces and fry until crispy. Place bacon on a paper towel to drain. Reserve 2-3 Tbs of bacon grease to fry other ingredients. Blanche fresh green beans until tender crisp or defrost frozen green beans.
Place 1 Tbs of bacon grease into large saute pan and saute mushrooms until well browned. Then add cumin seeds and saute for 20 seconds.
Next add sliced onions , jalapeno peppers and some salt and black pepper and saute for a few minutes. Then season with turmeric, chili flakes and garlic powder.
Finally add another Tbs of bacon grease and the green beans. Saute for 5 minutes and taste for seasoning. Garnish with crispy bacon before serving. Enjoy.
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