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.
Ingredients:
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
Directions:
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.
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