The holidays are approaching and food will be abundant! These Blistered Green Beans with Crispy Bacon will make sure there is at least one low carb side dish on the table that us Low Carbers can actually eat!
These green beans with bacon are so unbelievably easy! My first order of business was makin my bacon. I am loyal to makin my bacon in the oven. And I might have made extra because bacon is my love language.
To cook the bacon in the oven, I lay out a piece of foil onto a sheet pan. Then I place the bacon on the sheet pan, put it in the oven, and set the oven temperature to 375F. You could also do 400F for quicker bacon, but I have it in my head that this temperature will make my oven even more dirty, which is hardly possible.
I leave the bacon in the oven until it is done to my liking. This usually takes 10-15 minutes.
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After the bacon is finished, I let it drain on paper towels, cool, then I chop it up. Be sure to reserve 2 tablespoons of bacon grease from your pan!
Now for the green beans. I add my reserved bacon grease to a hot cast iron skillet, and then the fresh green beans. If your green need to be trimmed, you should probably do that first.
Toss the green beans around for a bit so they start to get brown and blistered. After they are cooked to your liking, add the soy sauce and the bacon.
The key to these green beans being seasoned properly is soy sauce (or coconut aminos). I like to cook with kosher salt but it doesn’t stick to green beans very well. It all just ends up on the bottom of the skillet. Soy sauce is the perfect salty alternative…so throw it in there!
There you have it! A perfect and simple low carb side dish for the Thanksgiving table!
Blistered Green Beans with Crispy Bacon
- 1/2 lb fresh green beans
- 2-4 slices thick cut bacon
- 2 tbsp reserved bacon grease
- 1 tbsp soy sauce (or coconut aminos)
- Heat your oven to 375F. Place a sheet of foil on a baking sheet and lay the bacon on the foil. Bake in the oven until the bacon is crispy. About 10-15 minutes. Let bacon drain on paper towels and reserve 2 tablespoons of the grease.
- In a cast iron skillet over medium-high heat, add the bacon grease and the green beans. Toss the green beans in the grease and let cook until browned and blistered to your liking. Add the soy sauced bacon and toss to coat. Serve.
- If you want to make more than 2 servings of green beans, you will need to make them in batches or the green beans will steam in the skillet.
- For whole 30, use coconut aminos, instead of soy sauce.
- If you don't cook extra bacon like I do and you don't have 2 tablespoons of bacon grease, then you can use butter in addition to the bacon grease.
⭐️ Did you make this recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer