Ingredients

2 lb (32 oz/ 907 g) green beans,trimmed and cooked to just tender (frozen is fine)
1 oz (28 g) bacon, cooked crisp and chopped
2 tbsp (1 fl oz/ 30 ml) bacon drippings, or other fat as desired
1 1/2 oz (43 g) onion, finely diced
2 cloves garlic, minced
1/2 stick (2 oz/ 57 g) butter, unsalted
2 oz (57 g) raw pecans, roughly chopped
1-2 tsp sea salt, or Seasoned Salt, to taste
1/2-1 tbsp fresh herbs of choice, chopped (I used thyme and sage)
1 tbsp. (1/2 fl oz/ 15 ml) lemon juice

Instructions

Cook the green beans, as desired until just tender and set aside.
In a large skillet, heat the bacon drippings over medium.
Add the onion to the skillet and sauté until just beginning to turn golden brown.
Add the garlic to the skillet and continue cooking for another 30 seconds to 1 minute, until the garlic is fragrant.
Scrape all the hot bacon fat, onion, and garlic out of the skillet into a small bowl and set aside.
In the same skillet on medium heat, add the butter.
Cook the butter, stirring frequently, until it just begins to turn golden brown and fragrant (it will smell toasty). DO NOT cook it until it’s very brown.
Add the pecans to the browning butter in the skillet to toast, stirring constantly.
Once the pecans are fragrant, throw in the fresh herbs and cook another 30 seconds.
Stir in the reserved beans, onion and garlic, bacon, and lemon juice to heat through.
Season with salt or Seasoned Salt, to taste, and serve immediately.

Notes

The herbs I chose for this dish were fresh thyme and sage from my garden. I used whole thyme leaves, but I sliced the sage into a thin julienne by stacking the leaves, then rolling it, cigar-style, and slicing thinly across the roll. When chopping herbs, be gentle! Use a very sharp knife and let it do all the work. If you’re overly aggressive and bruise them, you’ll leave a lot of herby flavor on your cutting board.

Per serving: 146.2 cal, 3.3 g protein, 12.3 g fat, 8 g carbs, 3.1 g fiber, 4.9 g NET carbs

Nutrition

Serving Size: 1/10 recipe

Keywords: Browned Butter, Green Beans, Bacon, Side Dishes, Vegetables