Balsamic Bacon Green Beans

Please share:

I always forget that I can probably use recipes that were my favorites in my pre-paleo life. They can either be altered to fit the paleo foods, or used as is because they were already compliant. I was recently browsing through a cookbook that I made for my family for Christmas, and came across this recipe. No need for alterations, it’s perfectly paleo and definitely delicious (see what I did there?).

I used to make the standard Campbell’s Soup green bean casserole for Thanksgiving dinner. You know the one: condensed soup, weird crispy onion things, canned beans. Looking back, ew gross! So one year I decided to do something different. And this recipe was born! I’ve said it before and I’ll say it again, bacon always makes everything better. Actually, this is the second recipe on this site that combines bacon and green beans (Bacon Roasted Green Beans recipe here). Obviously, I kinda dig that flavor combo.

This recipe calls for Basil Balsamic Vinegar. If you don’t have that, plain balsamic vinegar is fine, it will just have a slightly different taste.

Balsamic Bacon Green Beans

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 1 lb Green Beans, ends trimmed
  • 2 slices Bacon, uncooked and diced
  • 1 large Shallot, thinly sliced
  • 2 Tbsp Maple Syrup
  • 3 Tbsp Basil Balsamic Vinegar
  • Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 1/3 cup Slivered Almonds


  1. Bring a pot of salted water to a boil. Add the green beans and boil for 2 minutes, or until crisp tender.
  2. Drain green beans and rinse under very cold water to stop them from cooking further. Set aside.
  3. In a large skillet, add bacon pieces, turn on heat to medium, and cook until crisp, stirring occasionally. Drain on paper towels and set aside.
  4. Add shallots to the pan with the bacon grease and saute for 1 minute.
  5. Add the balsamic vinegar and maple syrup to the pan and bring to a boil.
  6. Add the green beans and bacon to the pan and stir to combine. Cook until the beans are heated through, about 2 minutes.
  7. Season with salt and pepper.
  8. Transfer everything to a serving dish and sprinkle with the almonds.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 243mgCarbohydrates: 20gFiber: 5gSugar: 12gProtein: 6g

Nutrition is calculated by a third party and may not be 100% accurate

Please share:

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Slowcooker Minestrone Soup
Read More

Crockpot Paleo Minestrone Soup {with Instant Pot option}

We have enjoyed this soup both with and without the addition of the pork sausage, so it is both Whole30 and vegan friendly. This minestrone soup tastes even better than the endless soup from a certain chain restaurant, and you can make you own endless salad to go along with it.
Blueberries & Cream Gummies {by Our Paleo Life}
Read More

Blueberries & Cream Gummies – Paleo

My kids love these real-fruit, no-sugar gummies and I love that they're getting the benefits from gelatin and real fruit and not the nasty side-effects of corn syrup and artificial colors and flavors.