Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.
Icons do not reflect ingredients.
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
Bring a pot of salted water to a boil. Add the green beans and boil for 2 minutes, or until crisp tender.
Drain green beans and rinse under very cold water to stop them from cooking further. Set aside.
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.
Add shallots to the pan with the bacon grease and saute for 1 minute.
Add the balsamic vinegar and maple syrup to the pan and bring to a boil.
Add the green beans and bacon to the pan and stir to combine. Cook until the beans are heated through, about 2 minutes.
Season with salt and pepper.
Transfer everything to a serving dish and sprinkle with the almonds.