Skillet Green Beans and Mushrooms With Frizzled Canadian Bacon
Say goodbye to your old school canned green bean casserole. Kick up your Thanksgiving vegetables with salty, delicious Canadian bacon this year. It’s delicious and nutritious!
This recipe comes courtesy of Slimming World.
- 1 1/2 Pound green beans, trimmed and cut in 2-inch lengths
- Spray oil
- 3 Ounces Canadian bacon, cut into very thin strips
- 1 1/2 Pound button, cremini, and/or shiitake mushrooms, sliced
- 5 garlic cloves, minced
- 1/2 Teaspoon dried marjoram
- Pinch of cayenne pepper
In a large saucepan, cook green beans in enough lightly salted boiling water to cover, 7–9 minutes, or until crisp and tender, then drain.
Transfer to a large bowl of ice water, then drain.
Lightly spray a very large skillet with spray oil.
Over medium-high heat, cook Canadian bacon until nicely browned and sizzling, about 2 minutes.
Remove from skillet and set aside.
Add mushrooms, garlic, marjoram, and cayenne pepper to skillet, then season with salt.
Cook until mushrooms are tender and liquid has evaporated, 5–7 minutes.
Return beans to skillet and heat through.
Top with frizzled Canadian bacon to serve.