Before starting fill a large bowl with about 10 ice cubes and water (leave room to add green beans).
In saucepan bring 6 cups water to boil, add some salt to the water. Add fresh green beans. Boil until tender but not overcooked. When tender drain in colander and shock green beans by immediately submerging into ice water. This will prevent overcooking and retain bright green color. Remove after about 30 seconds to 1 minute and drain in colander.
In large heavy skillet, cook bacon until almost crisp and remove from pan.
Reserve 2-3 Tbsp of grease (add olive oil if you need more to equal this amount or remove extra bacon grease).
Add 1 T butter with cloves of garlic and mushrooms.
Continue cooking until garlic becomes tan but not brown (be careful not to overcook the garlic as it will become bitter).
Mash garlic into oil with a fork. Add remaining butter, green beans, herbs, pepper flakes and bacon...(all other ingredients).
Toss until green beans have been coated and are reheated.
I've made this from frozen baby whole green beans when I didn't have fresh on hand. They are excellent. I steamed the green beans until They were still firm and crunchy and I skipped the ice water step. They were still excellent. I also melted in 1 T of butter with the green beans that I steamed before adding them to the fry pan.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.9mg||5 %|
|Sodium 71.8mg||2 %|
|Potassium 769.4mg||20 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 16.6g|
|Protein 7.2g||10 %|
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Calories per serving: 180
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