Normally when we’re thinking about posting a recipe, we’ll pull out our trusty camera (read small outdated digital camera) and snap away as we make our dish. Is the lighting good? Does this picture make the food look good? Holy Jesus why can’t we get a good focus on the food?!!?
Or we’ll make a dish and think to ourselves, “Dammit, we should have taken pictures while making this”…
Then we don’t get around to making it again for a while at which time we usually sit down at the table and think “DAMMIT, WE SHOULD HAVE TAKEN PICTURES WHILE MAKING THIS!!!!!”
So for this recipe, there is only one picture: The final product (with some instagram filtering) cause fuck it, we made this and it was phenomenal. It was a dish that was shared during the big Canadian Thanksgiving family dinner and barely a green bean made it home (thankfully though our Corning Wear made it back!)
The recipe below makes a lot. And by a lot we mean either a) share it with friends and family during a feast b) be prepared to have it for left overs or c) adjust the recipe accordingly…
We hope you’re going with “a” or “b” cause sharing is awesome and left overs pretty much rock our socks off!
Paleo Green Beans and Bacon
- 2 1/2 lbs of Fresh Green Beans (cleaned, trimmed and sized to your preference)
- 1 lb of Bacon
- 1 Large Yellow Onion (chopped)
- 4 Large Cloves of Garlic (sliced thin)
Grab your favorite skillet (in our case it’s our trusty wok), chop or cut your bacon into small pieces and on medium heat, saute until just about cooked.
Add garlic and onion and continue to saute until onions are just about cooked all the way through and garlic slices begin to brown.
Drain about 75% of the bacon grease (but save it and use it later to cook up your favorite Paleo dishes!) and add your green beans and saute for an additional 5 minutes or so.
The trick with this dish is to NOT over cook the green beans. You want them to be vibrant in color and crisp in taste.
Eat the ever living crap out of that dish!!!
Repeat (and then repeat again!)