I came up with this as a nice side for some well-seasoned, sous vide steak. The flavor of the browned butter here is amazing, but be careful not to overdo it! When cooking browned butter you always want to go for a shade or two lighter than desired, because the residual heat hanging around will continue to cook your butter for quite a bit after you pull it off the burner. Browned butter is awesome. Burned butter is not, so be vigilant!
Notes: I’ve been working on a little fresh herb container garden in my yard, so I grabbed some fresh sage and thyme and threw them into my skillet. Feel free to use whatever herbs you prefer, as well as frozen green beans, if desired. I did mine fresh, but frozen would absolutely work just fine.
- 2 lb (32 oz/ 907 g) green beans,trimmed and cooked to just tender (frozen is fine)
- 1 oz (28 g) bacon, cooked crisp and chopped
- 2 tbsp (1 fl oz/ 30 ml) bacon drippings, or other fat as desired
- 1 1/2 oz (43 g) onion, finely diced
- 2 cloves garlic, minced
- 1/2 stick (2 oz/ 57 g) butter, unsalted
- 2 oz (57 g) raw pecans, roughly chopped
- 1-2 tsp sea salt, or Seasoned Salt, to taste
- 1/2-1 tbsp fresh herbs of choice, chopped (I used thyme and sage)
- 1 tbsp. (1/2 fl oz/ 15 ml) lemon juice
- Cook the green beans, as desired until just tender and set aside.
- In a large skillet, heat the bacon drippings over medium.
- Add the onion to the skillet and sauté until just beginning to turn golden brown.
- Add the garlic to the skillet and continue cooking for another 30 seconds to 1 minute, until the garlic is fragrant.
- Scrape all the hot bacon fat, onion, and garlic out of the skillet into a small bowl and set aside.
- In the same skillet on medium heat, add the butter.
- Cook the butter, stirring frequently, until it just begins to turn golden brown and fragrant (it will smell toasty). DO NOT cook it until it’s very brown.
- Add the pecans to the browning butter in the skillet to toast, stirring constantly.
- Once the pecans are fragrant, throw in the fresh herbs and cook another 30 seconds.
- Stir in the reserved beans, onion and garlic, bacon, and lemon juice to heat through.
- Season with salt or Seasoned Salt, to taste, and serve immediately.
The herbs I chose for this dish were fresh thyme and sage from my garden. I used whole thyme leaves, but I sliced the sage into a thin julienne by stacking the leaves, then rolling it, cigar-style, and slicing thinly across the roll. When chopping herbs, be gentle! Use a very sharp knife and let it do all the work. If you’re overly aggressive and bruise them, you’ll leave a lot of herby flavor on your cutting board.
Per serving: 146.2 cal, 3.3 g protein, 12.3 g fat, 8 g carbs, 3.1 g fiber, 4.9 g NET carbs
- Serving Size: 1/10 recipe
Keywords: Browned Butter, Green Beans, Bacon, Side Dishes, Vegetables