Photo by Julie O’Malley
Green Beans Amandine
3 cups green beans, trimmed
6 slices bacon
2 cloves minced garlic
1 medium red onion, sliced
1 cup sliced mushrooms
1/2 cup sliced almonds
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 cup shaved Parmesan cheese
# In a large saute pan, cover the green beans with water. Boil for 5 or so minutes. You still want them to have a little crunch. Drain and set aside.
# In the same pan, cook the bacon until crispy. Drain most of the fat and add the onions and mushroom.
# Cook the onions and mushrooms until soft.
# Add the almonds, salt. pepper, and oregano.
# Toss in the green beans and cook until heated through. Taste for seasoning and add more salt and pepper as needed.
# Top with the shaved Parmesan.