Put a twist on a classic holiday side dish in minutes? Can do! Southern Style Whole Green Beans make this delicious deconstructed Green Bean Casserole a modern spin on a classic. Sauteed mushrooms and green beans are topped with crispy shallots, bacon, and blue cheese to make this creamy, salty side without turning on the oven.
Recipe contributed by Dan Pelosi (@grossypelosi)
2 Cans Del Monte Southern Style Whole Green Beans, drained
2 Shallots, thinly sliced
1/2 Lb Thick Cut Bacon, sliced into 1 inch pieces
1 lb Baby Bella or White Mushrooms, thinly sliced
1/4 lb Blue Cheese, crumbled
Vegetable oil for frying
Salt and Pepper
Drain both cans of Del Monte Southern Style Whole Green Beans.
In a medium saucepan, heat two inches of vegetable oil over medium high heat and add sliced shallots, stirring frequently until crisp and golden brown, 2-3 minutes. Using a slotted spoon, scoop onto a large plate lined with paper towel, salt and set aside. Depending on the size of the pan, fry shallots in batches.
Add chopped bacon to a large frying pan over medium heat. Cook for 8-10 minutes, flipping frequently until brown and crispy. Remove and add to a plate with shallots, reserving 1 tablespoon of grease in the pan.
Add sliced mushrooms and a pinch of salt to the pan with bacon grease, stirring occasionally to scrape up bits until brown and they smell incredible, 5-7 minutes. Add green beans to mushrooms, stir to heat and combine.
Plate the mushroom green bean mixture on the bottom of a large, shallow serving dish. Layer the bacon bits, fried shallots and blue cheese crumbles and serve warm!