Grandma’s Green Beans (Low Carb)

In a large skillet, fry chopped bacon until crispy. Transfer bacon to a paper towel lined plate to drain. Retain bacon grease in the skillet.

Add diced onion to the bacon grease, and fry over medium heat until onions are soft and beginning to turn golden. Stir frequently.

Add chicken stock and tomato paste to the skillet, and stir to mix the tomato paste well. Add green beans and cooked bacon pieces, and bring the sauce back to a boil. Reduce heat, cover the pan, and cook the beans until they are the desired tenderness. Stir every few minutes, and test for softness with a fork, keeping the beans covered until done.

Once the beans are soft, remove lid. If there is too much liquid, or if it is still very thin, keep cooking and stirring until the sauce thickens and will stick to the beans somewhat. Serve.

Notes:
• This side dish is so low in both carbs and calories that you could serve a double portion with your pre-cooked protein of choice added for a complete skillet meal for two.
• For a vegan or vegetarian version, omit bacon and use coconut oil to fry the onions.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per Serving: Calories 40, Total Fat 1 g, Saturated Fat 0 g, Sodium 106 mg, Potassium 58 mg 2, Total Carbohydrate 5 g, Dietary Fiber 2 g, Net Carbs 3 g, Sugars 3 g, Protein 3 g. Macros: 27% fat, 36% protein, 36% carbs.

© July 24, 2018 Roxana Lopez for Aunt Rocky’s.