Rose Mary Mogan


I created this dish to have a hot side dish to compliment our Baked B B Q Chicken. We were already having a green salad, so this was the perfect addition, Simple quick & easy with items on hand in the pantry and fridge it came together quickly.

My husband appreciated that it had so much flavor being that the green beans were from a can. I always keep canned vegetables on hand, although most of the time I use fresh or frozen. They come in handy when you are in a hurry.

The bacon and flax seeds on top added lot of flavor and texture. They were very tasty, hope you give them a try soon.


☆☆☆☆☆ 0 votes

8 average portions
10 Min
15 Min
Stove Top


  • 2 can(s)
    green beans, drained
  • 8 oz
    sliced canned mushrooms, drained
  • 1 medium
    yellow onion, chopped
  • 1 medium
    shallot ,chopped
  • 8 medium
    mini sweet peppers, cut into ringlets
  • 5 clove
    garlic, sliced or minced
  • 3 slice
    bacon, thick slice cooked crisp & crumbled
  • 2 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    flax seeds, (adds fiber, optional)



  1. Chop the onions, shallots, sweet peppers and garlic.For any new cooks that are not familiar with shallots, the 2 Medium size Purple onions are called shallots, I used both pieces, they were attached together before I peeled away the outer layers. It is like a mild flavored onion.
  2. These are the size canned vegetables that I used, but drained them before adding to skillet.
  3. Add 2 tablespoons of olive oil to skillet, & heat over medium high heat. Add the chopped veggies to the skillet and saute for about 5-7minutes or until vegetables are transparent.
  4. Then add in the drained mushrooms and green beans and continue to heat until heated through. Add seasoning if desired, I did not add any.
  5. Once heated through pour into a serving dish and sprinkle with crumbled bacon & flax seeds. Serve while still hot. Note: I had not sprinkled on the Flax Seeds when I took this picture.
  6. NUTRITIONAL INFORMATION: This dish serves 8,Calories per serving 107, Fat 6 g, Cholesterol 6, Sodium 283Mg, Potassium 200 Mg, Total Carbs 9g, Fiber 3 g, Sugar4 g,Protein3g, and NET CARBS PER SERVING IS 6g.

Printable Recipe Card


Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat Low Carb
Other Tags: Quick & Easy Healthy

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