Super Delish Low FODMAP Green Beans & Bacon Side
Super Delish Low FODMAP Green Beans & Bacon Side
Looking for a yummy side dish to wow your friends and family members with? We’ve got you covered with this low FODMAP green bean and bacon side dish.
Think tender pan-fried green beans, crispy bacon bits, crunchy toasted pumpkin seeds, and little pops of lemon and spring onion/scallion.
This dish is also really fast to make and is a great option for family celebrations or pot lucks when you are short on time.
FODMAP Note: Green beans are a low FODMAP vegetable that needs good portion control. Make sure you divide the recipe into the recommended number of serves.
Ingredients
Make gluten free(side dishes)
GREEN BEANS & BACON
strips of bacon (diced)
FODMAP
garlic infused oil
FODMAP
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
green onions/scallions (green leaves only, finely sliced)
FODMAP
pumpkin seeds (lightly toasted)
Gluten Free
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- Trim the ends off the green beans. Finely sliced the green leaves of the spring onion/scallions. Dice the bacon.
- Place a large frypan over medium high heat. Before you add any oil, toast the pumpkin seeds. Place the pumpkin seeds in the frypan and toast until lightly golden. Then remove from the pan and place in a bowl to cool.
- Place the frypan back over the heat. Add the garlic infused oil and bacon. Fry the bacon bits until crispy. Remove the from the pan and place on a paper towel-lined plate.
- Return the frypan to the heat and add the green beans and spring onion. Fry for 2 to 3 minutes until the green beans are tender and slightly golden.
- Transfer to a platter. Season generously with black pepper and a squeeze of lemon juice. Roughly chop the pumpkin seeds. Top the platter with the chopped pumpkin seeds, crispy bacon and extra lemon wedges. Serve warm.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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