- 3 strips regular cut bacon, cut crosswise into 1/4–1/2” pieces
- 1 small onion, 8 ounces, cut into 1/4” dice
- 10 crimini mushrooms, 1/2 pound, cleaned and thinly sliced
- 1 Tablespoon chopped fresh thyme
- 1 cup unsalted chicken stock, homemade is best when you can
- 1 pound green beans, ends trimmed
- 1/2 Teaspoon sea salt, or to taste
- freshly ground black pepper
- 2 Teaspoons of tapioca starch mixed with 2 Tablespoons of water
- Preheat a cast iron skillet (8″ or 9″) over medium high heat. When the pan is hot, add the bacon bits, and cook until the bacon is browned and has released some of it’s bacon grease.
- Turn the heat up to high and add the diced onion. Sauté the onion, stirring often for 3-4 minutes, or until the onion has begun to soften and has browned edges.
- Then add the sliced mushrooms, and continue to cook stirring frequently until the mushrooms have soften and browned along the edges, 3-4 minutes.
- When the mushrooms are done, reduce the heat to medium and add the thyme and chicken stock. Stir while scraping up the browned bits on the bottom of the pan which flavors the sauce. Then add the green beans to the pan, cover and simmer for 5-7 minutes stirring a couple of times throughout the cooking process, until the green beans are crisp tender.
- Remove the lid and season to taste with sea salt and freshly ground black pepper.
- Finally slowly add some of the tapioca mixture stirring vigorously as you add it. Add only enough tapioca mixture to thicken the sauce, you may not need it all depending on how much liquid is still in the pan.
- When the sauce is thickened to your liking, serve immediately.
If you want to make this ahead of time, make the recipe up until the step where you add the green beans, but don’t add them to the pan. Refrigerate the sauce, and when you’re ready to serve the green beans, reheat the sauce, add the green beans to simmer until tender, and finally thicken the sauce.