Green Beans with Mushrooms and Pork Fatback
Provides fiber and some potassium from the beans and peppers, while the fatback adds satiety and makes the dish more keto-friendly in its macro balance. The flavor turns warm, savory, and slightly smoky, so this side works well on its own or next to meat.
Preparing the ingredients
Cut the pork fatback (250 g) into small pieces, dice the bell pepper (200 g), and slice the champignon mushrooms (300 g). If the green beans (400 g) are very long, cut them into shorter lengths so the finished dish is easier to eat.
Stewing
In a deep skillet, render some of the fat from the pork fatback and cook the pieces until lightly browned. Add the bell pepper and stew for about 5 minutes, then add the beans and cook 5 minutes more, stirring from time to time, until they start to soften but still keep their structure.
Add the mushrooms, salt (5 g), and black pepper (1 g) and stew for about 5 minutes more, until the mushrooms release their moisture and become tender. Serve hot right away, while the beans are still firm and the rendered fat gives the whole dish a deeper flavor.
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