Skip to main content

Garlicky, (Vegan) Bacon Blistered Green Beans #Sponsored

   This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

When Anni of The Quail & Olive* pointed out her Vegan Bacon Olive Oil, I had to have it. Seriously. My husband is plant-based during the week, so I've been getting really creative on how to add the smokiness of bacon to things such as split pea soup and more. I've landed on using pulverzied lapsang souchong tea and smoked paprika. But this bottle presented a whole new range of possibilities. I did ask what gave it that bacon flavor - if it wasn't a proprietary secret - and she shared that it is a culinary yeast that tastes like bacon which is, then, mixed in with the olive oil.


I had some green beans in the crisper; pair that with the mouth-watering photo that a fellow wine blogger shared on her social media of blistered green beans and I knew what I wanted to try first: garlicky, (vegan) bacon blistered green beans. Now, Liz's photo had huge chunks of crisped garlic that made my little foodie heart sing, but my family always groans about the vampires I must be trying to kill when I use whole cloves that they can see. So, I decided to use the Roasted Garlic Olive Oil to add that garlicky bite to the dish.

Ingredients serves 4

  • 3 Tablespoons Roasted Garlic Olive Oil
  • 1 pound organic green beans, trimmed
  • 1 Tablespoon Vegan Bacon Olive Oil
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • Also needed: cast iron skillet (I use an enameled cast iron pan)

Note: if you don't have the oils I mention from The Quail & Olive, you can easily add those flavors with minced garlic and bacon. These oils just make getting those flavors all in one easy step!


Procedure

Pour garlic olive oil in you pan and heat over medium-high heat. When the oil gets hot enough to spatter, add the beans. Let the beans sit and blister for approximately 1 to 2 minutes. Stir and allow to blister for another 1 to 2 minutes. Once the beans are blistered to your liking remove them from the pan.

On a serving platter, drizzle the beans with vegan bacon olive oil. Sprinkle with salt and pepper to taste. Serve immediately.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn