Browned Butter Beans

Recipe by Mandy Pagano

Recipe originally published on on 5/1/19. It has been lightly edited for re-publication.


I came up with this as a nice side for some well-seasoned, sous vide steak. The flavor of the browned butter here is amazing, but be careful not to overdo it! When cooking browned butter you always want to go for a shade or two lighter than desired, because the residual heat hanging around will continue to cook your butter for quite a bit after you pull it off the burner. Browned butter is awesome. Burned butter is not, so be vigilant!

Notes: I've been working on a little fresh herb container garden in my yard, so I grabbed some fresh sage and thyme and threw them into my skillet. Feel free to use whatever herbs you prefer, as well as frozen green beans, if desired. I did mine fresh, but frozen would absolutely work just fine.


[tasty-recipe id="3044"]

Browned Butter Beans

  •  Author: Mandy Pagano
  •  Prep Time: 10 minutes
  •  Cook Time: 20 minutes
  •  Total Time: 30 minutes
  •  Yield: 10 servings
  •  Method: Stovetop
  •  Cuisine: American
  •  Keywords: browned-butter, comfort-food, easy, green-beans, paleo, quick


  • 2 lb (32 oz/ 907 g) green beans,trimmed and cooked to just tender (frozen is fine)
  • 1 oz (28 g) bacon, cooked crisp and chopped
  • 2 tbsp (1 fl oz/ 30 ml) bacon drippings, or other fat as desired
  • 1 1/2 oz (43 g) onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 stick (2 oz/ 57 g) butter, unsalted
  • 2 oz (57 g) raw pecans, roughly chopped
  • 1-2 tsp sea salt, or Seasoned Salt, to taste
  • 1/2-1 tbsp fresh herbs of choice, chopped (I used thyme and sage)
  • 1 tbsp. (1/2 fl oz/ 15 ml) lemon juice


  1. Cook the green beans, as desired until just tender and set aside.
  2. In a large skillet, heat the bacon drippings over medium.
  3. Add the onion to the skillet and sauté until just beginning to turn golden brown.
  4. Add the garlic to the skillet and continue cooking for another 30 seconds to 1 minute, until the garlic is fragrant.
  5. Scrape all the hot bacon fat, onion, and garlic out of the skillet into a small bowl and set aside.
  6. In the same skillet on medium heat, add the butter.
  7. Cook the butter, stirring frequently, until it just begins to turn golden brown and fragrant (it will smell toasty). DO NOT cook it until it's very brown.
  8. Add the pecans to the browning butter in the skillet to toast, stirring constantly.
  9. Once the pecans are fragrant, throw in the fresh herbs and cook another 30 seconds.
  10. Stir in the reserved beans, onion and garlic, bacon, and lemon juice to heat through.
  11. Season with salt or Seasoned Salt, to taste, and serve immediately.


  • Serving Size: 1/10 recipe
  • Calories: 146.2 cal
  • Fat: 12.3 g
  • Carbohydrates: 8 g
    • Fiber: 3.1 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 4.9 g
  • Protein: 3.3 g

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