Green Beans with Goat Cheese and Bacon
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 1/2 pound thick cut bacon, cut in 1/4-inch cubes
- 3 shallots, thinly chopped
- 2/3 cup dried sweetened cranberries
- 12 ounces crumbled goat cheese
- 1/3 bunch of parsley, leaves picked, washed, dried and finely chopped
- 1/2 cup Japanese panko breadcrumbs (unseasoned)
- Sea salt, to taste
- Ground pepper, to taste
- 3 pounds green beans, washed and trimmed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
Method
Method
Place bacon in a cold sauté pan and turn heat to medium low. Cook very slowly, turning occasionally, until all pieces are well browned and crunchy, about 7 minutes. Remove with a slotted spoon and place in paper towels, pat dry and let cool to room temperature.- In a bowl, combine shallots, cranberries, goat cheese, parsley, bacon and breadcrumbs. Season with salt and pepper to taste. Set aside.
- While bacon cooks, bring about 4 quarts of water to a rolling boil in a large pot. Add about 3 tablespoons of salt once boiling and add green beans. Let cook until just tender, about 5 minutes or more depending on how thick and fresh green beans are. Drain well. Place in a serving bowl and toss with olive oil and sherry vinegar. Sprinkle with goat cheese and bacon mixture.
Notes from the kitchen
- Servings 10 to 12
- Per serving (7 oz/199g-wt.): 320 calories (180 from fat), 20g total fat, 9g saturated fat, 16g protein, 21g total carbohydrate (5g dietary fiber, 7g sugar), 45mg cholesterol, 680mg sodium
Family note
A simple crumbly topping of goat cheese and crispy bacon lends a savory vitality to green beans and makes them heart-breakingly good. Try using haricots verts instead of green beans for a little extra panache.
Original page
Photographed from Lucy's collection.
