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Green Beans with Goat Cheese and Bacon

By Lucy Leusch · Originally from Whole Foods

Leusch · Sides: Vegetables

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

  1. 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.
  2. In a bowl, combine shallots, cranberries, goat cheese, parsley, bacon and breadcrumbs. Season with salt and pepper to taste. Set aside.
  3. 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.