Green beans with goat cheese, dried cranberries and bacon
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 227, total fat 18 G., saturated fats 5 G., proteins 7 G., carbohydrates 10 G., fiber 4 G., cholesterol 16 mg, sodium 402 mg, sugar 5 G.
Calories 227, total fat 18 G., saturated fats 5 G., proteins 7 G., carbohydrates 10 G., fiber 4 G., cholesterol 16 mg, sodium 402 mg, sugar 5 G.
Everything tastes better with fried bacon, especially vegetables, or this festive side dish of tender green beans. Top the blanched green beans with crumbled goat cheese and sweet dried cranberries for a delicious accompaniment, and serve as a side dish or appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g green beans, ends trimmed
- 110 g smoked bacon, cut into pieces (about 3 strips)
- 1/4 cup chopped shallots (about 2 onions)
- 1 clove garlic, minced
- 2 tbsp sherry vinegar
- 1.5 tbsp Dijon mustard
- 0.5 tsp dry mustard
- 1/4 cup extra-virgin olive oil
- Coarse salt
- 0.5 cup crumbled soft fresh goat cheese
- 1/4 cup dried sweet cranberries
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Recipes with similar ingredients: green beans, goat cheese, dried cranberries, bacon, mustard powder, sherry vinegar, Dijon mustard
Cooking the dish according to the recipe:
- Cook the beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain and pat dry. Transfer the beans to a large bowl.
- Fry the bacon in a skillet and set aside to cool, reserving the rendered fat. Add the shallots and garlic. Cook over medium heat for 1 minute, or until softened. Add the vinegar, Dijon, and dry mustard. Stir, scraping up any browned bits. Remove from heat and gradually whisk in the olive oil.
- Pour the warm dressing over the beans. Season with salt. Transfer to a serving platter. Sprinkle with the remaining bacon, goat cheese, and dried cranberries. Serve immediately.
Author of the recipe - Martina McBride is a cookbook author and vinyl recording artist.
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