Martina McBride’s Green Beans With Goat Cheese and Warm Bacon Dressing
Makes 12 servings
“What you have here, folks, is a real workhorse of a side dish. I’ve added this to a brunch menu, made it as a side dish for Thanksgiving, taken it to a potluck, and made it in each of the four seasons,” McBride tells Us. “I love goat cheese and I love dried cranberries, but if your life is dairy-free, these beans are just as delicious without the goat cheese.”
Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
• 3 pounds green beans, trimmed
• 1⁄2 pound smoked bacon, chopped (about 6 to 8 slices)
• 1⁄2 cup chopped shallots (about 3)
• 2 garlic cloves, chopped
• 1⁄4 cup sherry wine vinegar
• 3 tbsps Dijon mustard
• 1 tsp dry mustard
• 1⁄2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 cup crumbled goat cheese
• 1⁄2 cup dried sweetened cranberries
Cook the beans in a large pot of boiling water until tender-crisp, about five minutes. Drain.
Rinse with cold water, and drain. Pat dry. (Beans can be prepared one day ahead. Wrap in paper towels, put in a zip-lock plastic bag, and chill. Bring to room temp before continuing.)
Place the beans in a large bowl. Cook the bacon in a skillet, and transfer to paper towels to drain, reserving the drippings in skillet. Add the shallots and garlic to the drippings in skillet. Saute over medium, one minute or just until soft. Add the vinegar, Dijon, and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Whisk in the olive oil. Season with salt and black pepper.
Toss the beans with the warm dressing. Sprinkle with the bacon, goat cheese and dried cranberries. Serve immediately.Back to top