Randy Chandler
Green beans with goat cheese is a delicious and healthy dish that can be served as a side or main course. The tanginess of the goat cheese pairs perfectly with the crispness of the green beans, and the addition of toppings such as almonds, cranberries, or bacon, adds a decadent touch. This dish can be prepared in under 10 minutes, making it a quick and easy option for busy weeknights or last-minute get-togethers. For a more substantial meal, pair it with grilled chicken, roasted pork, or grilled salmon.
| Characteristics | Values |
|---|---|
| Ingredients | Green beans, goat cheese, olive oil, vinegar, salt, pepper, cranberries, almonds, bacon, basil, pistachios, lemon juice, lemon zest, Dijon mustard, honey, walnuts, pecans, onions/shallots, red wine, sun-dried tomatoes, thyme, leeks, garlic |
| Preparation | Boil or steam green beans until tender, then cool in ice water. Heat oil in a skillet, add leeks, garlic, and onions/shallots, then add wine, tomatoes, and thyme. Toss green beans with oil, vinegar, salt, and pepper. |
| Serving Suggestions | Grilled chicken, roasted pork, grilled salmon, baked fish |
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What You'll Learn
Green beans with goat cheese and bacon
To make this dish, start by cooking the green beans in a large pot of salted boiling water until they are crisp-tender, which should take around 3 to 5 minutes. Be sure to add the salt to the water before boiling, as this will help season the green beans as they cook. Drain the beans and transfer them to a large bowl. Toss the beans with oil, vinegar, salt, and pepper, and then transfer them to a serving platter.
Next, it's time to cook the bacon. There are a few different ways to cook bacon, but one simple method is to heat a skillet over medium-high heat and cook the bacon until it is crispy, which should take about 10 minutes. Alternatively, you can bake the bacon in the oven. Once the bacon is cooked, chop it into small pieces.
Now, it's time to assemble the dish. Scatter the crispy bacon pieces over the green beans on the serving platter. Then, crumble some goat cheese over the top. You can use as much or as little goat cheese as you like, depending on your preference. Finally, add some cranberries and chopped almonds or your favorite nuts for a crunchy texture and a pop of color.
This dish can be served warm or at room temperature. It is perfect for a quick and refreshing side dish at a backyard BBQ or get-together. Enjoy!
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Green bean salad with goat cheese and almonds
To make this salad, start by blanching the green beans until they are bright green and crisp-tender. You can also steam or boil the beans until tender, and then plunge them into ice water to stop the cooking process and preserve their vibrant green color and crisp texture.
For the dressing, whisk together a combination of lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Gradually whisk in extra-virgin olive oil until the dressing is well blended and thickened. You can also add some vinegar to the dressing or use a cider vinaigrette for a bit of acidity.
Toss the cooled beans with the dressing and transfer them to a serving platter or bowl. Top the salad with crumbled goat cheese, fried or sliced almonds, and fresh herbs like basil. You can also add some cranberries or cherry tomatoes for a pop of sweetness and color.
For a heartier dish, serve the salad with goat cheese toasts. Simply top baguette slices with goat cheese and bake them before arranging them decoratively over the green beans.
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Green beans with goat cheese, cranberries and bacon
To make this dish, start by cooking the bacon in a large skillet over medium to medium-high heat until crispy, which should take around 7 to 10 minutes. Transfer the bacon to a plate and reserve the grease in the skillet. If you don't want to use bacon grease, you can also steam the green beans in salted water for about 3 to 5 minutes.
Next, add the cranberries and shallots or sliced red onions to the skillet and season with salt and pepper. Cook for about 3 minutes, stirring occasionally, until the shallots are slightly softened. Then, add the green beans and a couple of tablespoons of water. Cover and cook until the beans are crisp-tender, which should take about 3 to 5 minutes, depending on your desired texture.
Transfer the bean mixture to a platter and top with crumbled goat cheese and bacon. You can also add some chopped parsley for extra flavour. Serve the dish warm, and enjoy!
This green bean dish pairs well with grilled chicken, roasted pork, grilled salmon, or baked fish. It can also be served as a simple side dish at a holiday gathering or as a healthy addition to your Thanksgiving table.
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Green beans with goat cheese and sun-dried tomatoes
To make this dish, start by cooking the green beans in a large pot of salted boiling water for about 4 minutes until they are crisp-tender. Drain the beans and set them aside to cool. Next, slice some leeks and mince some garlic. Heat some oil in a large skillet over medium-high heat and add the leeks. Cook for about 5 minutes until they are softened, then add the garlic and cook for another minute. At this point, you can also add in some wine, sun-dried tomatoes, and thyme, and cook until most of the wine evaporates.
Now, mix in the green beans and season with salt and pepper to taste. Transfer the mixture to a bowl and gently stir in the goat cheese. If you prefer a more pronounced goat cheese flavour, you can add more cheese, and if you prefer just a hint, you can add less. It is recommended to use goat cheese crumbles rather than a log of goat cheese for this recipe. Finally, serve the dish immediately.
This dish can be paired with a variety of main courses, such as grilled chicken, roasted pork, grilled salmon, or baked fish. For a vegetarian option, it can be served with a simple pasta dish tossed with olive oil, fresh herbs, and Parmesan cheese.
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Lemony green bean salad with goat cheese
To prepare the green beans, start by heating a half-inch of salted water in a large skillet until it boils. Add the green beans, cover the pan, and let them steam until tender and the water has evaporated, which usually takes about 3 to 5 minutes, depending on how crisp you prefer your beans. While the beans are cooking, prepare a large bowl of ice water. Once the beans are tender, plunge them into the ice water until cool, then drain and pat dry with paper towels.
For the dressing, combine lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper in a mixing bowl. Gradually whisk in olive oil until the dressing is well blended and thickened. You can also add some cider vinegar to the dressing for extra tanginess. Toss the cooled beans in the dressing, making sure they are well coated.
For the goat cheese component, you can either crumble the cheese over the dressed beans or bake it. To bake the goat cheese, cut it into even slices and place them on baguette slices. Bake the goat cheese toasts in the oven and then arrange them decoratively over the green beans. Alternatively, scatter the goat cheese over the beans and top with toasted pistachios, almonds, or seeds of your choice.
This lemony green bean salad with goat cheese pairs well with classic summer main dishes. Some suggested pairings include grilled chicken, roasted pork, grilled salmon, and baked fish. The zesty and refreshing flavors of the salad complement the richness of grilled or baked fish and the sweetness of roasted pork.
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Frequently asked questions
The recipe includes green beans, sun-dried tomatoes, goat cheese, leeks, garlic, wine, thyme, salt, and pepper.
Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and cool the beans.
Goat cheese green beans can be served as a side dish with grilled chicken, roasted pork, grilled salmon, or baked fish.
Some variations include adding cranberries, bacon, almonds, or walnuts to the green beans and goat cheese. You can also make a lemony green bean salad with goat cheese, adding lemon juice, lemon zest, Dijon mustard, honey, and olive oil.
Yes, you can use frozen green beans. Just make sure to thaw and dry them thoroughly before cooking to avoid excess water.
