Oxmoor House
Hands-on Time:
45 Mins
Total Time:
30 Mins
Yield:
Serves 12

So little time, so many green beans recipes. Yet, it’s safe to say this crowd-pleasing dish is a real winner. Hunks of soft, creamy goat cheese punctuate this savory green beans medley with bacon, that gets a hint of sweetness from cranberries. As Martina McBride puts it in her new cookbook Martina's Kitchen Mix: My Recipe Playlist for Real Life, “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.” Worth noting: If you’re cooking for someone who’s lactose intolerant or trying to eat less dairy, McBride says this dish is just as wonderful sans cheese.

Want more Martina McBride recipes? Try her creamy chicken tortilla soup or flourless chocolate cake, both also from Martina’s Kitchen Mix.

How to Make It

Step 1

Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain.

Step 2

Rinse with cold water, and drain. Pat dry. (Beans can be prepared 1 day ahead. Wrap in paper towels, put in a zip-lock plastic bag, and chill. Bring to room temp before continuing.)

Step 3

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, 1 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.

Step 4

Toss the beans with the warm dressing. Sprinkle with the bacon, goat cheese and dried cranberries. Serve immediately.

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.

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