These green beans with cranberries, bacon and goat cheese are a healthy addition to your Thanksgiving table that doesn’t skimp on flavor.
A bit of crazy just went down in this house as I started to type this post and glanced at my ring finger to notice a big back hole where a diamond normally sits on my anniversary band. Of course, I spent the entire day in the kitchen cooking breakfast, lunch and dinner from scratch, meaning there were plenty of opportunities for it to have been washed down a drain. And, the best part…my anniversary band is the one ring that isn’t insured. I figured the probability to be about 2% of me finding this diamond as I crawled around on the rug in the family room, looked in the sink and scoured the wood floors in the kitchen until I reached down to pick up a rogue kale leaf that didn’t make it into the pot of chili last night and saw it shining back at me in the corner of the floor, right next to the stove where I stood for approximately 4 hours yesterday cooking. Crazy lucky, huh?
So now that that’s over, let’s talk green beans.
Eating healthy on Thanksgiving is probably one of the last things I’m concerned with but honestly, the marshmallow studded sweet potatoes and creamy, god-knows-what-kind-of canned-soup casseroles do nothing for me. I’d much rather some veggies dressed up for the occasion but still recognizable as a vegetable.
Sautéing these beans in bacon grease, tossing them with cranberries and topping with crumbled bacon and goat cheese is just that; still very much a vegetable but a bit fancier than your normal dinner fare. The best part of this dish is that it doesn’t take up precious oven space (because there can never be enough of that on Thanksgiving!) and it’s done in literally minutes.
Erin is hosting a Thanksgiving potluck today where a bunch of us are sharing some of our favorite dishes for the big day but also hoping to drive some awareness to the issue of hunger in America. As someone who goes to the grocery store without thought at least 4 times a week and has more food than I can even eat at times in my fridge it’s easy to lose sight of the fact that hunger is a real problem in this country. Feeding America is an organization doing great things through different food bank programs to help. As we approach one of the biggest food holidays of the year, I’m taking a step back from stressing about what the menu looks like for my family who will have plenty come Thanksgiving to find out how I can help a family whose table might not be as full. Find out how you can help here.
- 1½ pounds green beans, washed and trimmed
- 2 slices bacon
- ½ cup fresh cranberries
- 1 ounce goat cheese, crumbled
- salt & pepper to taste
- In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set aside but leave the grease in the pan.
- Add the green beans to the pan with the bacon grease. Saute for 3-5 minutes, tossing occasionally until the green beans start to "char". At this point, cover the skillet with a lid and let steam for another 5-7 minutes.
- Remove the lid, add the cranberries and saute for another 2-3 minutes until the cranberries are warmed through and starting to wrinkle.
- Plate the beans with the cranberries, crumble the goat cheese and bacon on top and season with salt & pepper.