A Spoonful of Luxe recipe: Green Beans with Balsamic Onions, Bacon and Goat Cheese
Diana, with A Spoonful of Luxe, shares her tasty recipe for Green Beans with Balsamic Onions, Bacon and Goat Cheese
Posted — UpdatedGreen Beans with Balsamic Onions, Bacon and Goat Cheese
By: Diana Kostigen
I'll admit, I've felt a bit sorry for the side dish. Always, the supporter, never the star. But times are changing, and more and more people are ditching the idea that meat has to take up the majority of the dinner plate. Not just for health reasons, but also to help save money. Now, don't get me wrong... this side dish nicely compliments ham, chicken and especially steak. But, some days, I simply like a big serving of this green loveliness on a plate... for dinner, or lunch. And in this case, the side dish takes center stage.
I created this green bean dish years ago, and it's still a favorite. Simple to make, any time of the year. This dish offers all the right elements... crispness from the bacon, a balsamic sweetness from the red onions, and a creaminess as the goat cheese starts to melt its way in. A perfect way to get you or your kids to "eat your veggies." And the best part? This week, just about all of the ingredients were on sale, including Boar's Head Bacon. Which, in my opinion, is a star all on its own.
This dish is delicious warm, but I often enjoy it cold the next day, as well. And at just .63 cents a serving as a side dish, or just $1.26 as a main dish, these green beans deserve a standing ovation.
Salt
While the beans are cooking, cook the bacon (I microwave mine) until crisp. And once cool, cut into pieces. Then, in a large bowl, add the beans, the balsamic onions and the bacon and mix. Salt and pepper to taste, and sprinkle the goat cheese over all. Serve.
Cost per serving: .63 cents
*Note: all costs are approximate due to regional sale prices, amounts needed just for this specific recipe, and ingredients on hand. This recipe was created to utilize sale ingredients listed for the current week in Raleigh, NC stores.
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