Green Beans with Crisp Bacon and Pecorino
Ingredients
Equipment
Method
- Bring a medium stainless steel pot of water to a boil. Set a separate glass or stainless steel bowl of cold water and ice beside it.
- Add the trimmed green beans to the boiling water for 1 minute. When they turn bright green, drain and transfer immediately to the ice water. Drain again and pat dry with a clean linen towel so the dressing will cling rather than become watery.
- Return the now-empty pot to medium heat. Add the bacon pieces and cook, stirring, until their edges are golden and the pieces are crisp. Lift them out with a slotted spoon.
- Put the beans in a large bowl. Add the separate three tablespoons raw olive oil, lemon juice, red onion, optional grated Pecorino and crisp bacon. Toss until the beans are lightly coated and the onion and bacon are distributed throughout.
- Taste and season with sea salt and pepper as needed. Serve at room temperature.
Notes
Tried this recipe?
Let us know how it was!A one-minute blanch keeps these green beans bright and tender-crisp. Cool them quickly, drain well, then toss with crisp bacon, lemon juice, finely minced red onion and raw olive oil. Add grated Pecorino once that cultured cheese fits your Full GAPS progression. The finished dish serves four at room temperature.
Prep time: 10 minutes
Cook time: About 10 minutes
Yield: 4 servings
Feeding a family on GAPS takes planning, especially around work and homeschooling. A vegetable side with a short cooking step is useful alongside the main meal. Here, the bacon adds savory flavor and crisp pieces, while lemon and raw olive oil dress the green beans without another pan of sauce.
Choose properly prepared, unsmoked bacon made with pork and salt only, traditionally salted and aged to ferment. The word uncured on a package does not establish that preparation. Check the ingredients and preparation with the maker so the four-ounce amount fits this Full GAPS recipe.
Ingredients
- 1 pound fresh green beans, ends trimmed
- 4 ounces properly prepared salt-only, unsmoked uncured bacon, cut into small pieces
- 3 tablespoons raw extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup finely minced red onion
- 1/4 cup grated additive-free raw or properly cultured Pecorino Romano, optional after introduction
- Natural mineral sea salt, to taste
- Freshly ground black pepper, to taste
Fresh green beans are the base of this side. Trim their ends before starting, and have the ice-water bowl ready for the short blanch. The four ounces of qualifying bacon add crisp pieces and savory flavor. Cut the bacon into small pieces so they can be stirred while cooking and distributed through the finished bowl.
The raw olive oil and lemon juice make a simple dressing right in the bowl. The oil coats the beans, and the lemon gives bright acid that cuts the richness of the bacon. Fresh lemon juice tastes cleaner than bottled. The finely minced red onion adds bite and color. Mince it as small as you can so it spreads through the dish without big raw chunks. The Pecorino Romano is optional. It adds a sharp, salty, nutty finish. If you use it, check the label for anti-caking agents or additives. Salt and pepper go on last, and taste first, because the bacon and Pecorino both bring salt.
Method
- Bring a medium stainless steel pot of water to a boil. Set a separate glass or stainless steel bowl of cold water and ice beside it.
- Add the trimmed green beans to the boiling water for 1 minute. When they turn bright green, drain and transfer immediately to the ice water. Drain again and pat dry with a clean linen towel so the dressing will cling rather than become watery.
- Return the now-empty pot to medium heat. Add the bacon pieces and cook, stirring, until their edges are golden and the pieces are crisp. Lift them out with a slotted spoon.
- Put the beans in a large bowl. Add the separate three tablespoons raw olive oil, lemon juice, red onion, optional grated Pecorino and crisp bacon. Toss until the beans are lightly coated and the onion and bacon are distributed throughout.
- Taste and season with sea salt and pepper as needed. Serve at room temperature.
Get the ice water ready before the beans go into the boiling water. The method uses a one-minute blanch, followed immediately by the ice water. Set a timer for that short step, then drain and cool the beans. After the second draining, pat them dry so water does not dilute the measured olive oil and lemon.
Cook the small bacon pieces over medium heat, stirring as their edges turn golden and crisp. Lift them out with a slotted spoon. The rendered fat stays in the pot; the finished dressing uses its own separate three tablespoons of raw olive oil.
Toss with two large spoons, lifting from the bottom to distribute the onion and bacon. Include the optional quarter-cup of Pecorino only after that cheese has been introduced. Stop when the beans are coated and the small pieces are spread through the bowl.
The Cues That Help
The ice bath stops the one-minute blanch while the beans are still vividly green. Dry them before dressing so lemon and olive oil do not collect as a thin pool at the bottom of the bowl. Cook the small bacon pieces until their edges look golden and crisp rather than relying on an exact minute count.
Choose bacon made with salt alone, without sugar, nitrates, smoke flavor or other additives. The bacon cooks in the empty pot; the measured olive oil stays raw in the finished dressing. Use the quarter-cup of Pecorino only after that cheese is tolerated, or leave it off for a dairy-free version.
Storage and Serving
Serve the finished beans at room temperature after tossing. If you prepare the blanched beans and crisp bacon ahead of assembly, keep them covered separately in the refrigerator. Add the measured raw olive oil, lemon, red onion and optional cheese when assembling the dish.
Serve the four portions beside roast chicken, grilled beef or fish. The beans are dressed and served at room temperature, so this side does not need a last-minute reheating step.
Frequently Asked Questions
Why Cool the Beans in Ice Water?
Move them directly from the boiling water after one minute. Cooling stops the cooking while the color is bright and the beans still have a little bite.
Is the Bacon Fat Part of the Dressing?
No. Lift out the bacon pieces, then measure the separate three tablespoons of olive oil into the finished beans. The olive oil is not heated in the pot.
Can I Leave Out the Cheese?
Yes. The bacon, lemon and onion still dress the beans; keep the Pecorino only when its dairy form is part of your diet.
What Can I Do with the Bacon Fat?
The fat left in the pot is not part of this dish, but it is worth saving. Pour it into a small glass jar once it cools slightly, and use it for frying eggs or roasting vegetables another day.
How Do I Plan the Short Blanch?
The recipe uses a one-minute blanch followed by immediate cooling. Have the bowl of ice water and a strainer ready before adding the beans, then drain and pat them dry after cooling.
Where Do I Find Salt-Only Bacon?
Ask the maker about both ingredients and preparation: pork and salt only, unsmoked, traditionally salted and aged to ferment. Avoid sugar, nitrates, smoke flavor or other additives. An uncured label alone does not answer those questions.
Which Pecorino Should I Use?
Pecorino Romano is the optional quarter-cup cheese in this recipe. Use an additive-free raw or properly cultured version after that dairy form has been introduced. Leaving it off makes the measured side dairy-free.
Can I Serve This Warm?
Serve the dressed beans at room temperature as the method directs. The measured olive oil goes into the finished bowl and stays raw; it is not a cooking fat for the bacon.
How Do I Cut Bacon into Small Pieces?
Use a sharp knife to cut the four ounces of bacon into small pieces before cooking. Small pieces are easier to stir through the pot and distribute among the four finished portions.
Related Recipes
For more green bean sides, try Full GAPS Green Beans with Brown Butter and Pepitas, Green Beans with Bacon and Mushrooms [RECIPE_URL_PENDING:EXACT-02547] or Green Beans with Dates, Orange and Hazelnuts. If bacon and vegetables are a hit in your house, Full GAPS Brussels Sprouts and Bacon Hash is another easy side.
Recommended Equipment
- A medium stainless steel pot
- A glass or stainless steel bowl for the ice water
- A clean linen towel for drying the beans
- A stainless steel slotted spoon
- A large glass or ceramic mixing bowl
- A sharp knife and a wooden cutting board
Next Steps
If you want a steady supply of simple Full GAPS sides and mains, the Full GAPS Cookbook, coming soon, gathers everyday recipes in one place, so dinner does not start from a blank page. Not sure if your family is ready for Pecorino? The free Dairy Introduction Chart, coming soon, shows the GAPS order for bringing dairy back.
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