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–+ servings
Green beans with crisp salt-only bacon red onion and Pecorino
Ebonie Garnica

Green Beans with Crisp Bacon and Pecorino

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Medium stainless steel pot
  • Glass or stainless steel ice-water bowl
  • Strainer
  • Clean linen towel
  • Slotted spoon
  • Large serving bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste and season with sea salt and pepper as needed. Serve at room temperature.

Notes

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.
Cook time is approximate. Blanch the beans for one minute. Cook bacon in the empty pot and lift it out; the three tablespoons olive oil remain raw and separate from bacon fat.

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