Maple Dijon Green Beans with Bacon, Candied Pecans and Goat Cheese

• Gluten free

• Meat

  • 4 strips Bacon

• Produce

  • 2 cloves Garlic
  • 1 1/2 lbs Green beans
  • 1 Onions, small

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Maple syrup
  • 1 tbsp Mustard, grainy
  • 2 tsp Soy sauce
  • 2 tsp White miso paste

• Oils & Vinegars

  • 2 tsp Rice vinegar

• Nuts & Seeds

  • 1/4 cup Candied pecans

• Dairy

  • 1/4 cup Goat cheese

Found on closetcooking.com

Description

Ingredients

• 1 1/2 pounds green beans, trimmed
• 4 strips bacon, cut into 1/2 inch pieces
• 1 small onions, diced
• 2 cloves garlic, chopped
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 1 tablespoon grainy mustard
• 2 teaspoons white miso paste (optional)
• 2 teaspoons soy sauce (or tamari)
• 2 teaspoons rice vinegar (or white wine vinegar)
• 1/4 cup candied pecans (see below)
• 1/4 cup goat cheese (or feta) crumbled
• 1 cup pecans, chopped
• 1 tablespoon butter
• 1/4 cup sugar

Directions

• Blanch the green beans by simmering them in water or steaming them until bright green and just tender/crisp, and drain.
• Meanwhile, cook the bacon in a pan over medium heat until crispy and set aside on paper towels to drain.
• Add the onion to the pan and cook in the bacon grease until tender, about 5-7 minutes, before adding the garlic and cooking until fragrant, about a minute.
• Add the green beans and the mixture of the maple syrup, mustards, miso paste, soy sauce and vinegar and toss to coat.
• Serve the green beans topped with the crumbled bacon, pecans and cheese.
• Cook everything in a no-stick pan over medium heat, stirring constantly, until the sugar has melted and coated the nut and then cook for 4 minutes more.
• Place on parchment paper or a baking sheet, separate with forks and let cool for 5-10 minutes.

Nutrition