Smoky bacon, creamy Boursin and a mountain of tender sweet green beans? Oh hell yes. Gimme some more of dat. Like, everyday for the rest of my life, please and thank you. I have a theory that it is impossible to get tired of eating these green beans. I've been testing it out for a week now and so far it appears to be true.
I never realized that green beans were things worth eating until I started cooking them myself. My only experience with them as a kid was a casserole dish full of these soggy overcooked green things at a family holiday dinner. I come from a family of good cooks but, just like Brussels sprouts and most other veggies in the 80s and 90s, green beans also suffered a fate of being cooked till they were limp and tasteless.
The trick here (and don't worry, it's a really easy one) is not to overcook the beans. Better to err on the side of undercooked so you don't end up with mush. You want them to still have a little crunch, some structure to make them interesting.
Some people will blanch their beans in a pot of boiling water before finishing them. Unless that's the only way to cook your beans will get I don't recommend doing that, even if a recipe calls for it. There's just too much of a chance you'll overcook them And besides, why waste your time with an extra step?
These beans taste like they have a creamy sauce on them but it is really just the melted Boursin cheese. And the bacon, well I don't have to tell you why the bacon makes these awesome. You already know that bacon makes EVERYTHING awesome.
If you need anymore convincing to make these I'll tell you what my handsome man said when I served these the first time, “these are the best beans I've ever had.” I'm not making this up. Those were his exact words.
But then with them being smothered in Boursin cheese and crispy bacon they didn't stand much of a chance of not being the best green beans ever. It almost wasn't fair to all the others.
If you make these Bacon Boursin Green Beans, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 2 strips of bacon, about 2 ounces (see note)
- 1 lb. green beans, washed and trimmed
- 2 tablespoons Boursin cheese, plus extra for serving
- Himalayan or sea salt, to taste
- Cut the bacon into ¼ inch pieces. Place them in a large frying pan ver medium high heat and cook, stirring frequently, until it is cooked but not crispy. Drain all but 1 teaspoon of the bacon fat from the pan.
- Add the green beans to the pan along with a ¼ cup of water. Cover the pan with a lid and let it steam for 5 minutes. Note: I like my beans with some crunch to them. If you prefer yours a little softer then check them ager 5 minutes and add a little more water and let them cook a little longer.
- The water should be mostly gone from the pan when you remove the lid. Sauté the beans for about 2 more minutes. Add the Boursin cheese to the pan and toss to coat. It should melt almost immediately.
- Taste the beans and, if you're like me, add a pinch of salt. Serve the beans immediately and top with a little extra Boursin cheese, if you like.