Since I uploaded a picture of it on Facebook, some of my friends are asking me for my Yellow Bean Poutine recipe. I am happy to share it!
This is a lighter version of poutine, the cheese curd and gravy fries dish that is so popular here. While it’s lighter than the original, it is not a light meal. Cream, butter and cheese will do that to a recipe. Sometimes, I make this with a warm lemon-garlic vinaigrette instead of the cream sauce and use regular cheese curds instead of the fancy goat cheese.
Yellow Bean Poutine
1 pound of green or yellow beans, trimmed and washed
2 tablespoons of olive oil
1 teaspoon of butter
1 medium onion, chopped finely
3/4 cup of cream (15% ou 35%, depending on the condition of your heart!)
Dry sage, to taste
Salt and pepper, to taste
1 tablespoon of butter
2 onces of goat cheese, in small clumps
In a large pot filled with boiling water, cook the beans until tender. Prepare the sauce while the beans cook.
Heat the olive oil and butter in a saucepan at medium-high heat, then drop the onion in and sauté until soft and golden (about 5 minutes).
Add the cream and let reduce at low heat. Stir often and don’t let it boil. Ad the sage, salt and pepper. When the sauce is creamy and thicker, add a tablespoon of butter and stir.
Drain the beans and plate. Add the clumps of cheese. Cover with sauce. Devour.