Easter is just around the corner, and I’ve been working on some new side dishes that will work well with any main entree you may choose. I personally love green beans even though many folks seem to think they are pretty boring. If properly cooked, I think green beans can be the perfect side for almost any special menu. The secret to preparing great green beans is to blanch them first until tender crisp, then drop them in ice water to stop the cooking process and keep them bright green. Once this is done you can hold the beans for a few hours, and then just before you want to serve them you simply quickly reheat the beans with any seasonings, herbs or complimentary ingredients you prefer.
This green bean recipe is anything but boring, and just a few added ingredients creates a side dish everyone will love. For this dish I like to use lots of cracked black pepper and toasted walnuts to balance the creaminess of the blue cheese. To toast your walnuts, place them on a baking sheet and bake in 350 degree F oven for about 8 minutes.
Deborah Mele 2012
Green Beans With Blue Cheese & Toasted Walnuts
Green beans become an elegant side dish when blue cheese crumbles and toasted walnuts are added.
- 1 Pound Green Beans, Trimmed
- 2 Teaspoons Extra Virgin Olive Oil
- 1/3 Cup Crumbled Blue Cheese
- 1/3 Cup Toasted, Chopped Walnuts
- Sea Salt & Cracked Black Pepper
- Cook the beans in lightly salted water until tender crisp, about 8 to 10 minutes.
- Drain the beans and place in an ice water bath and cool.
- Drain well and pat the beans dry with paper towels.
- In a large pot, heat the olive oil, then add the beans and toss to coat with the oil cooking a minute or two until the beans are warm.
- Season with salt and add the blue cheese and cook a minute or two, tossing continually, until the cheese begin to melt.
- Add lots of cracked black pepper, walnuts and toss.
- Serve immediately.