Green Beans Toasted Pecans Blue Cheese Food

GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
• In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
• Transfer nuts to paper towels to drain and cool.
• Coarsely chop nuts.
• Have ready a bowl of ice and cold water.
• In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
• Transfer beans to ice water, stirring until just cool.
• Drain beans well and add to dressing.
• Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.

BLUE CHEESE PECAN GREEN BEANS

Steps:

• In 2-quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until beans are crisp-tender; drain. Place in serving bowl; cover to keep warm.
• Meanwhile, in 1-quart saucepan, cook pecans over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown and toasted. Place in small bowl; reserve.
• In same 1-quart saucepan, melt butter over low heat. Heat, stirring constantly about 6 minutes or until butter is golden brown. (Once the butter begins to brown, it browns very quickly and can bum, so use low heat and watch carefully.) Immediately remove from heat. Pour over beans; toss to coat. Sprinkle with cheese and reserved pecans.

SAUTEED GREEN BEANS WITH LEMON AND BLUE CHEESE

Steps:

• In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.

GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing. In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
• Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.

GREEN BEAN BLUE CHEESE SALAD

Steps:

• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Allow to cool.
• In a medium bowl, combine beans, onion, blue cheese, and pecans. Stir in olive oil and balsamic vinegar. Season with salt and pepper. Chill for at least an hour before serving.

GREEN BEANS WITH BLUE CHEESE AND TOASTED ALMONDS

Steps:

• In a small bowl whisk together mustard, vinegar, shallot and oil.
• Prepare a bowl with ice water.
• In a saucepan with a small amount of water, blanch/steam the beans until JUST firm-tender (about 3-4 minutes); drain through a colander, then immediately transfer to the bowl of ice water just for a couple of minutes to cool and keep the colour.
• Remove the beans to a bowl and dry well patting with paper towels.
• Drizzle the dressing over the beans; toss to combine.
• Season with black pepper and a pinch of salt.
• Add in blue cheese and almonds; toss to combine.
• Transfer to a serving plate or bowl, and sprinkle with more sliced toasted almonds.
• Serve at room temperature.
• Delicious!

GREEN BEANS, TOASTED PECANS & BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot and 1/2 tbs. oil to make dressing. In a small heavy skillet saute pecans until shade darker about 1 minute. Coarsly chop nuts. Have ready a bowl of ice and cold water. In a large saucepan of boiling water blanch beans until just tender. Drain beans in colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining nuts.

BLUE CHEESE GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, cook and stir the beans for 8-10 minutes or until crisp-tender. Add the blue cheese, pecans, pepper and bacon. Cook for 2 minutes or until heated through.