Blue Cheese Pecan Green Beans Recipes

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.

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.

Steps:

• Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish.
• Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.

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.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
• In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

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.
• Serves 2 as a side dish.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
• Cut top 1/3 off garlic heads, exposing the cloves. Place garlic in the prepared baking dish cut side up. Pour olive oil over the garlic and season with salt. Fold up foil and seal to create a tight packet.
• Bake in the preheated oven until a paring knife inserts easily into the center of a garlic clove, about 1 hour; set aside to cool. Once cool, remove each garlic clove from the skin. Reserve remaining olive oil.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Bring a large pot of salted water to a boil; add green beans and cook until bright green and nearly tender, 4 to 6 minutes. Drain beans and transfer to a large bowl of ice water to cool completely; drain well and set aside.
• Melt butter in a large skillet over medium heat. Add almonds; cook and stir until lightly browned, 3 to 4 minutes.
• Toss green beans, roasted garlic and reserved olive oil, toasted almonds, and 1 tablespoon olive oil together in a large bowl; season with cayenne pepper, salt, and black pepper. Transfer to a shallow baking dish and top with blue cheese.7
• Bake until cheese is melted and beans are fully tender, about 15 minutes.

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

Steps:

• In a large casserole, place green beans and margarine.
• Microwave greenbeans to desired doneness.
• Just before serving, top with bacon and blue cheese.
• Toss to mix.
• Do not add blue cheese too far ahead of time.
• If you have to reheat, it melts and turns into an un-appetizing mess!

Steps:

• 1. Melt the butter in a pan.
• 2. Add the onions and slowly cook until they caramelize, about 20-30 minutes.
• 3. Add the butter and let it melt.
• 4. Add the mushrooms and saute until the mushrooms start to caramelize, about 10-15 minutes.
• 5. Add the garlic, thyme, salt and pepper and saute until fragrant, about a minute.
• 6. Add the sherry and deglaze the pan.
• 7. Add the green beans and saute until bright green and just starting to turn tender but still crisp, about 5 minutes.
• 8. Melt the butter in a small sauce pan.
• 9. Add the flour and stir until lightly golden brown.
• 10. Add the milk and simmer until it thickens.
• 11. Add the blue cheese and simmer until it melts.
• 12. Add the green beans and mushrooms and toss to coat.
• 13. Pour the mixture into an 8x8 inch baking dish.
• 14. Top with the panko bread crumbs and french fried onions.
• 15. Bake in a preheated 400F oven until the sides are bubbling and the top is golden brown, about 5-10 minutes.

Steps:

• Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. , Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.

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.