nutty green beans with blue cheese and bacon

Lynnda Cloutier


This dish is a real showstopper. Good enough for company or a holiday table. It mixes some great ingredients, including Shropshire blue, and orange tinged aged blue cheese with the nutty flavor of Stilton but still meltable. Look for it in your cheese shop or specialty market. It's great alone for dessert, drizzle with honey, and with a glass of port. The earthy flavor of pecans is perfect with beans but if you have some pistachios, walnuts or sliced almonds, they will add a nice crunch as well. You can also buy candied nuts for salad.

★★★★★ 1 vote


kosher salt to taste
1 pound haricots verts (baby french green beans) trimmed
three slices smoked bacon
4 ounces shropshire blue cheese, or your favorite blue cheese, crumbled
1 1/2 cups toasted whole pecans, coarsely chopped
freshly cracked black pepper to taste


1bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about two minutes. With a slotted spoon or strainer, transfer the beans to a large bowl of ice water to stop cooking. Once there cooled, drain the beans and reserve.
2In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel lined plate to drain. Add the beans to the bacon drippings and cook over medium heat 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 the skillet. Finish by stirring in the toasted chopped pecans. Season with freshly cracked black pepper and just tiny pinch of kosher salt. Serve at once. Serves four.

About this Recipe

Course/Dish: Vegetables