Green Beans with Roquefort, Walnuts and Bacon
| Prep Time |
15 mins |
Steamed green beans, sauted in bacon grease, with melted blue cheese and a walnut topping.
|
| Active Time |
15 mins |
| Inactive Time |
15 mins |
| Total |
45m |
- 1 lb green beans, cleaned
- 4 strips thick-sliced bacon
- 4oz Roquefort cheese, crumbled
- 1 cup waulnut halves
- Heat oven to 350 F.
- Spread walnut halves on a baking sheet in a single layer. Roast for 5 to 10 minutes, tossing the nuts occassionally to evenly cook, until they have darkened and smell toasty.
- Bring saucepan of water to a boil, and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse with cold water, and drain again. Set aside.
- While the water is boiling, cut the bacon into 1/4-inch strips. Put them in a large skillet and cook until crispy, about 5-7 minutes. Remove the bacon to drain on paper towels. If you are making a double recipe, remove half of the bacon grease at this point, as well.
- Add the green beans to the skillet and heat over medium heat, about 2 minutes. Add the crumbled Roquefort, and toss until the cheese just begins to melt. Sprinkle with the walnuts and the bacon and lots of pepper.
- Serve immediately.
Source: The New Basics Cookbook by the Silver Palate ladies.