Green Beans with Roquefort and Walnuts

  • Yield 4 servings

A quick-and-easy side dish for special occasions.


1 pound green beans, trimmed
4 slices thick-cut bacon
4 ounces Roquefort cheese, crumbled
1 cup walnuts, toasted
1/2 teaspoon salt
1/2 teaspoon pepper


  1. Boil the green beans in water to cover in a saucepan for 3 to 4 minutes or until tender-crisp; drain.  Rinse with cold water until cooled; drain and set aside.  Cook the bacon in a skillet over medium heat for 5 to 7 minutes or until cooked through and crisp.  Remove the bacon to paper towels to drain, reserving the drippings in the skillet.
  2. Add the green beans to the bacon drippings and saute for 2 minutes or until heated through.  Sprinkle with the cheese.  Cook for 30 to 45 seconds or just until the cheese begins to melt, stirring constantly.  Spoon into a serving bowl.  Crumble the bacon.  Sprinkle the green beans evenly with the bacon, walnuts, salt and pepper.  Serve immediately.

Recipe reprinted with permission from The Junior League of Annapolis’s  A Thyme to Entertain (The Junior League of Annapolis, Inc., 2007).



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