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
- 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.
- 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).