I don’t know about you, but green beans…they’re just not at the top of my vegetable eating list. They’re a little bit plain, a wintertime staple pulled from the freezer when inspiration fails you – steamed and slapped on a plate, maybe with a little butter and pepper. Those beans, they don’t inspire me.
My mom makes an amazing Christmas dinner every year. The star of the meal is always the protein – either crown roast of pork, or a beautiful herb-crusted prime rib as we had this year. But then Mom served up these green beans. Glistening with a light coating of melted blue cheese and garnished with pecans and dried cranberries…I had three helpings. Everyone had seconds. There wasn’t a bean left at the end of dinner. And I’ll tell you, I’d rather have a second or third helping of those beans than that perfect prime rib. It was a green bean conversion experience.
You need to start with fresh green beans for this recipe, and even though it’s far from bean season…they were on sale at Whole Foods this weekend, so I went for it. A little dab of good, creamy blue cheese, and a few chopped nuts and dried cherries or cranberries, and you’re in business. Make these. Now. Soon. Often. You won’t be sorry.
2 cups fresh green beans, stemmed, washed and cut in half
1oz blue cheese – something on the pungent and creamy side
2 T toasted, chopped pecans
2 T tart, dried cherries, chopped
1 T olive oil
- Heat a large nonstick pan over medium heat. Add the oil, and when shimmering, add the beans. Toss to coat in oil, and sear for 2 minutes. Put a lid on the pan and cook for 2 minutes, allowing the beans to steam a bit. Take the lid off, and try a bean to see if they’re cooked, and still have a little crunch to them.
- When they’re done to your liking, turn the burner off, crumble the cheese over the beans and toss to coat in the melting cheese. Scoop the beans into a serving dish or onto plates and top with the chopped nuts and cherries. EAT!