Nutty Green Beans with Bacon and Blue Cheese
I give you the final recipe from my Mother’s Day Dinner Menu!
Oh boy these were amazing. I know these aren’t the healthiest version of green beans out there, BUT it is okay to indulge every so often! The beauty of this recipe is that you can use as little or as much of the fattening ingredients as you would like. If you are being cautious about your caloric intake you can make the proper adjustments (center-cut bacon, turkey bacon, Canadian bacon, reduced fat cheese, etc.) to meet YOUR needs. You don’t have to follow the recipe exactly. It still tastes good even if you use less cheese or omit the bacon. I just thought that this was the perfect compliment to my Rosemary Pork Tenderloin.
Does my plate look good? Trust me, it was amazing. So make this meal, savor it, and then go relax on your porch, deck, or couch. I went on my parents’ deck….
My husband, dad, sister, brother-in-law, and I all went to Temple University for undergrad so of course there is a TU flag at my parents’ house! Even though my Mom and Uncle went to different colleges, they still have pride for the Cherry and White.
Just had to throw that out there 
Nutty Green Beans with Bacon and Blue Cheese
Source: Claire Robinson of 5-Ingredient Fix
Serves 6-8
Ingredients:
Kosher salt
2 pound green beans, trimmed (frozen are fine, just thaw them before using)
4 slices bacon
4 ounces blue cheese, cut into small chunks
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil over high heat. Add the beans and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the beans from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 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 pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.
yep, your plate sure does look good – and a great bean dish…. the blue cheese with the bacon and pecans …OMG..who cares about the green beans…seriously
1I am always looking for new ways to prepare green beans and this one is perfect, my son loves blue cheese and then bacon wow what a combo!
2Bacon, blue cheese, and pecans – great combination of flavors and textures!
3You had me at bacon and blue cheese. Can I just eat those and skip the beans?
I suppose adding veggies to the bacon and cheese gives a healthy redemption, and your dish does look delicious!
4Hello! First of all thanks a lot for visiting my blog, which, first of all, is dedicated to English – speaking people who are the second or even third generation of Polish immigrants and barely know culinary traditions of their grandparents!
5Green beans and bacon – that is good!
T for Temple U… University… Fight fight fight for the Cherry and the White, for the Cherry and the White we fight fight fight!
…Oh yeah, the food looks good, too
6You had me at bacon and bleu cheese… and green beans!
7great side dish – the additions of bacon, blue cheese, and pecans are terrific!
8Mmmmm! This recipe looks wonderful. I have green beans planted in the garden so will be able to enjoy this as a last minute treat.
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