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
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
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.