A few years ago for Thanksgiving, my mom made green beans with blue cheese and toasted hazelnuts and after helping myself to seconds, thirds, heck, probably even fourths, that night… I haven't been able to stop thinking about them. Cut to 4 years later and I finally decided to attempt to recreate said blessed recipe for Friendsgiving. And you know what? Every last nibble of the green beans were gone. I got a text message a few days later from Julie begging me for the recipe. The power of the blue cheese green beans lives on!!
Now, I should them you know that I really love blue cheese. It's my preferred pizza topping, it goes of almost all of my salads and I pop handfuls of crumbles into my mouth. I like the strong stuff, the mild stuff and everything in-between. I blame my mother, she got me hooked early.
If blue cheese doesn't make your skirt fly up, that's ok. I'll convince you sooner or later. For the time being, try a buttermilk blue cheese in this recipe. It has enough flavor to satisfy a seasoned veteran like me, but is mild enough to ease the unexperienced in.
If you were wondering, this recipe is quick to make, easy to store and a dream to reheat (…if there are even any leftovers).
Green Beans With Hazelnuts and Blue Cheese
- 2 pounds green beans, trimmed
- 1 1/2 tablespoons butter
- 3/2 cup whole hazelnuts
- 3/4 cup crumbled Gorgonzola cheese
- Salt and ground black pepper, to taste
- Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.
- Return the pot to medium-high. Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes. Add the green beans and stir until heated through.
- Remove the pan from the heat. Add the cheese and toss until melted. Season with salt and pepper.