Junior League Green Beans with Pecans and Bleu Cheese
Elevate your weeknight side dish game with this irresistible Junior League Green Beans with Pecans and Bleu Cheese recipe. Perfectly blanched green beans are paired with toasted pecans for a nutty crunch, sautéed garlic for savory depth, and crumbled bleu cheese for a creamy, tangy finish. The careful combination of textures and flavors transforms simple ingredients into a gourmet vegetable medley that’s as indulgent as it is easy to prepare. With a quick blanch for bright, tender-crisp greens and the warm, melting bleu cheese atop the final dish, this elegant side is ideal for dinner parties, holiday feasts, or any occasion that calls for something special. Whether you’re a bleu cheese lover or just looking for a fresh, flavorful twist on green beans, this dish is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 1 cup pecans, roughly chopped
- 0.5 cup bleu cheese, crumbled
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups water
- 10 pieces ice cubes (for blanching)
Instructions
Bring a medium pot of water to a boil and add 1/2 teaspoon of salt.
Add the trimmed green beans to the boiling water and cook for 3-4 minutes, or until they are bright green and tender-crisp.
While the beans are cooking, prepare an ice water bath by filling a large bowl with ice cubes and cold water.
Drain the green beans and immediately transfer them to the ice water bath to stop the cooking process. Let them sit for 2-3 minutes, then drain and set aside.
In a large skillet, melt the unsalted butter over medium heat.
Add the chopped pecans to the skillet and toast them for 2-3 minutes, stirring frequently, until they are fragrant and lightly browned.
Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant.
Add the blanched green beans to the skillet and toss them to combine with the pecans and garlic. Cook for 2-3 minutes until the beans are heated through.
Season the green beans with the remaining salt and black pepper, stirring to combine.
Remove the skillet from heat and sprinkle the crumbled bleu cheese over the top of the green beans.
Transfer the green beans to a serving dish and serve immediately, allowing the bleu cheese to slightly melt as it mixes with the warm vegetables.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 19.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 937 mg | 72% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
