Sweet and Sour Beans Roquefort
Elevate your side dish game with this vibrant Sweet and Sour Beans Roquefort recipe, a sophisticated blend of tender green beans, tangy apple cider vinegar, and creamy, crumbled Roquefort cheese. Perfectly balanced with a touch of honey and a savory kick from soy sauce, this dish takes just 35 minutes to prepare, making it an elegant yet effortless addition to your table. Blanched green beans are coated in a luscious sweet-and-sour glaze, then finished with a sprinkling of aromatic shallots, garlic, and melty Roquefort for a rich, tangy bite. Garnished with fresh parsley, this dish shines as either a gourmet side or a lighter main course. Whether served warm or at room temperature, it’s a show-stopping pairing of flavors and texture that will leave your guests asking for the recipe! Perfect for food enthusiasts searching for "unique green bean recipes" or "vegetarian dishes with Roquefort."
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Recipe Information
Ingredients
- 450 grams Green beans, trimmed
- 2 tablespoons Olive oil
- 2 medium Shallots, finely sliced
- 2 cloves Garlic, minced
- 2 tablespoons Honey
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce (or tamari for gluten-free)
- 100 grams Roquefort cheese, crumbled
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 120 milliliters Water
Instructions
Fill a medium-sized pot with water and bring it to a boil. Add a pinch of salt.
Blanch the green beans in the boiling water for 2-3 minutes until they are bright green and just tender. Immediately transfer them to an ice water bath to stop the cooking process. Drain and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the sliced shallots and cook for 3-4 minutes, stirring occasionally, until they are softened and translucent.
Stir in the minced garlic and sauté for another minute, being careful not to let it burn.
Add the honey, apple cider vinegar, soy sauce, water, salt, and black pepper to the skillet. Stir well to combine and let the mixture simmer for 3-4 minutes until it thickens slightly.
Add the blanched green beans to the skillet and toss them gently to coat in the sweet and sour glaze. Cook for an additional 2-3 minutes to ensure the beans are warmed through.
Turn off the heat, and sprinkle the crumbled Roquefort cheese evenly over the green beans. Allow the residual heat to soften the cheese slightly.
Transfer the green beans to a serving dish and, if desired, garnish with chopped fresh parsley.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 13.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 353 mg | 8% | |
*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.
