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15 minutes
35 minutes
- 12 oz fresh green beans, trimmed
- 1/2 cup pecan halves
- 2 tablespoons butter (do not use margarine)
- 3 oz blue cheese, crumbled (3/4 cup)
- In a 2-quart saucepan, simmer beans in 1-inch water until crisp-tender, about 8 to 10 minutes. Drain and transfer to a serving bowl, covering to keep warm.
- In a 1-quart saucepan, toast pecans over medium heat for 5 to 7 minutes, stirring often until they start to brown, then stir constantly until golden and toasted. Transfer to a small bowl and set aside.
- In a 1-quart saucepan, gently melt butter over low heat, stirring constantly for about 6 minutes until it turns a golden brown color. Be cautious as butter can burn quickly once it starts browning. Remove from heat promptly and drizzle over beans, tossing to coat. Finish by sprinkling with cheese and the reserved pecans.
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