Best Blue Cheese Green Beans Recipes

BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS

Steps:

• Preheat oven to 425 degrees F.
• Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
• Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
• Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
• Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
• Serve chicken with green beans and potatoes alongside.

SAUTEED GREEN BEANS WITH LEMON AND BLUE CHEESE

Steps:

• In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.

GRILLED STEAK SALAD WITH GREEN BEANS AND BLUE CHEESE

Steps:

• Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
• Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
• Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
• Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

GREEN BEANS WITH BLUE CHEESE

Steps:

• Place green beans in a saucepan with one inch of water in the bottom. Bring to a boil over medium-high heat, and cook for 5 minutes, or until tender-crisp. Remove from heat, drain, and set aside.
• Heat the bacon drippings in a large skillet over medium heat. Add green beans, and toss to coat. Saute until the beans are heated through. Sprinkle with nuts and crumbled blue cheese. Season with salt and pepper to taste.

GREEN BEANS WITH BLUE CHEESE

Steps:

• Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. , Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.

GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing. In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
• Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.

BLUE CHEESE GREEN BEANS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, cook and stir the beans for 8-10 minutes or until crisp-tender. Add the blue cheese, pecans, pepper and bacon. Cook for 2 minutes or until heated through.

ITALIAN GREEN BEANS WITH BLUE CHEESE

Steps:

• Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish.
• Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.

BLUE CHEESE PECAN GREEN BEANS

Steps:

• In 2-quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until beans are crisp-tender; drain. Place in serving bowl; cover to keep warm.
• Meanwhile, in 1-quart saucepan, cook pecans over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown and toasted. Place in small bowl; reserve.
• In same 1-quart saucepan, melt butter over low heat. Heat, stirring constantly about 6 minutes or until butter is golden brown. (Once the butter begins to brown, it browns very quickly and can bum, so use low heat and watch carefully.) Immediately remove from heat. Pour over beans; toss to coat. Sprinkle with cheese and reserved pecans.

GREEN BEANS WITH BLUE CHEESE AND WALNUTS

Steps:

• Steam or cook green beans for about 5 minutes, until tender-crisp. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add walnuts and saute for a minute or so, to soften the nuts and flavor the butter.
• Add the cooked green beans and stir to coat beans with the flavored butter.
• Remove from heat. Stir in the blue cheese and serve immediately.

GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
• In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
• Transfer nuts to paper towels to drain and cool.
• Coarsely chop nuts.
• Have ready a bowl of ice and cold water.
• In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
• Transfer beans to ice water, stirring until just cool.
• Drain beans well and add to dressing.
• Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.

GREEN BEANS WITH BLUE CHEESE AND TOASTED ALMONDS

Steps:

• In a small bowl whisk together mustard, vinegar, shallot and oil.
• Prepare a bowl with ice water.
• In a saucepan with a small amount of water, blanch/steam the beans until JUST firm-tender (about 3-4 minutes); drain through a colander, then immediately transfer to the bowl of ice water just for a couple of minutes to cool and keep the colour.
• Remove the beans to a bowl and dry well patting with paper towels.
• Drizzle the dressing over the beans; toss to combine.
• Season with black pepper and a pinch of salt.
• Add in blue cheese and almonds; toss to combine.
• Transfer to a serving plate or bowl, and sprinkle with more sliced toasted almonds.
• Serve at room temperature.
• Delicious!

GREEN BEANS WITH BACON AND BLUE CHEESE

Steps:

• In a large casserole, place green beans and margarine.
• Microwave greenbeans to desired doneness.
• Just before serving, top with bacon and blue cheese.
• Toss to mix.
• Do not add blue cheese too far ahead of time.
• If you have to reheat, it melts and turns into an un-appetizing mess!

ROASTED GREEN BEANS WITH BLUE CHEESE

Steps:

• 1. Wash the green beans and dry well. Place in a large bowl and add 1 tablespoon of the olive oil and half of the salt. Season with pepper to taste. Toss to coat well. Spread on a rimmed baking sheet. 2. Cut the red pepper and onion into slices about the same thickness as the green beans. Place in a bowl and add the remaining oil and salt and season with pepper. Toss to coat well. Spread on a second rimmed baking sheet. 3. Heat the oven to 475 degrees. As it heats, toast the walnuts in a small baking dish, 5 to 10 minutes; watch carefully to be sure they don't burn. Cool, then coarsely chop. 4. Roast the vegetables until they're soft and starting to caramelize, 15 to 30 minutes, stirring and turning every 5 minutes to cook evenly without burning. 5. Transfer to a shallow serving dish. Sprinkle with the walnuts. Crumble the blue cheese over and sprinkle with the chives. Serve warm or at room temperature. Each of 8 servings: 188 calories; 6 grams protein; 11 grams carbohydrates; 4 grams fiber; 15 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 551 mg. sodium.

NUTTY GREEN BEANS WITH BLUE CHEESE AND BACON

Steps:

• 1. bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about two minutes. With a slotted spoon or strainer, transfer the beans to a large bowl of ice water to stop cooking. Once there cooled, drain the beans and reserve.
• 2. In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel lined plate to drain. Add the beans to the bacon drippings and cook over medium heat 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 the skillet. Finish by stirring in the toasted chopped pecans. Season with freshly cracked black pepper and just tiny pinch of kosher salt. Serve at once. Serves four.

GREEN BEANS, TOASTED PECANS & BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot and 1/2 tbs. oil to make dressing. In a small heavy skillet saute pecans until shade darker about 1 minute. Coarsly chop nuts. Have ready a bowl of ice and cold water. In a large saucepan of boiling water blanch beans until just tender. Drain beans in colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining nuts.

GREEN BEANS WITH BLUE CHEESE AND ROASTED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees F. 2. Spray 2-quart oval casserole with nonstick cooking spray. 3. Combine green beans, red pepper strips, salt and pepper in prepared dish. 4. Place cream cheese and milk in small saucepan; cook and stir until cheese is melted. 5. Add blue cheese; stir only until combined. 6. Pour cheese mixture over green bean mixture and stir until green beans are coated. 7. Combine bread crumbs and butter in small bowl; sprinkle evenly over casserole. 8. Bake, uncovered, 20 minutes or until hot and bubbly.

GREEN BEANS WITH BLUE CHEESE, WALNUT AND THYME BUTTER

Steps:

• Mash softened butter & 3 oz blue cheese together in a small bowl using a fork, until well combined. Add 1/4 cup of walnuts, chopped thyme & freshly ground pepper. Stir until well combined. Scrape mixture onto a piece of parchment paper & use the parchment paper to roll & shape into a small log, about 5 to 6 inches (12 - 15cm) long. Place in the fridge for 1 to 2 hours or until hard. You can also pop it into the freezer for quick results.
• Place beans in large, shallow pan (I use a deep frying pan with a lid). Add about 1 inch (2.5cm) of water with a pinch of salt to pan; cover. Bring to a boil on medium-high heat. Shake pan gently to ensure all beans cook evenly. Cook for about 4 minutes or until beans are tender but still a little firm. Drain water from pan but leave beans in same pan.
• Cut blue cheese butter log into thick slices & add half to pan. Toss beans until the blue cheese butter slices are melted. Place on serving platter & top with more slices or freeze for another use. Top with extra blue cheese, extra walnuts & extra thyme.

GREEN BEANS WITH BLUE CHEESE

Steps:

• Steam beans for about 5 min (still crisp). Drain and set aside. Toast nuts by putting on a cookie sheet and placing in the oven at 350℉ for 8-10 minutes. Cook bacon till done, drain on paper towels. Saute beans in bacon drippings until heated, and pour out excess drippings. Sprinkle beans with nuts, blue cheese, and chopped bacon.