Haricots Verts With Blue Cheese And Pecans Recipes

NUTTY GREENS WITH BACON AND BLUE CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
• In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 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 pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

HARICOTS VERTS WITH SHAVED PARMESAN

Steps:

• Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
• Serve immediately with shaved parmesan and freshly ground pepper.

HARICOTS VERTS WITH PECANS AND LEMON

Steps:

• Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
• Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
• Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.

HARICOTS VERTS WITH HOT PEPPER RELISH

Steps:

• Cook beans in a large saucepan of boiling salted water until crisp-tender, 2 to 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain beans well and season with salt and pepper.
• Heat oil in a heavy skillet over moderate heat until hot but not smoking, then cook shallots, stirring, until just softened. Add garlic and cook, stirring, 1 minute. Add bell peppers and chile and sauté over moderately high heat, stirring occasionally, until peppers are softened, about 3 minutes. Add vinegar and sugar and cook, stirring, until liquid is evaporated, about 2 minutes. Cool relish and season with salt and pepper.
• Serve beans topped with relish.

HARICOTS VERTS WITH PECANS AND LEMON

Steps:

• Preheat the oven to 425°F. Bring a large pot of water to a boil; add salt and the haricots verts. Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
• Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes. Coarsely chop the nuts when they are cool enough to handle.
• Whisk the vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest. Serve warm.

HARICOTS VERTS WITH BLUE CHEESE AND PECANS

Steps:

• Cook the green beans in a small amount of boiling water in a saucepan for 3-4 minutes, until tender-crisp. Drain.
• Fry the bacon in a skillet until crisp. Remove the bacon with a slotted spoon to a paper towel to drain. Add the beans to the bacon drippings and cook over medium heat for 2 minutes. Add the blue cheese and heat until the cheese melts. Stir in the bacon and pecans and season to taste with salt and pepper.

HARICOTS VERTS WITH SHALLOTS

Steps:

• Put the butter in a small saute pan set over low heat.
• Add the garlic and shallots.
• Saute for 2-3 min, until just softened.
• Remove from the heat and set aside.
• Fill a medium pot with water and bring it to a boil.
• Add a Tbs of kosher salt.
• Drop in the beans.
• Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
• Taste frequently during cooking so that they are not overcooked.
• Drain and transfer to a serving dish.
• Add the shallot butter and sliced basil.
• Toss gently.
• Taste, season with salt and pepper if needed.
• Serve.