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Green Beans With Roquefort and Walnuts

Adapted from "The New Basics Cookbook," by Julee Rosso and Sheila Lukins.

2 pounds green beans
8 strips thickly sliced bacon or 4 1/4-inch-thick slices slab bacon
8 ounces Roquefort cheese, crumbled
3 cups walnut halves, toasted until golden
Freshly ground black pepper, to taste

In a large saucepan of boiling water, cook the green beans for 3 minutes or until they are crisp-tender. Drain and rinse them under very cold water. Drain again.

Cut the bacon into 1/4-inch wide strips. Cook them in a dry skillet for 5 minutes or until they are golden brown. Remove them from the skillet and transfer to paper towels.

Add the beans to the skillet and toss over medium heat for 2 minutes. Add the Roquefort and toss for 30 seconds or until the cheese just begins to melt. Sprinkle with walnuts and lots of pepper. Serve at once.

Serves 8.

Sheryl Julian, Globe Staff

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