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.
Sheryl Julian, Globe Staff