These ridiculously delicious green beans were the perfect side dish for my Balsamic Rosemary Pork Tenderloin. Even more irresistible when also paired with Twice Baked Rosemary Blue Cheese Mashed Potatoes!
I’m pretty sure that adding bacon and blue cheese to green beans can make anyone a vegetable lover!
Ingredients (serves 4-6)
- 1 lb green beans
- 3 slices bacon
- 4 oz blue cheese
- 1 cup candied pecans (chopped)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
Bring a medium pot of water to a boil. Add the green beans and cook for 2-3 minutes.
Next, drain the beans and immediately place them in a bowl of ice water for 2-3 minutes.
Remove the beans from the ice water and set aside. Cook the bacon slices in a large skillet until crisp.
Remove the slices of bacon and place on a paper towel. Add the green beans to the bacon drippings and cook for 2-3 minutes.
Then, crumble the bacon and add to the green beans with the blue cheese, chopped pecans, salt and pepper.
Serve with your favorite dinner!
The candied pecans give this dish a nice little sweetness that balances out the salty bacon and strong, creamy blue cheese!
♣ Vegetarian Option: Omit the bacon to make this recipe vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
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