Sunday, October 2, 2011

Bacon Blue Green Beans

Canning season is in full swing! I have been very busy, but wanted to post a recipe to share. As with every crop that you preserve, there always seems to be that last little bit left over that doesn’t quite fill a jar. Tonight, it was green beans! I decided to combine two of my favorite flavors that work so well together: Bacon and blue cheese.
For this recipe, you can use either small, tender green beans, or larger ones cut “French-style”, which basically means cutting them length-wise. You can use a bean Frencher, or just cut them by hand. Here is the recipe for Bacon Blue Green Beans.

First, chop up one thick slice of bacon into small pieces. You can do two it you want, but I didn’t want to obliterate all the healthiness of green beans… Add bacon to a hot pan, ad a few cracks of freshly ground black pepper, and sauté until mostly cooked. Depending how much fat is rendered, you may need to use a couple teaspoons of olive oil; I used 1 scant tablespoon of olive oil. Add 2 cloves of garlic, thinly sliced, and cook for about 20 seconds. Add 4 cups of green beans. Cook and stir until green beans are bright green and tender. Remove from heat and stir in 2 tablespoons of crumbled blue cheese. I used gorgonzola. Serve warm. Makes 4-6 servings.

Sauteing the bacon, pepper, and olive oil

The combination of blue cheese and bacon is very common, probably because they are both so salty and dominant. I hope you try this colorful side dish the next time you are wondering what to do with those green beans!
Bacon Blue Green Beans

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