It appears that I am on a green beans kick…
This time, I made it with shallots, walnut oil and goat cheese. It is NOT a revolutionary approach or anything. I just want to try new things with green beans, that’s all.
I had this dish with roasted chicken breast and a glass of Austrian sparkling wine (it was Brut, 2006).
Green Beans and Shallots with Toasted Nuts and Goat Cheese
- 1 lb., green beans, trimmed
- 2 Tbsp shallots, minced
- 1 cup walnuts
- 1 Tbsp olive oil
- 2 Tbsps walnut oil
- 2 oz goat cheese, crumbled
- Salt and pepper, to taste
In a boiling pot of water, cook the beans 3 minutes. Transfer to a large bowl with ice water to stop cooking. I usually recommend cooking the beans for another minute or so but this time, you will cook the beans a bit with the shallots so 3 minutes seemed to be enough.
In a small non-stick fry pan on medium heat, toast the walnuts, stirring frequently for about 3-4 minutes.
In a large skillet on medium heat, saute the shallots in the olive oil for a minute or so. Then add the walnuts and the beans. Saute for 3-4 minutes, stirring occasionally. Add salt and pepper (small pinches should do).
Serve immediately, topped with goat cheese.
Makes 4 servings. It could probably serve more folks but I figured the calories on Sparks People recipe calculator for 4 people. Here are the nutritional facts: