Petite Green Beans With Sweet Onions, Walnuts and Gorgonzola


1 pound petite green beans, washed and trimmed
1/2 large sweet onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon thyme, fresh, minced
1 tablespoon parsley, fresh, minced
1 teaspoon dijon mustard
1 tablespoon lemon juice, fresh
4 tablespoons walnuts, toasted and chopped
4 tablespoons gorganzola cheese , crumbled
salt and pepper to taste


Heat olive oil in non-stick skillet over medium heat. Add onion, garlic and green beans. Cover and cook 8 – 10 minutes until beans are crisp-tender.
Whisk together thyme, parsley, dijon and chicken broth. Add to pan when veggies are crisp-tender and cook another 2 – 3 minutes to allow broth to reduce a bit
Remove from heat and allow to cool for 5 minutes so that the cheese doesn’t completely melt when sprinkled on top.
Toss with lemon juice, and top with toasted walnuts and cheese.




I’m such a veggie lover, that I could make a meal out of what most people would think of as their side dish. Since my husband’s gone fishing, that’s exactly what I did with this green bean dish.

Coscto sells the best tender, petite green beans. I think petite green beans make a better side dish where the star is the beans. They have such an elegant look, and they cook up in a flash.

I have to admit that I had two servings for dinner, with a really great glass of wine. What a wonderful way to spend the evening. Good food, good wine, and a good book.

Happy cooking!




Thursday, December 10, 2009 - 5:56pm


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