Petite Green Beans With Sweet Onions, Walnuts and Gorgonzola

Photo: Kristi Rimkus

Ingredients

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

1/4 cup chicken broth

1 tablespoon lemon juice, fresh

4 tablespoons walnuts, toasted and chopped

4 tablespoons gorganzola cheese , crumbled

salt and pepper to taste

Preparation

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.

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About

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!