I love making green beans this way... the salty bacon pieces, the heat from the red pepper, and the creamy bleu cheese is the perfect balance. Only one pan is used to make this side dish, as the beans are steamed/sauteed in the same skillet you use for the bacon. Easy clean-up, only a few ingredients, and done in about 8 to 10 minutes!
Here's what you need:
- about 10 oz. fresh green beans, trimmed
- 4 slices of bacon, diced
- 1/4 c. water (not shown)
- pinch of salt
- 1/2 to 3/4 tsp. (to your taste) crushed red pepper flakes
- 1/3 c. crumbled bleu cheese
Reserve about 1 tbsp. of bacon grease in the skillet.
Add the beans and the water to the skillet. Cover with a lid, and allow to steam for 3 to 5 minutes, or until just tender. Remove lid, season beans with a pinch of salt and the crushed red pepper. Saute for an additional 2 to 3 minutes. Add the bacon pieces back to the skillet, and saute for an additional 1 to 2 minutes. The water in the pan should have evaporated, and the beans should be tender. Transfer to a serving dish and sprinkle with bleu cheese. Serves 3.
This recipe is linked to The Country Cook's "Weekend Potluck"