Prep 15 mins
Cook 6 mins
Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like.
- kosher salt, for well-salted water (1 Tbsp per quart)
- 3⁄4 lb French haricots vert or 3⁄4 lb green beans or 3⁄4 lb yellow beans, trimmed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons shallots, minced
- 1⁄3 cup walnuts, lightly toasted and chopped
- 2 teaspoons walnut oil
- salt, to taste
- fresh ground black pepper, to taste
- 2 ounces fresh goat cheese (2/3 cup) or 2 ounces chevre cheese, crumbled (2/3 cup)
- Bring a medium pot of well-salted water to a boil.
- Cook the beans in the water until tender, 2-3 minutes.
- Drain and run under cold water to cool. Drain well.
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Add the shallots and cook, stirring, until they begin to brown, about 30 seconds.
- Stir in the walnuts.
- Add the walnut oil and the beans and cook, stirring to heat through, 2-3 minutes.
- Season to taste with salt and pepper and transfer the beans to a serving dish.
- Sprinkle the boat cheese over the top and serve.
Love haricots verts and the toasted walnuts were wonderful in this recipe. Although I love chevre, I think I'd cut back on the amount so the other flavors can shine through. Made for ZWT8. Thanks for sharing!
I did make one small change ~ I cut the amount of green beans back to 1/2 pound but left the other amounts the same! Used chevre cheese! This is a really nice way to serve up the ol' green bean, & I'm keeping this recipe around to make another day for some special company! It's definitely a special side dish! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
Originally rated on 5/29/09 - This recipe made it into my book#266453. I've rated some green bean recipes 5 star before but I'd rate these a 10 if I could. My new FAVORITE way to eat green beans! I boiled mine for 2 minutes, because I like my beans to be slightly firm. In the future, I think I'll even skip the chevre cheese because I felt that it wasn't needed. I used haricots verts but think it would work just as well with regular green beans. The walnut oil is key, I think, adding deeper flavor. Also, toasting the walnuts made a yummy difference. I added more shallots and more walnuts, because I love them both. The best compliment came from the actions of my daughter, who normally doesn't really care for green beans. She went back to the pan to see if there was more. Finding none, she returned to the table and started picking them off of my plate! Tres bien! ~Made for ZWT5 Epicurean Queens~