green beans with blue cheese, walnut & thyme butter

Second only to potatoes, green beans are my favorite veg. Nothing goes with perfectly steamed beans like butter does, especially if it’s a blue cheese, walnut & fresh thyme compound butter like this one. Be prepared to be dazzled. Seriously. This butter, besides taking mere seconds to make, is a flavorful masterpiece.

blue cheese walnut & thyme butter

As I mentioned, this is a compound butter. Which is basically a posh way of describing butter that’s had aromatics & other ingredients added to it, then rolled up into a little log & chilled again to make it hard enough to cut. I made this butter to spruce-up green beans. But this butter would also be amazing on a barbecued rib-eye steak or some lamb…oh, what about melted over a barbied, de-boned leg of lamb? YEEEEESSS! With a big, Australian shiraz. Oh be still my beating heart. Anyway, back to the beans…

beans in pan

My preference for cooking green beans is – in a pan, lid on, a titch of salted water & cooked for a few minutes until they’re tender – neither squeaky nor soft. Just perfectly cooked. Growing up in Australia, my family & I ate green beans several times a week. Fresh green beans were part of our dinner repertoire for our week night meals & also for special holidays. Always always they were served at my birthday dinner. 

overhead of beans

Not only are green beans exceptionally good for you, they’re also sustainable & easy to grow yourself (unless you live in Florida & then they’ll just die from the ungodly heat. I know this because I tried to grow them). Just a few green bean plants can yield more beans than you can probably eat over the summer months. We grew them in Minnesota and they went berserk. As did I outside, eating them straight from the stalks. 

beans

Green beans are low in calories – 44 calories in a whole cup of chopped green beans. They have a low glycemic index which always sounds impressive. They’re high in beta-carotene, reserved for the orange veggies we know & love, such as carrots. Green beans also have an impressive antioxidant capacity & are a good source of silicon – that helps our bones. They’re high in Vitamin K, manganese, fiber, Vitamin C, folate, B vitamins…I mean, you get the picture right – green beans are good for you.

green beans with compound butter

Then I go & toss them with a decadent butter. Well hey, it’s not like we do this every day now is it? Some butter in our diet is good. If you’re having guests over at the weekend make this recipe. Most of us relegate the protein part of our meals to star-status but veggies are stars in their own right, especially beans. And when you add blue cheese, walnut & thyme butter to them…well they shine even brighter. Serve this with a simple grilled rib steak & a baked potato. Ta- da! Oh…& red wine. 

green beans with blue cheese, walnut & thyme butter
Serves 4
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Prep Time
10 min
Cook Time
5 min
Total Time
1 hr 15 min
Prep Time
10 min
Cook Time
5 min
Total Time
1 hr 15 min
  1. 1/4 cup butter, softened
  2. 3 oz (85g) creamy blue cheese, softened, plus a little extra for garnish
  3. 1/4 cup shelled walnuts, toasted & chopped, plus extra for garnish
  4. 1 teaspoon chopped fresh thyme, plus extra for garnish
  5. freshly ground pepper
  6. 1 lb (453g) green beans
  7. pinch of salt
  1. Mash softened butter & 3 oz blue cheese together in a small bowl using a fork until well combined. Add 1/4 cup of walnuts, chopped thyme & freshly ground pepper. Stir until well combined. Scrape mixture onto a piece of parchment paper & use the parchment paper to roll & shape into a small log, about 5 to 6 inches (12 – 15cm) long. Place in the fridge for 1 to 2 hours or until hard. You can also pop it into the freezer for quick results.
  2. Place beans in large, shallow pan (I use a deep frying pan with a lid). Add about 1 inch (2.5cm) of water with a pinch of salt to pan; cover. Bring to a boil on medium-high heat. Shake pan gently to ensure all beans cook evenly. Cook for about 4 minutes or until beans are tender but still a little firm. Drain water from pan but leave beans in same pan.
  3. Cut blue cheese butter log into thick slices & add half to pan. Toss beans until the blue cheese butter slices are melted. Place on serving platter & top with more slices or freeze for another use. Top with extra blue cheese, extra walnuts & extra thyme.
The Fresh Aussie http://thefreshaussie.com/
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Comments

  1. Georgina Robin says:

    OMG Lovoni – this looks like heaven on a plate.. Anything with blue cheese has to be great!! Can’t wait to try this. xx

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