[Image] Yes, another one.

But this is a side. Sometimes it's not always about the main course. Often the side dishes make the meal.

This one is from my cousin, Betsy. I did, but didn't, follow her recipe. Mostly, but not exactly.

One reason, hers has pecans in this. I'm not a fan of the nut, nor of nuts in most food. I've said it before, I'll eat brownies, I'll eat walnuts. I will not eat brownies with walnuts. For some reason, most chinese dishes get a pass with peanuts or cashews.

Still the green bean dish is simple enough......unless you overthink it, like I did. Betsy's dish is to be served cold or room temperature. TOTALLY get that, except it was a cold, damp night and I wanted something warm. So I didn't do a cold version.

Below is Betsy's original recipe. I'll comment where I made deviations.


Ingredients:

2lbs of thing green beans
Vinaigrette of your own making
Crumbled blue cheese
Red Onion

Preparation:

I made a honey-mustard vinaigrette. Consult your own recipe or on-line to get one you'd like.

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Chop the red onion. As much or as little as you'd like. 
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Boil beans for 1-2 minutes in salted water. They are to remain crunchy.

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Drain and put them into an ice bath to stop cooking.

*I did not do the ice bath, as I wanted warm beans. I also let them cook for about 90 seconds longer than I should have. They were not crisp. This wasn't a big problem, but I do refer even most cooked veggies on the crisp side. 


Put beans into ziplock bag with 1/2 cup of vinaigrette and refrigerate for an hour or two.

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*Again, wanted them warm, so I did not do that part. I did put them into a bowl, added the vinaigrette and tossed. While I do know this, you should add a little at a time. You can always add more, but can't take away. I feel I over-dressed the beans. Nothing horrible, but you know, watch what you do. 


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Add the red onion and blue cheese (and pecans, should you go that route).

The combo of the onion and blue cheese is great. Betsy also recommends some chopped hard-boiled egg and / or crispy bacon. That goes down a 'salad' route, which isn't bad. And should you do them cold, as she suggests, it would be a good picnic item.

I liked these and would do them again, including the way they were originally intended.