Green Beans in Blue Cheese Sauce
For green beans, you can use whatever you call green beans: Runner Beans, Wax Beans, French Beans, Green Beans, etc.
- Steam or microwave the beans trimmed but whole until tender.
- Meanwhile, melt the butter in a saucepan, then mix in the flour to form a paste. Let cook just a minute to take the rawness off the flour, but don't let it brown. Whisk the milk in slowly. Season with pepper, let cook for about 5 minutes over a medium heat, whisking frequently. You should end with a thinnish white sauce.
- Take the sauce off the stove, and stir in your crumbled Blue Cheese until it melts.
- With any luck, your beans are cooked now, and drained, if needed. Spread these beans out in an oven-safe dish. Pour the sauce over them. Turn on your oven's grill or broiler or whatever you call it, and stick the dish under for about 5 minutes or until it loves lovely and bubbly with just a bit of browning.
- Serve piping hot.
1 ½ pounds (575g) of green beans should be about 4 cups, topped and tailed. Don't worry about getting it exact; this isn't the kind of recipe where it will matter all that much. ¼ pound (4 oz / 125g) of Blue Cheese should do the trick. When crumbled, that should give you a cup. For blue cheese, use whichever kind you choose. Don't add salt until you've tasted it after adding the Blue Cheese. It may not want any.
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