Mix it up

Associated Press

Green beans are a tradition at many Thanksgiving tables, so many grocers price them competitively during the holidays. Here they are given a sophisticated twist with butter-toasted hazelnuts and melted Gorgonzola cheese. If you like, substitute any blue cheese you like.

GREEN BEANS WITH HAZELNUTS AND GORGONZOLA

Start to finish: 30 minutes (15 minutes active)

Servings: 8

2 pounds green beans, trimmed

11‚Ñ2 tablespoons butter

1‚Ñ2 cup chopped hazelnuts

1‚Ñ2 cup crumbled Gorgonzola cheese

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Add the green beans, return to a boil and cook for 3 to 4 minutes, or until bright green and crisp. Drain well and set aside.

Return the pot to medium-high. Add the butter and hazelnuts and stir until the nuts are lightly toasted and fragrant, about 2 to 3 minutes. Add the green beans and stir until heated through.

Remove the pan from the heat. Add the cheese and toss until melted. Season with salt and pepper.