1 lb French or regular Green Beans.
12 Cipollini Onions (peel outside layer)
1⁄2 teaspoon of fresh Thyme (remove leaves from stem and chopped up fine).
1 large Orange Bell Pepper, cored & seeded and cut into
1⁄4 cup toasted Walnuts
3 Tablespoons Stilton
or any good Blue Cheese that crumbles well. (Gorgonzola also works).
2 tablespoons white
1 1⁄2 Tablespoons unsalted Butter
Extra Virgin Olive Oil
Pre-heat oven to 350 degrees. Place the Cipollini
Onions in a small oven safe dish and sprinkle with kosher salt, fresh ground pepper and the Thyme. Drizzle with a good Extra
Virgin Olive Oil and cook for about 30 minutes or until the onions are golden and soft but not mushy. Remove from the oven
and place to the side.
In another small oven safe bowl, place the diced bell peppers & drizzle some Extra Virgin Olive Oil and
a generous sprinkle of All Spice. Cook until the peppers are tender but not mushy. (about 20 minutes). Remove and place to
bring a pot of water, enough to just cover the greens beans by an inch and add some salt & bring to a boil. Add the Green
Beans into the water. Add the White Wine Vinegar to the water. Cook for about 10 minutes or until they are starting to get
tender but still have a little crunch. Pour the green beans into a colander to drain and then immediately place them into
an ice bath. Cool them down for at least 3 minutes. Drain and completely dry the green beans.