Green Beans with Shallots, Spiced Pistachios, and Blue Cheese

I have time to cook again! For a potluck last night, I made these green beans (no photo because it just didn't occur to me yesterday). The idea came from a figs-green beans-and-hazelnut salad I saw on a restaurant menu; what I actually made turned out to be something entirely different, but equally interesting. It's pretty rich for a vegetable dish, so you don't need that much per person.

Green Beans with Shallots, Spiced Pistachios, and Blue Cheese

1 large bowlful of green beans, about 2lb
3 large shallots, sliced thinly
1/3 cup crumbled blue cheese
1/3 cup unshelled pistachio nuts, salted or unsalted
2 tbsp brown sugar
1-2 tbsp fennel seeds, to taste
3-4 grinds fresh black pepper
4 tbsp olive oil, divided

First, make the nut topping. Place the pistachios in a small plastic bag and roll over them a few times with a rolling pin to break them up a bit. In a small frying pan, combine 1 tbsp olive oil, pistachios, sugar, fennel seeds (don't be afraid of using a lot), black pepper, and some salt if using unsalted nuts. It should be enough pepper to make it slightly spicy. Cook over medium heat, stirring constantly, until the sugar has melted and coated the nuts and the nuts are fragrant but not blackened--about 4 minutes. Pour into a bowl, and stir with a fork every so often while it cools to keep it from solidifying into one big glob.

Second, cook the green beans: the idea is to get them charred in places and starting to be wilty. The fast method is to boil them for about one minute, drain, and saute in 2 tbsp olive oil over medium-high to high heat; you can also skip the boiling and saute them in oil over slightly lower heat for a bit longer, maybe 10 minutes total. When their skins have begun to blister all over, remove them from the heat.

Third, cook the shallots. Saute the three sliced shallots in 1 tbsp oil over medium-low until light brown, stirring frequently; about 7 minutes.

Combine the beans, nuts, and shallots in a serving bowl. Chill until cool. Add half the blue cheese; mix thoroughly. Sprinkle the rest of the blue cheese on top as garnish.

Serves 8 as one of several side dishes.