Recipe from The Stonewall Kitchen Cookbook
2 lbs green beans
2 tbsp olive oil
3 tbsp roasted garlic and onion jam or mango chutney
6 oz blue cheese or Gorgonzola
½ cup sliced, blanched almonds
Bring to boil 2 quarts salted water. Add the beans and return the water to a boil for 3 minutes (blanch). Drain the beans in colander and run cold water over. Drain well.
Heat oil in a large skillet over medium heat. Add the beans and cook for 3 minutes. Reduce the heat to low. Add the jam and cook, stirring constantly until the jam is completely melted. Toss the beans as the jam melts to ensure that they are all well coated. Transfer to a large serving platter (or bowl). Crumble the cheese over the top and sprinkle with the almonds.