Steak with blue cheese butter over tomato cannellni beans, with haricot de vert

     I love cannellini beans. I got some last week and soaked them during the day in water.  I sauteed some onion, garlic, and carrots. I added the beans with tomatoes, tomato paste, thyme, and chicken broth. I simmered them for an hour. In the meantime, I made a rub of thyme, oregano, garlic powder, paprika, salt and pepper on the 1/4 inch ribeye steaks. I fried the steaks in butter, about 3 minutes a side. In the meantime, I blanced the haricot de vert and sauteed them in butter.

  I plated the steak with a blue cheese butter  over the beans, and harcot de vert. The beans were amazing. Tender, warming flavor, with a touch of sweetness and acidity. The harcot de vert were crispy. The steaks melted in your mouth.