Another way with Beans and Cheese

December 14, 2011

Ingredients

Preparation

For each fat handful of green beans, I allow about 2 1/2 ounces (75g) of cheese, such as Wigmore, Waterloo, or any of the other white-bloomed, melting-textured cheeses. If I can get nothing “local,” then I use Taleggio or Camembert. Cut the cheese into small pieces. As soon as the beans are cooked and drained, toss them with the little cubes of cheese. The heat from the beans will melt the cheese so that it forms a thick, savory dressing.

Tender

TagsGreen Bean Bean and Legume Vegetable Cheese Dairy Side Vegetarian Gluten Free Nut Free Easy 5 Ingredients or Fewer Cookbooks

Recipe notes

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