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

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

The Most-Saved Recipes in the Epicurious App in April

Like fattoush salad and strawberry shortcake roll.

Cottage Cheese Caramelized Onion Dip

Add a bag of potato chips and you've got yourself a party.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

How to Thaw Fish Fast

The most efficient method takes less than an hour, but you might not even need it.

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

31 Spring Cocktails for Warmer Days Ahead

Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.