Skip to main content
Epicurious
Cookbooks

Another way with Beans and Cheese

Ingredients

Preparation

  1. 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 BeanBean and LegumeVegetableCheeseDairySideVegetarianGluten FreeNut FreeEasy5 Ingredients or FewerCookbooks
Read More
Frico'ed Brussels Sprouts
Brussels sprouts are better with a crunchy Parmesan skirt.
Collard Greens Vinaigrette
Treat collards like salad greens with a walnut-speckled dressing.
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
A Big Salad Just for Me
Full of crunchy veg and a miso-maple dressing.
Buttered Nut Squash
Brown butter, pecans, sage, bacon. What could be better?
Cranberry Meringue Pie
A tangy exclamation point to the holiday meal.
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
Spiced Beef Baked Potatoes
This picadillo-inspired topping would taste good on a shoe.