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
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
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.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broken Lasagna Noodle Soup With Spinach
This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.