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 Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like chocolate pudding and miso-peanut hibachi chicken.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
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.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.