Beans & Cheddar

Beans & Cheddar

Green beans aren’t something I cook that often. I’m not really sure why because every time I do use them I’m always so happy that I did. For me the secret to cooking green beans is to keep cooking them until they’re no longer crunchy but not yet too soft. It can be a delicate balance but makes all the difference.

enough for: 2
takes: 20 minutes
450g (1lb) green beans
4 handfuls grated cheddar cheese
salad or baby spinach leaves to serve

1. Trim the stalk ends from the beans but leaves the pretty tails.

2. Heat a little oil in a medium pan and add the beans and a splash of water. Cover and cook, stirring every now and then for 10-15 minutes or until the beans are cooked to your liking.

3. Add the cheese and let it melt a little from the heat of the beans. Or if you prefer, pop everything under the grill to brown the cheese (I don’t bother).

4. Taste and season with salt and pepper. Serve beans with salad leaves on top.

Variations

different veg – I also love cheesey broccoli, cauliflower, green peas, snow peas or zucchini. You’ll need to adjust the cooking time accordingly.

different cheese – I love the sharp ‘cheesiness’ of cheddar with the fresh beans but any melting cheese will be fine. Try emmental, swiss, gruyere, parmesan or you could go for a creamy cheese like ricotta or goats cheese.

vegan/ dairy-free – served cooked beans topped with chunks of avocado and a squeeze of lemon or lime. Or make a sauce of equal parts tahini, lemon juice and water and serve the sauce drizzled over the beans. Or serve with dairy-free pesto or even hummus.

more substantial – toss in some drained cooked pasta or cooked grains such as quinoa or brown rice before adding the cheese.

carnivore – serve as a side to pan fried, roast, BBQ chicken or grilled chicken, fish, steak or lamb chops.

fresher – depending on your cheese, you might like to add a squeeze of lemon.

herby – beans are lovely with a little chopped parsley, dill or tarragon sprinkled over.

paleo (grain, legume & dairy-free) -serve beans with chicken.

Waste Avoidance Strategy

green beans – can be frozen but best to use for another meal.

cheddar cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

salad or baby spinach leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.