Summer is always so busy, and now above and beyond my real job, I have a big garden to start eating and preserving. More on the latter in the future. I always grow green beans, and usually wax beans, but since I still have canned green beans from last year, I planted a much smaller row this year. I figured we’d have just enough to eat.

Like my mother-in-law, my husband will say, when place on the table, “MORE BEANS?”. I saw a Facebook friend post something she does with cheese and green beans, and thought, I really like that. I can ramp up those flavors even more!

You can make as many as you need for your family. For two of us, I use a small 1/4 sheet baking pan. Bigger family, use a whole sheet pan.

The basic premise is this: toss whole green beans with olive oil, minced garlic, a little anchovy (don’t say YUK yet, more in a minute), spice, and Parmesan cheese. Roast and then layer on mozzarella, and roast or broil a few more minutes to melt and lightly brown the cheese.

Who would say no to green beans and cheese this way?

Let’s talk about building up the flavor here.

• Garlic – if you don’t like too much garlic flavor, leave it whole, but do toss it around with the beans
• Anchovy paste or fillets – anchovy adds a umami savory punch, but you will never know it’s in there. You don’t taste “fish”. In fact, it’s my secret ingredient when I saute mushrooms or onions
• Smoked paprika – one of my seasonings of choice. I also love cumin, and may try that next!
• Olive oil and cheese – no comment needed! Parmesan will add a bit of salty taste at the same time.

Try it this way, and how you liked it!

Or did yo make some modifications I should know about?