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.
Cheesy Green Beans
Roasted green beans with 2 kinds of cheese
Ingredients
- 2-3 cups green beans
- 1/4 cup olive oil
- 3 cloves garlic, chopped
- 2-3 tbsp grated Parmesan
- 1/2 tsp anchovy paste or 1 filet, chopped
- 1/4 tsp smoked paprika
- 1/2-1 cup Mozzerella, shredded
Instructions
-
In a small bowl, add the olive oil, chopped garlic, anchovy paste, Parmesan and smoked paprika. Whisk to combine.
-
Spread the beans onto a sheet tray coverd with aluminum foil. Pour over the oil mix, and toss well.
-
Spread the beans into a single layer.
-
Bake in 375F oven for 15-20 minutes or until as soft or crisp as you like.
-
Remove form the oven and cover with as much mozzarella as you like. Return to the oven for 5 minutes to melt – or put under a broil to brown the cheese more.
-
Serve on the tray.
Try it this way, and how you liked it!
Or did yo make some modifications I should know about?