I never quite know what I’m going to pick up when we go to the farmer’s market. Sometimes its broccoli and cauliflower, other times its squash and zucchini, but this week I saw massive baskets of green beans for $3 and I knew they were making it into the bag.
Usually I roast them, but this time I wanted to go for something a little different. A little…richer. The kind of dish you could serve up at Thanksgiving. In other words, I was craving comfort food during a Summer heatwave. It happens.
What you’ll need:
4 cups Fresh Green Beans, ends trimmed
1/4 tsp Salt
Dash of Cayenne Pepper
3/4 cup shredded Cheddar Cheese
2 tsp Butter, cut into small pieces
1/4 cup Heavy Cream
After trimming the ends off the beans, steam them for 5 minutes or until tender-crisp. Meanwhile preheat the oven to 400°F.
Place cooked beans in a shallow buttered baking dish.
Sprinkle with salt, cayenne and 1/2 cup of the cheese.
Dot with half of the butter and then pour the cream over top.
Stir to blend the ingredients.
Sprinkle remaining cheese over the green beans and dot with remaining butter.
Bake for 20 minutes or until hot and bubbly.
Serves 6, if you’re lucky. These were gone in no time.
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