French Beans with cheese

Vegetables, beans, French, blanched, with Parmesan 1 Vegetables, beans, French, blanched, with Parmesan 2


1 pound French beans, washed and drained, ends snapped off

3 tablespoons unsalted butter

salt and freshly ground black pepper to taste

2 tablespoons Parmesan cheese, grated (more to taste)

  1. Drop the beans into rapidly boiling, salted water. Cover briefly, to bring the water quickly back to a boil, then immediately remove the cover. Boil uncovered until the beans are just cooked through but retain a slight crunch of texture –4 to 5 minutes. Test by eating several. Drain the beans immediately when they are done and run them under cold water or plunge into a basin filled with ice cubes and water. Drain again and pat dry with paper towels.
  2. Just before serving, turn the beans into a large skillet and toss over moderately high heat for a moment to evaporate any excess moisture. Then toss them with a sprinkling of salt and freshly ground pepper and the butter. Finish it off with a sprinkling of Parmesan and serve immediately.


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