We’re going to another graduation party this weekend, and since I found some fresh beans at the farmer’s market, I’m bringing Cheesy Green Beans as a side dish. Not everyone likes green beans (although I love them), but this dish is always a hit. Because the beans are cooked until they are tender yet still crisp, they hold up well on a hot picnic table. Although the triple digit heat is finally here, I’m excited about this year’s summer season and all the fresh food I get to cook with!
KINGSMILL FOURTH OF JULY DINNER MENU SERIES
Welcome to my Kingsmill Fourth of July Dinner Menu series inspired by the fictional Fourth of July event in my two new stories, Their Forever Summer (from Summer Heatwave Anthology) and Her Reckless Outlaw (from Mending Hearts Anthology) This blog series brings the charm of small-town Kingsmill to your spring & summer table.
Both love stories unfold in the heart of the Virginia mountains. Their Forever Summer features a Fourth of July party held near the town’s historic 18th-century mill, along the Shenandoah River. Her Reckless Outlaw takes place in the aftermath of that party. For the next few weeks, I’ll be sharing the seasonal recipes from that riverside celebration.
Cheesy Green Beans
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon extra-virgin olive oil
- 1 pound fresh green beans trimmed
- 2 Tablespoons thinly sliced garlic
- ¼ teaspoon crushed red pepper
- ¼ teaspoon Kosher salt
- 4 Tablespoons grated Parmesan cheese
Instructions
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In a large cast iron skillet on the stove, melt the butter over medium heat. Once melted, stir in the green beans and cook, stirring continuously, for about 5 minutes. You want the beans to be tender yet still crisp.
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Stir in the garlic, the crushed red pepper, and salt. Stir over medium heat for another 1-3 minutes, until the garlic is browned but not burned. Put the beans into a serving dish and top with the Parmesan cheese.
