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“This recipe is from the Edith Adams column in the Vancouver Sun newspaper. These beans can be partially cooked up to 8 hours before dinner is ready to serve. For the best results, use good quality parmesan cheese. Slice thin sheets of cheese from the block with a cheese knife, then cut the sheets into thin strips.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, bring large quality of salted water to a boil; cook beans over medium high heat, uncovered, for about 4-5 minutes, or until tender, but firm.
  2. Drain and refresh the beans under cold running water. (Beans can be prepared to this point, wrapped in a clean tea towel and refrigerated for up to 8 hours.).
  3. In a large frying pan, brown the garlic in oil over medium heat for about 4 minutes. Discard garlic. Add beans and shake pan to coat. Season with sage; add salt and pepper to taste. Cover and cook on low heat for about 2 minutes or until heated through.
  4. Toss with lemon juice and arrange in a shallow serving dish. Sprinkle with the parmesan slivers.

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