This easy and delicious Flat Beans with Pecorino recipe, inspired by Ina Garten, is a quick and flavorful side dish that’s perfect for any meal. With tender beans, a drizzle of olive oil, and the savory kick of Pecorino cheese, it’s simple to make with pantry staples and delivers warm, comforting flavors every time!
Recipe Ingredients:
- 1½ lb fresh Romano or flat beans, trimmed
- 1½ tbsp good olive oil
- 1½ tsp sea salt or fleur de sel
- ¾ tsp freshly ground black pepper
- 4 to 5 oz shaved aged Pecorino Romano cheese
How To Make Flat Beans With Pecorino?
- Prepare the beans: Bring a large pot of water to a boil, add a tablespoon of salt, and cook the trimmed flat beans for 3 minutes or until just tender.
- Drain and plate: Drain the beans immediately and arrange them on a serving platter.
- Season the beans: Drizzle the beans with olive oil, sprinkle with sea salt and freshly ground black pepper, and toss gently to combine.
- Finish with cheese: Add the shaved Pecorino Romano on top and serve the dish hot or warm
Recipe Tips:
- Trim the Beans Evenly: Make sure to trim both ends of the flat beans so they cook evenly and look neat on the plate.
- Don’t Overcook the Beans: Boil the beans for exactly 3 minutes to keep them tender but still crisp. Overcooking will make them mushy and lose their bright color.
- Use Fresh Pecorino: Shave the Pecorino Romano just before serving for the best texture and flavor. Pre-shredded cheese can be too dry.
- Serve Immediately: This dish tastes best hot or warm. Prepare all ingredients ahead of time so you can assemble and serve it right after cooking.
- Choose Good Olive Oil: Use a high-quality olive oil for drizzling—it makes a big difference in enhancing the flavor of the beans and cheese.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Flat Beans with Pecorino cool to room temperature. Transfer them to an airtight container and refrigerate for up to 2 days.
- Reheat: Heat a non-stick skillet over medium heat, add the beans with a splash of water or olive oil, and sauté gently for 2-3 minutes until warmed through.
Nutrition Facts
- Calories:180 kcal
- Total Fat: 10 g
- Saturated Fat6 g
- Cholesterol:25 mg
- Sodium:480 mg
- Potassium: 300 mg
- Total Carbohydrate:10 g
- Dietary Fiber: 4 g
- Sugars: 2 g
- Protein: 10 g
Check out More Recipes:
Ina Garten Flat Beans With Pecorino
Description
This easy and delicious Flat Beans with Pecorino recipe, inspired by Ina Garten, is a quick and flavorful side dish that’s perfect for any meal. With tender beans, a drizzle of olive oil, and the savory kick of Pecorino cheese, it’s simple to make with pantry staples and delivers warm, comforting flavors every time!
Ingredients
Instructions
- Prepare the beans: Bring a large pot of water to a boil, add a tablespoon of salt, and cook the trimmed flat beans for 3 minutes or until just tender.
- Drain and plate: Drain the beans immediately and arrange them on a serving platter.
- Season the beans: Drizzle the beans with olive oil, sprinkle with sea salt and freshly ground black pepper, and toss gently to combine.
- Finish with cheese: Add the shaved Pecorino Romano on top and serve the dish hot or warm
Notes
- Trim the Beans Evenly: Make sure to trim both ends of the flat beans so they cook evenly and look neat on the plate.
- Don’t Overcook the Beans: Boil the beans for exactly 3 minutes to keep them tender but still crisp. Overcooking will make them mushy and lose their bright color.
- Use Fresh Pecorino: Shave the Pecorino Romano just before serving for the best texture and flavor. Pre-shredded cheese can be too dry.
- Serve Immediately: This dish tastes best hot or warm. Prepare all ingredients ahead of time so you can assemble and serve it right after cooking.
- Choose Good Olive Oil: Use a high-quality olive oil for drizzling—it makes a big difference in enhancing the flavor of the beans and cheese.
Ina Garten Flat Beans With Pecorino