Crunchy on the top and gooey n cheesy beans on the bottom, with a kick of spice. This is a great meal with some soup for a cool spring day.
I am really not a huge fan of beans, neither is anyone in the Jois household. I have never really been excited to see fresh tender string of beans and dreamed of all the possibilities. I hardly know what to do with it, baring the three or four recipes I am aware of . I must have bought five pounds of tender fresh beans, I don’t know what I was thinking and admit I got carried away. Green beans may not be a favorite but baked meals are. What happens when you pair a favorite with a not so favorite ? You got that : I loved it. I must confess, I ate up most of it without leaving much for teen or hubs. There reaction was neutral, but I really loved this (I said that already). For one it’s easy and you have most the ingredients at home.
In other news, I have been getting my yard ready for summer - I was surprised to see the garden center full of people and everyone buying by the truck load. I think it’s a bit early as I plant the weekend of Mother’s day for the fear of frost killing the saplings. Does it mean we are going to be having an early summer (screams with joy). The cherry blossoms are going to bloom any day and that’s early as the last two years we have had cherry blossoms bloom in May. Yes, I do document this kind of thing.
I was supposed to post this recipe on Thursday, had a couple of photography assignments that took more time than I thought and a bunch of things at home. Editing 50 plus images from 200 images is quite a task (at least for me). Finally, it’s all done and I am looking forward to a relaxing Sunday. The next couple of months, I don’t have much going on and I want to work on some personal projects, will keep you guys posted.
1 pound green tender bean, cleaned and halved
2 tbsp butter
1 nbsp all purpose flour
1/2 - 3/4 cup parmesan cheese (good aged cheese)
3/4 cup milk
2 tbsp water
1 tbsp sriracha sauce
1 tbsp red chili flakes
1 tsp crushed yellow mustard
Sauté the beans in 1 tbsp butter. Add salt and boac pepper - transfer to baking dish and keep aside.
In a pan melt 1 tbsp butter, add 1 tbsp all purpose and roast on LOW flame, continuously string with a whisk till golden (make light brown, if you want intense flavor, else a mild golden hue). Add milk and whisk, add sriracha sauce. Do not let it thicken to a paste, it should be pouring consistency. To stop it to further thickening add 2 tbsp of cool water. It’s almost made like a roux, but not as thick and pasty.
Pour this over the beans, evenly.
Now add panko bread crumbs. Followed by the cheese. Add some red chili flakes and bake for 25 minutes at 350F.
Serve hot, garnish with chili flakes.