Active Time
25 MIN
Total Time
50 MIN
Yield
Serves : 8 to 10
© Alexandra Rowley

How to Make It

Step 1    

Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish. In a large pot of boiling salted water, blanch the green beans until crisp-tender, about 4 minutes. Drain and cool under running water. Pat dry and thinly slice on the diagonal. Pat dry again.

Step 2    

In a medium saucepan, melt the 4 tablespoons of butter. Add the flour and whisk over moderate heat until lightly browned, about 4 minutes. Gradually whisk in the milk and garlic and bring to a boil. Reduce the heat to moderately low and simmer, whisking constantly, until thick, about 5 minutes. Remove from the heat and stir in the goat cheese. Season the sauce with salt, pepper and 1/4 teaspoon of the pimentón.

Step 3    

In a large bowl, toss the green beans with the sauce. Spread the mixture into the prepared casserole and sprinkle the almonds and the remaining 1/4 teaspoon of pimentón over the top. Bake for 20 to 25 minutes, until bubbling and the almonds are lightly browned. Let the casserole stand for 10 minutes before serving.

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Aggregate Rating value: 5

Review Count: 1232

Worst Rating: 0

Best Rating: 5

Author Name: jayess99

Review Body: this sounds good, but I have a problem with recipes that ask for things like "fresh" goat cheese. My goat died. What am I supposed to do? Couldn't you just say goat cheese? This gets a little pretentious sometimes.

Review Rating:

Date Published: 2017-04-25