Picón Bejes-Tresviso and Green Bean Casserole Recipe

Ingredients with Measurements:
- 1 lb. fresh green beans, trimmed and cut into bite-sized pieces
- 1 tbsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Picón Bejes-Tresviso cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste

Special equipment needed:
- Casserole dish
- Saucepan
- Mixing bowl

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, blanch the green beans in boiling water for 3-4 minutes until they are tender but still crisp. Drain and set aside.
3. In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent.
4. Add the heavy cream to the pan and stir until it is heated through.
5. Add the grated Picón Bejes-Tresviso cheese to the pan and stir until it is melted and well combined with the cream.
6. Add the blanched green beans to the pan and stir until they are coated with the cheese sauce.
7. Transfer the green bean mixture to a casserole dish.
8. In a mixing bowl, combine the breadcrumbs with a pinch of salt and pepper. Sprinkle the breadcrumb mixture over the top of the green bean mixture.
9. Bake the casserole in the preheated oven for 20-25 minutes until the top is golden brown and the cheese sauce is bubbly.
10. Remove from the oven and let it cool for a few minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 20g
Protein: 12g

Substitutions for ingredients:
- Picón Bejes-Tresviso cheese can be substituted with any other blue cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.

Variations:
- Add sliced mushrooms to the green bean mixture for an extra flavor.
- Top the casserole with fried onions for a crunchy texture.
- Use different types of cheese, such as cheddar or Gruyere, for a different flavor.

Tips and tricks:
- Make sure to blanch the green beans before adding them to the cheese sauce to ensure they are cooked through.
- Use a good quality cheese for the best flavor.
- Let the casserole cool for a few minutes before serving to allow the cheese sauce to set.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes until heated through.

Presentation ideas:
Serve the casserole in a large serving dish with a sprinkle of fresh herbs on top.

Garnishes:
Garnish with chopped fresh parsley or chives.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.

Suggested side dishes:
Serve with roasted potatoes or a side salad.

Troubleshooting advice:
If the cheese sauce is too thick, add a splash of milk to thin it out.

Food safety advice:
Make sure to cook the green beans and cheese sauce to the appropriate temperature to ensure they are safe to eat.

Food history:
Picón Bejes-Tresviso is a blue cheese from the Cantabria region of Spain.

Flavor profiles:
The Picón Bejes-Tresviso cheese adds a tangy and pungent flavor to the creamy green bean casserole.

Serving suggestions:
Serve as a side dish for a holiday meal or as a main dish for a vegetarian dinner.

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Taste: Savory, Creamy, Cheesy, Nutty, Oniony