Yellow Bean “Mac” & Cheese

By May 11, 2015

This dish looks and tastes for all the world like a piping hot cheesy pasta dish-- but there are no noodles to be found. Make some veggie converts with this delicious vegetarian dinner or side dish.

 2 cups / 1 pint yellow beans (if frozen, thawed and drained). Green beans also work great.
 2 tbsp butter
 2 tbsp flour
 1.25 cups milk, stock or cream (or a combination)
 2 tsp Worcestershire sauce or Bragg's amino acids for vegetarian prep
 1 tsp salt (use more or less depending on saltiness of your cheese)
 0.25 tsp freshly cracked pepper
 2 eggs
 0.50 red onion or 1 full shallot, chopped small
 0.25 tsp cayenne pepper or Harissa (more or less to your spicy preferences)
 0.25 tsp nutmeg
 0.50 bunch washed and torn greens-- Spinach, Chard or Kale would be great
 3.5 cups grated cheese: try a mix of any of the following: Gruyere (Wabash Canal), Parmesan (Flat Rock), Pecorino, Emmental, or Raclette.
1

Turn your oven to 375.

2

If you're using kale, steam it to soften. If your beans are fresh not frozen, optional to steam them too until softened (8-10 minutes).

3

Make a roux-- in a small sauce pan, melt your butter, and then whisk in the flour to make a paste. Cook for a minute or two until the smell of flour has disappeared. In a separate pot, warm up your milk/stock/cream-- it just needs to be warmed, not boiling, so keep an eye on it. When it's warmed up, whisk it into your flour/butter mixture over low heat. Keep whisking to thicken. Add in a few dashes of Worcestershire sauce, salt and pepper.

4

Turn off the heat on the roux, and mix in the eggs and the red onions, nutmeg, and the cayenne or Harissa.

5

Gently begin to mix in the cheese (save about 1/2 cup for the top), the greens and the beans all together into the pot with the roux.

6

Transfer everything to a greased baking dish, and top with the reserved cheese. Bake until a golden crust has developed, about 30-40 minutes.

Ingredients

 2 cups / 1 pint yellow beans (if frozen, thawed and drained). Green beans also work great.
 2 tbsp butter
 2 tbsp flour
 1.25 cups milk, stock or cream (or a combination)
 2 tsp Worcestershire sauce or Bragg's amino acids for vegetarian prep
 1 tsp salt (use more or less depending on saltiness of your cheese)
 0.25 tsp freshly cracked pepper
 2 eggs
 0.50 red onion or 1 full shallot, chopped small
 0.25 tsp cayenne pepper or Harissa (more or less to your spicy preferences)
 0.25 tsp nutmeg
 0.50 bunch washed and torn greens-- Spinach, Chard or Kale would be great
 3.5 cups grated cheese: try a mix of any of the following: Gruyere (Wabash Canal), Parmesan (Flat Rock), Pecorino, Emmental, or Raclette.

Directions

1

Turn your oven to 375.

2

If you're using kale, steam it to soften. If your beans are fresh not frozen, optional to steam them too until softened (8-10 minutes).

3

Make a roux-- in a small sauce pan, melt your butter, and then whisk in the flour to make a paste. Cook for a minute or two until the smell of flour has disappeared. In a separate pot, warm up your milk/stock/cream-- it just needs to be warmed, not boiling, so keep an eye on it. When it's warmed up, whisk it into your flour/butter mixture over low heat. Keep whisking to thicken. Add in a few dashes of Worcestershire sauce, salt and pepper.

4

Turn off the heat on the roux, and mix in the eggs and the red onions, nutmeg, and the cayenne or Harissa.

5

Gently begin to mix in the cheese (save about 1/2 cup for the top), the greens and the beans all together into the pot with the roux.

6

Transfer everything to a greased baking dish, and top with the reserved cheese. Bake until a golden crust has developed, about 30-40 minutes.

Yellow Bean “Mac” & Cheese

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