In late summer, with the hum of the cicadas so constant that we forget it is there, green beans droop heavy on vines. Every year I forget just how abundantly these beans yield, and admittedly plant far too many. When harvest time comes it is not uncommon for me to harvest over half a bushel in one day.

Needless to say, green beans are abundant in the summertime, abundant to the point that home gardeners, CSA subscribers, or farmer’s market shoppers often have more than we know how to use.

When we developed our Cheesy Spicy Green Bean recipe, it was with this abundance in mind, and so the primary ingredient in this recipe is green beans. But even those who don’t approach vegetables with the same enthusiasm that I do ( how is that possible?) will still enjoy this recipe thanks to the melted Vermont cheddar cheese, garlic, maple sugar and pepper flakes. After all, how can you say no to something that includes cheese, garlic AND maple!?

I often find myself making this Cheesy Spicy Green Bean recipe when I am looking for a quick and easy side dish. This recipe is really as simple as throwing a half dozen ingredients together in a cast iron skillet and then baking for 20 minutes – in other words, this dish is great for a weeknight, or to contribute to a potluck dinner!

This Cheesy Spicy Green Bean recipe features a number of Vermont ingredients including green beans (obviously) but also cheddar cheese, garlic, butter and maple sugar. These are all ingredients that can be found a local food co-op or farmers market, so it is easy to shop for this recipe. Although I will go out on a limb and say it’s made even easier because these are mostly ingredients that you may already have on hand.

Cheesy Spicy Green Beans 

Ingredients

• 1 ½ pounds green beans 
• 1 cup grated cheddar cheese 
• 3 cloves garlic, minced
• 3 tablespoons butter 
• 1 teaspoon chili flakes or chopped dried chili
• 2 teaspoons dried thyme 
• 1 teaspoon salt 
• 1 tablespoon maple sugar

Instructions 

1. First prepare the green beans by snapping off the stem ends. Grate the cheddar cheese and mince the garlic. 
2. Preheat the oven to 400°F. 
3. Melt the butter in an 8 inch cast iron skillet or other oven proof frying pan over medium heat.
4. Once melted add in the garlic and sauté for 1-2 minutes. 
5. Add in the chili flakes, dried thyme, salt and maple sugar and sauté and additional minutes. 
6. Add in the green beans and stir until coated with the butter garlic and herbs. 
7. Sprinkle cheddar cheese over the top and place the whole skillet into the preheated oven. 
8. Bake for 20 minutes until the cheese is melty and bubbly and the green beans are soft. 

Like what you see here? There’s a whole lot more in The Vermont Farm to Table Cookbook!