Confetti Beans
Submitted by wrenski
Three-bean side dish with green beans, kidney beans, and lima beans tossed in melted cheese, mustard, and Worcestershire. Colorful, cheesy, and ready in minutes.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThree beans, one pan, and a blanket of melted cheese. That’s all it takes to turn a simple side into the most colorful thing on the table.
Green beans, red kidney beans, and pale lima beans bring the confetti-like color, while cubes of soft cheese melt through the mix, coating everything in a savory, gooey sauce.
A hit of Worcestershire and dry mustard add just enough zing to keep things interesting.
This comes together so quickly you’ll wonder why you ever bothered with plain steamed vegetables.
Pro Tips
- Use a soft, full-fat cheese that melts easily. Velveeta works, but a mild cheddar or Monterey Jack cubed small will melt nicely too.
- Drain all the beans well before combining. Excess liquid will dilute the cheese sauce.
- Stir gently over low heat. You want the cheese to melt smoothly, not seize up or stick to the pan.
- Serve immediately. The cheese sauce sets up as it cools, so this is best straight from the stove.
Ingredients
Directions
Cook the green beans according to the packet instructions and drain them.
Heat the kidney and butter beans together, then drain them.
Mix all the hot beans together in a saucepan, add the Worcestershire sauce, pepper, mustard and cheese.
Heat gently, stirring occasionally until the cheese melts and serve immediately.
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