Green Bean Flan with Béchamel Sauce Recipe - Sweet and Sour
Green bean pie is easy to make and can be the ideal recipe for a picnic or lunch at the office.
Ingredients · Servings 4
- 500 g fresh green beans
- 3 Eggs
- 80 g grated Parmesan cheese
- 40 g Type 00 flour
- 70 g Butter
- Breadcrumbs to taste
- 500 ml Latte
- ½ teaspoon nutmeg
- q.b Sale
- q.b Pepe
Method · 1 h
- Wash and trim the green beans. Cook them in plenty of salted water for about 15 minutes or in a pressure cooker for 5 minutes.
- Prepare the béchamel sauce by melting 50g of butter in a saucepan. Add the flour and whisk. Pour in the milk and continue whisking until the mixture thickens and becomes creamy.
- Season with salt and pepper, add the nutmeg and the eggs one at a time.
- Cut the green beans into small pieces.
- Add the green beans to the béchamel sauce and mix.
- Pour the mixture into a buttered pan sprinkled with breadcrumbs.
- Bake at 180°C for about 25 minutes, or until golden brown. Serve your green bean pie hot, warm, or cold.
- How many calories do green beans contain? Boiled green beans provide about 35 calories per 100g. Pay attention to the seasoning: if you use them for a salad, balance the amount of oil. If you use them for a pasta salad, be sure not to use too much mayonnaise if you want a lighter dish.
- If you love green beans, try them in other delicious recipes: Green beans pizzaiola style, vegan side dish Green beans Apulian style: Puglia at the table Green beans with eggs, vegetarian cuisine Green beans with tomato: very easy Green beans stewed with potatoes, light side dish Green beans in oil: summer preserves
Green bean pie can be a side dish or a delicately flavored vegetarian main course. Easy to prepare, it's ideal for the whole family and is also perfect for a picnic or office lunch. Choose fresh green beans so they stay crispy even after cooking. Béchamel sauce, parmesan, and eggs are the ingredients needed for the creamy filling, and if you want to enrich it, you can add taleggio or gorgonzola, speck, or smoked pancetta. Once baked, it can be stored in the freezer for about 6 months.
