1/2 cup minced fresh sage (you may substitute fresh rosemary, but not dried sage)
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Cook beans according to basic instructions.
When the beans are done, drain them and put them in a mixing bowl. Add the remaining ingredients and stir well so that the cheese melts in and the sage is well-dispersed. Season well with salt and pepper. Serve warm.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of David Rosengarten, The Dean & DeLuca Cookbook, Random House, 1996