Creamy Boursin Green Beans | Easy Side Dish
Fresh green beans are cooked until crisp-tender and tossed in a rich, creamy garlic and herb Boursin cheese sauce. Ready in about 25 minutes, these creamy Boursin green beans make an easy side dish for weeknight dinners, Thanksgiving, Christmas, or Easter.
- Prep Time: 10 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 25 minutes
- Yield: 6 SERVINGS 1x
- Category: Side Dish
- Method: STOVETOP
- Cuisine: American, Holiday Recipes
Ingredients
Scale
- 1½ pounds fresh green beans, washed and trimmed
- 2 tablespoons butter
- 1 medium shallot, finely minced
- 2 garlic cloves, minced
- ⅓ cup heavy cream
- ⅓ cup chicken broth or vegetable broth
- 1 package (5.2 ounces) Garlic and Fine Herbs Boursin cheese
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon freshly ground black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Bring a large pot of generously salted water to a boil. While the water heats, fill a large bowl with ice and cold water.
- Add the trimmed green beans to the boiling water. Cook for 4 to 5 minutes, or until they are bright green and crisp-tender.
- Drain the green beans and immediately transfer them to the ice water. Let them cool for 2 to 3 minutes, then drain thoroughly and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced shallot and cook for 2 to 3 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour the heavy cream and broth into the skillet. Reduce the heat to medium-low and add the Boursin cheese.
- Stir until the Boursin has completely melted and the sauce is smooth. Add the Parmesan cheese and black pepper. Continue stirring for 1 to 2 minutes, or until the sauce begins to thicken.
- Add the drained green beans to the skillet. Gently toss until the beans are evenly coated in the creamy Boursin sauce.
- Cook for another 2 to 3 minutes, or until the green beans are warmed through and the sauce clings to them.
- Taste before adding salt because the Boursin and Parmesan are already salty. Garnish with chopped parsley and additional black pepper. Serve warm.
Notes
- Do not overcook the green beans. They should remain bright green with a slight snap.
- Drain the blanched green beans thoroughly so excess water does not thin the sauce.
- Keep the heat at medium-low after adding the cheese. High heat may cause a creamy sauce to separate.
- The sauce will continue to thicken as it cools.
- If the sauce becomes too thick, stir in additional broth or cream one tablespoon at a time.
- Vegetable broth may be used to keep the recipe vegetarian.
- Garlic and Fine Herbs Boursin provides the classic flavor, but Shallot and Chive Boursin can also be used.
- Add cooked bacon, toasted almonds, sautéed mushrooms, or crispy fried onions for a different variation.
Make Ahead Instructions
Blanch the green beans up to one day in advance. Drain and dry them thoroughly, then refrigerate them in an airtight container. Prepare the Boursin sauce just before serving and add the chilled green beans. Cook for an extra 1 to 2 minutes until heated through.
Find it online: https://www.firsthomelovelife.com/creamy-boursin-green-beans/