You are here: Home » Recipes » Green Beans with Parmigiano Reggiano Green Beans with Parmigiano Reggiano Kitchen Tested Yield 4 servings Prep 5 mins Cook 18 mins A last-minute sprinkle of Parmigiano Reggiano, the glorious cheese from northern Italy, adds terrific flavor to a sauté of beans. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Use a large skillet so that the beans have plenty of room. Ingredients 1 tablespoon extra-virgin olive oil1 pound green beans, trimmed and left whole or cut diagonally in half (about 4 cups)1/4 cup grated Parmigiano Reggiano1/2 teaspoon coarse salt1/8 teaspoon freshly ground black pepper Instructions Heat oil in a large nonstick skillet over medium-high heat. Add beans, cover and cook until tender, about 15 minutes. Stir occasionally and lower heat if beans are browning too quickly. Sprinkle with Parmigiano-Reggiano, salt and pepper and cook, stirring gently, until cheese is browned, about 3 minutes. Recipe by Jean Kressy.