Bean stew with goat cheese

Ingredients for 4 servings:

• 2 corn cobs
• 1 handful of beans (large handful), cleaned
• 2 tbsp olive oil
• ½ tbsp thyme, crushed
• 1 tbsp chives, cut into rolls
• black pepper, freshly ground
• 60 g goat’s cheese, soft, rindless, cut into hazelnut-sized pieces
• Sea salt, coarse

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring a large pot of salted water to a boil. Add the corn and cook for 2 minutes. Remove from the water and let cool. Bring the water back to a boil and add the beans. Cook for about 4 minutes, until tender but still crunchy (they will cook more later). Drain the beans and place them in a bowl of iced water to stop the cooking process. Place them on a tea towel and pat dry. Then cut them into pieces. Remove the corn kernels from the cob and score the cob lengthwise with a knife to extract as much juice as possible. Add the olive oil to a pan and heat over medium heat. Add the corn kernels and beans and stir to coat them in the oil. When heated through, sprinkle with thyme and chives and season with salt. Stir until fragrant. When the flavor is just right, remove from the heat and season with pepper. Stir. Transfer to a flat platter and serve sprinkled with the shredded goat cheese.