Pod the beans and cut the cheese into 1 cm/½ in dice. Put the beans into a bowl and season with salt and pepper. Add the oil and toss until every bean has a thin coating. Add more oil if it is too dry, but do not swamp the dish with too much. Scatter over the cheese and serve at once.
If the beans are older and have a skin, parboil in lots of boiling salted water for 1-2 minutes, refresh briefly in cold water and peel before proceeding as above.
© 1995 Alastair Little. All rights reserved.