Creamy Fondue Beans
Ingredients
- 12 oz. Gruyère, coarsely grated
- 2 tsp. cornstarch
- 1 Tbsp. unsalted butter
- 5 garlic cloves, finely chopped
- 1 cup dry white wine
- 1 Tbsp. Dijon mustard
- 1 dash (generous) Worcestershire sauce
- Pinch of freshly grated nutmeg
- Freshly ground pepper
- 2 15.5-oz. cans cannellini (white kidney) beans, rinsed
- Toast and sliced cornichons (for serving)
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