If using fresh beans, bring a pan of salted water to the boil, add the beans and cook for 2-3 minutes until just tender. Drain and rinse in cold water. When cool enough to handle slip the inner bean from its greyish skins and discard the pod. If using frozen, there is no need to cook just slip off the skins.
Roughly mash the cheese and season with some black pepper and a little freshly ground nutmeg. Stir in the remaining ingredients and serve with crackers or crudité.