Beans, Green Beans

One of the first recipes I altered to make my own is this delish side dish. Growing up, I loved when my mom would saute onions with green beans in a pool of butter. I guess it makes sense – there aren’t many foods that are not improved by adding butter. Just ask Paula Deen. As my palate evolved and confidence in the kitchen increased, like my age, I found myself experimenting more and more. The first recipes to suffer my creativity were old family favorites, inspiration usually striking while shopping at the grocery store. A few years back as I wandered the aisles at my local Cub Foods, fresh green beans caught my attention and I instantly knew I wanted to recreate my mom’s sauteed beans and onions. Never content to leave well enough alone, I thought I could add some other ingredients to elevate the flavors of this simple side. But what? Perhaps I was in a Chinese Buffet state of mind because I saw some garlic bulbs and an idea formed. If I sauteed some garlic in a mixture of butter and extra virgin olive oil before adding the green beans and onions, I bet that would end up quite tasty. OOH! And some soy sauce. And a sprinkling of red pepper flakes. I think I began understanding umami before the term entered our collective consciousness. As I pieced together this creation, a promising aroma filled the house. The resulting side dish proved dang tasty, if I do say so myself. So much so, in fact, that when I hosted my first Thanksgiving dinner for the family, I served these amped up green beans instead of our traditional canned fare. The bonus, at least for me, was that the family liked them – they really liked them – thus earning the remixed recipe a regular rotation as a side dish. (They pair great with marinated pork chops/loin!)

Beans, Green Beans

  • 4 cups fresh green beans, washed and ends removed (frozen French style green beans work, too, especially when fresh beans are not in season)
  • 1 onion (your favorite variety), julienned to your desired thickness
  • 1-2 cloves of garlic, minced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon soy sauce
  • Salt and fresh cracked pepper to taste

In a large skillet, heat the extra virgin olive oil and butter over medium heat until the butter has melted. Add the minced garlic and cook for a couple minutes, allowing the flavor of the garlic to infuse the butter/oil. Add the red pepper flakes and soy sauce then stir to combine. After one minute, add the green beans and cook them almost to your desired level of doneness, stirring occasionally…I like my green beans with a little crunch. When using frozen beans, I thaw them first and allow them to drain in order to rid them of excess water. Once the green beans are just about done, toss in the julienned onions and cook for another two to five minutes, until the onions have softened but maintain their lovely crunch and zingy bite. Serve and enjoy!

CJC

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One thought on “Beans, Green Beans

  1. Sounds delicious! Can’t wait to try it! My favorite green bean dish I make, has green beans, red peppers, sauteed onions, and bacon. YUM!

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