I Heart Green Beans (a recipe)
I even heart green beans from a can, ( a recipe I will share with you in the deep heart of winter when there aren’t any lovely fresh ones flying or sailing in).
Recipe backstory: last Friday night, in an attempt to circumvent the traditional “where should we eat?” debate that surely follows a few beers out, I decided we should just head back to my house, which I would feverishly clean by sweeping up drywall dust and moving paintbrushes. I grated carrots and tossed them with sesame ginger dressing, made a quick curried lentil salad and threw chicken in a marinade. Prep time: about an hour, would have been less but pantry cabinet is currently behind a 12 drawer tool chest.
I have been accused of being prescient, but was shocked to find all of downtown Savannah under emergency lockdown after a transformer explosion/fire. No power, no bars open, nowhere to go, but back to my house (without the aforementioned beers).
My friend had brought some green beans to have with our dinner, we topped and tailed them over a glass of wine while the grill heated up and a pot of salted water came to boil. I dropped the green beans in the water for about 3 minutes, rinsed them under cool water. I let them cool for a few minutes, tossed with balsamic viniagrette, toasted pecans and bleu cheese.
Yes, i know this is like the recipe I gave you last week, the toasted nuts and sharp cheese combo. It doesn’t just work on salads, it works on everything.
Now, go forth with toasted nuts and sharpened cheese and make a large flavor!
