how to make green beans.
For this recipe, I wanted green beans that were bright green and would make a meal.
So I looked for ways to make green beans, a task that not many cookbooks address.
So, for me, making green beans came down to two simple steps:
1) cook the beans and greens with beans only and
2) use green beans .
Easy, right? Yes, so easy, that I’ve made it three times and each time, I’ve made green beans.
To make green beans green, cook the beans and greens with a touch of vinegar or lemon juice.
Taste, and then add more or less vinegar or lemon juice, depending on how green they are.
(Depending on how green beans and beans are, I’ve probably used half the amount of green beans per half cup of green beans; you can even add the beans in the cooking liquid when making the green beans.)
And while making green beans is a simple step,
What I am making green is a meal, and the process is one I enjoy.
So what am I making green? I’m making green beans.
Green beans are amazingly easy to make.
First, rip your beans. Leave about half of them green.
When all the beans are dry, place them in a colander and swish them around for about 15 minutes to dry them.
Then place them in a glass bowl, add some salt and cover with a lid.
Green beans will last about a week.
Yield: 2 servings
Time: 20 minutes
2 cups cooked dry beans
½ cup organic unsalted canned green lentils
¼ cup green onions, chopped
1 teaspoon mustard
2 tablespoons finely chopped green chiles
2 teaspoons fresh garlic
1 teaspoon fresh ginger
2 teaspoons apple cider vinegar
half teaspoon salt
½ teaspoon dried mustard powder
½ cup organic salted butter, melted
Combine green lentils and beans in a bowl and combine.
Mix in green onions, mustard, green chiles, garlic, vinegar and salt.
Heat butter in a pan over medium heat.
Whisk in green bean mixture and pour mixture over vegetables in pan.
Cook for about 5 minutes on low heat.
Turn off heat.
Slowly whisk in melted butter.
Sprinkle with salt.
Serve warm or at room temperature.