I am so glad that I put that 6 foot fence around my garden to keep all the 4 legged creatures out.
I am starting to reap the benefits of all my work this spring.
I had fresh green beans for supper last evening and more this evening. I could eat beans three times a day and nothing else, especially when they are right out of the garden.
I found this recipe in the latest Pensy's catalog.
Ingredients:
- 1 cup cherry tomatoes, halved
- 1 cup yellow plum tomatoes, chopped-I did not have so did not use
- 1/4 cup onions chopped
- 8 cloves garlic, minced. I love garlic but I felt this was a bit too much and cut back to 5
- 1 Tablespoons olive oil
- 2 teaspoons sugar-I used 1 teaspoon Agave Nectar
- 1-2 teaspoons salt- I used none
- 1/4 cup butter-I used Earth Balance
- 1/4-1 teaspoon Forward-a spice from Pensy's without salt
- 2 lbs green beans, trimmed and cooked 1 minute in boiling water. Rinse and cool
- 2 Tablespoons fresh chives or fresh green onions
- Fresh ground pepper
Directions:
- Roast the tomatoes at 425 degrees.
- In a zip-lock plastic bag combine tomatoes, garlic, olive oil and stevia. and onions. Shake to mix.
- Pour on parchment lined pan and bake for 30 minutes.
- Meanwhile, melt the Earth Balance in a pan. Add beans, Forward seasoning and pepper.
- Heat through, stirring often.
- Add tomato mixture and pepper.
- Season to taste.
- Serve with chopped chives on top-optional
Enjoy!!!
Eat your beans-they are so good for you.
2 comments:
Now you just know I will be using this recipe when we get all those green beens picked. . .my lips are watering just looking at your pix.
So I don't know how to spell beans!! Fingers way too fast on the keyboard. . .
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