I was not expecting green beans in our CSA box this week. (We were supposed to get cucumbers.) It was a pleasant surprise. I would have ordered them instead if that had been an option! Fresh green beans always remind me of helping my Mom and Grandma in the garden when I was growing up in Wisconsin.
I’ve done a similar recipe on the grill in the past, but there is something earthy about roasting vegetables that just can’t be accomplished any other way.
Thanksgiving was a whole week ago, and I am finally sharing the recipe for green beans I used. Green beans are a traditional Thanksgiving dish, but often are drenched in canned soup and onions. You lose the flavor of the beans! Last year, I made a similar recipe on the grill, but, since I scaled down the number of dishes I made this year, cooking the beans on the stove top was possible.
1 pound fresh green beans, trimmed and cut in 1 inch pieces
3 tablespoons olive oil
1 teaspoons dried rosemary
4 ounces baby portobello mushrooms, cut in ¼ inch slices
¼ cup chopped onion
Steam green beans until tender crisp, about 5 minutes.
In a large skillet, heat olive oil over medium heat. Add rosemary, then mushrooms and onion. Saute until onion is translucent, about 7 minutes. Add steamed beans, cook a few minutes longer, stirring frequently.
My husband and I had a very quiet Thanksgiving. I cooked a 17 pound turkey, so we have lots of leftovers. (I already have the dark meat cubed and frozen, since neither of us eats it except in casseroles.) I really limited the side dishes this year-just dressing, cranberry sauce and a green bean dish using the beans from our box. (I’ll post that recipe next week.) Last night, I used the leftovers to make a casserole. Casseroles are a great way to use up bits and pieces! The advantage of making a casserole was that the leftovers stayed really moist. I used my leftover green beans for this casserole, but you could probably use other vegetables instead.
I love fresh green beans. I remember my Mom growing green beans in our garden when I was young. (I also have less fond memories of weeding those beans!) I was planning to serve the beans from our latest box with some Oriental spiced grilled pork chops, so I decided to make them spicy. I found this recipe for Sweet and Spicy Green Beans from allrecipes.com. I decided to use some of the green chile from our box instead of the garlic chili sauce. The results were spicy good! If you are not a big spicy food eater, you might want to cut back on the chile.