My son Tommy was gifted with almost 20 pounds of fresh green beans straight off the truck from Georgia. Tommy is a home school student who volunteers at a food pantry warehouse. He knows that the family is trying to eat more vegetables. When he helps, he helps BIG. I am so proud of him.
vegetables today. I started with having my husband hose them down!!! They were too dirty and wet to take inside, so Tom set me up on the front porch. I felt very rural snapping green beans outside. Cleaning vegetables on the front porch is pretty out of the ordinary for our neighborhood. Finally one brave neighbor helped me out before my fingers fell off. She took home a few pounds of dirty green beans!!
After 2 hours of cleaning, cutting and prepping, PLUS 2 hours of cooking and bagging for the freezer, I now understand why farm moms ate a whole lot less than we do today. They had to stretch their time and resources. I spent most of my time while snapping those beans, thinking about how our great grandmothers prepared their food. Here’s my first revelation. If I had to catch, butcher, de-feather, clean and fry a chicken, I would be very content eating one leg. The idea of having to do all of that work to a second chicken for an extra helping of food, is motivation enough to east less!!
These are the two green bean dishes I served with tonight’s dinner.
Roasted Green Beans with Slivered Almonds
Toss the roasted green beans with slivered almonds
Clean green beans. Trim off ends and loose strings. Slice in smaller pieces. Put olive oil and kosher salt in a glass baking pan. Add the cleaned wet green beans to the roasting pan. Toss to coat the beans with the olive oil and kosher salt mixture.
Roast in the oven at 350 degrees for 10 minutes. Pull the green beans out of the oven. Add 1-1/2 ounces of water. Stir and flip the green beans in the pan to keep all of them moist.
Return the pan to the oven for 10 more minutes. Remove from the oven.
Cherry Tomato, Green Bean and Parsley Salad with Garlic Balsamic
1 Pint of Cherry Tomatoes, sliced in half
1 cup of Roasted Green Beans, chilled
8 sprigs of Fresh Parsley chopped
1 tbsp. Minced Garlic
1 tbsp. Balsamic Vinegar
2 tbsp. Water
Cracked Black pepper to taste
Toss lightly. Chill for 1 hour before serving.
This is one of my favorites.
Tip: You can switch the parsley with other fresh herbs like cilantro, rosemary or basil.