Sunday, July 13, 2014
Green Beans - Two Ways
Parmesan Green Beans
1 pound green beans, washed & trimmed
1 tbsp lemon juice
1 1/2 tbsp olive oil
1 1/2 tsp garlic powder, or 2 minced cloves
salt and pepper to taste
Drop green beans into rapidly boiling water for about 5 minutes, just to soften slightly.
Mix all ingredients except the Parmesan cheese in a cast iron skillet. Let set for 10 minutes
Cook on high heat until heated thoroughly, about 10 to 15 minutes. You want them to still be crisp, yet tender.
Remove beans from heat, sprinkle with Parmesan cheese.
Green Beans and Sun Dried Tomatoes
1 1/2 # green beans, washed trimmed
1/4 c. sun dried tomatoes
2 T oil
1/4 cup minced red onion
1 t dried basil
1/2 t salt
1/2 t pepper
Place tomatoes in small bow. Pour boiling water to cover and let stand a few minutes. Drain, blot dry. Slit into 1/4" strips.
Cook green beans in 2 qts boiling water until barely tender, about 4 minutes. Drain in colander and rinse under cold water. Blot dry and cut diagonally into 2" lengths.
In a 12" skillet, heat oil over low heat. Add onions and cook stirring frequently until barely softened, about 5 minutes.
Add beans & tomatoes, continue cooking, stirring constantly until beans are heated through abut 5 minutes.
Stir in basil. Season with salt & pepper. Can be served at room temperature.