![]() ![]() Whip up some mashed potatoes or mashed cauliflower and you’ve got a complete meal! Of course, you could always wrap these Dill Pickled Wax Beans up with a fabric skirt and tie some jute around the lid like I did. Now that the beans are warmed, they can easily be a great side dish to some roast chicken or roast beef. Grill, arranging the beans across the slats, or roast on a baking sheet, turning every 5 minutes, for about 15 minutes, or until tender and lightly browned. It’s a delicious combination for summer By Elise Bauer Updated ApAdd a Comment Cambrea Bakes Every weekend during the summer, if we are lucky, there will be a good supply of wax beans at the farmers market. Liven up the wax beans with fresh mint-infused olive oil. Cook in the preheated 200C oven for about 25 minutes, until golden crispy and tender. Here’s a simple recipe made with wax beans, or yellow green beans. Ingredients 2 pounds yellow wax beans, trimmed 3 tablespoons extra-virgin olive oil 4 ounces thickly sliced bacon, cut into lardons (1 cup) 2 tablespoons sherry vinegar 10 ounces cherry tomatoes, halved 1 small shallot, very finely chopped 2 garlic cloves, very finely chopped 1/3 cup chopped basil. Mix well with your hands and spread evenly on the baking sheet. They won’t be scalding hot, but they will be perfectly warmed. Place them on the baking sheet and cover with olive oil, salt, oregano, pressed garlic and breadcrumbs. Once your oven reaches 350, the beans are heated through. Turn on the heat (do not pre-heat your oven!) to 350 degrees. Place a few on a parchment-lined baking sheet and place them in the oven. Stir in the basil leaves until just wilted. Add in the lemon juice, lemon zest and parsley. In a pan, melt the butter, then add in the rosemary branch and cook for 2 minutes. Boil the yellow wax beans for 8 minutes, then drain and reserve on a plate. Cook until the beans are just tender, while still retaining a bite, about 2 minutes more. Bring a large pot of salty water to a boil. I’m not a microwave person, in fact, we don’t own one, so I’d warm these up in the oven. Reduce the heat to medium and add the lemon juice, parsley, and red pepper flakes. But, if you gently reheat them, they’ll hold up nicely. Add beans, season with salt and pepper and toss to coat the beans with the garlic tomatoes. Using a large saucepan add olive oil and garlic and saut until just fragrant about a minute. Since they are already cooked, you want to refrain from re-cooking them, because they will turn to mush. Steam beans for about 5 minutes or until tender 2. ![]() ![]() When it comes to canned veggies, like this Dill Pickled Wax Beans, you’re not necessarily stuck with serving them cold. ![]()
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