As a child my favorite veggie was green beans. Children have far more taste buds than adults and the mild flavor makes them a favorite among many youngsters. Growing up in the 70’s in rural Louisiana, unless you knew someone who had their own garden, and a bumper crop, your green beans came from a can. Mom was a professional at doctoring them up–a bit of butter, pepper, and onions.
As a vegetarian I try to avoid canned veggies. The canning process adds a great deal of salt and the linings of the cans contain BPA, a chemical linked to cancer and insulin resistance, a precursor to diabetes. For canned goods that don’t have BPA in the lining, Eden Foods is the only choice.
Luckily, times change and as the farm to table movement took hold fresh green beans, as well as many other seasonal vegetable and fruits, became readily available. It took a while to get the cooking method down as fresh green beans require actual cooking that canned do not. I have several variations but this is one of my favorites as it requires very little tending. Served with wild rice and fired tofu it makes for a filling, nutritious, and light meal.
- one large yellow bell pepper, juliened
- 10 oz washed and trimmed green beans
- scant 1/4 cup sliced almonds
- one tablespoon minced garlic
- 1/2 teaspoon paprika
- salt and pepper to taste
- one tablespoon good olive oil
- 1/3 cup water
Over medium heat, put the olive oil in a large skillet that has a cover. Add the peppers, green beans, salt, and pepper and cook for 2 minutes. Add the water and reduce heat to low. Add the paprika, garlic, and almonds. Stir well and cover to steam for 12 minutes or until green beans are tender crisp.
As always, your stovetop may cook at different temperatures so adjust accordingly.
Serve with 1/2 cup wild rice and one serving of tofu.
Copyright ElleVeg 2015