BEANS

Philomena’s Beans

This recipe comes form the kitchen of Terra’s grandmother Philomena, born and raised in Black Forest farmlands and immigrated to America in the ‘20’s..

Prepare yellow or green beans by washing and then snapping off stem end. Leave long and whole and with end tendril for appearance. Thinly slice 1 C sweet onions ( mince if your kids get truned off to seeing onions ) and 4 cloves garlic. In a large skillet, heat 1/3 C olive oil to high. Then add all veggies. Stir often on high until all are medium browned. Beans will remain crispy. The addition of your finely- minced favorite herb ( parsley or thyme ) adds to the incredible flavor of this dish.

SAVORY GREEN BEANS
1 1/2 lb green beans
1/4 C oil
1 garlic clove, crushed
1 T chopped onion
3/4 C diced green pepper
1/4 C boiling water
1 t salt
1 T chopped basil
1/2 C grated Parmesan cheese

Leave beans whole or cut into 1" pieces. Heat oil and garlic in heavy pan. Add onions & green pepper and cook slowly 3 minutes. Add beans, water, salt & basil, cover and simmer until beans are tender, about 15 minutes if whole. Stir in half the cheese; turn the mixture into serving dish and sprinkle with remaining cheese.

STIR FRY GREEN BEANS
3-4 cups fresh green beans, snapped in half
1/4 C olive oil
3/4 C thin sliced onion
Salt and pepper to taste
2 T sesame seed
1/2 C slivered almonds

Heat the oil in a heavy skillet until hot, add the onions and beans and stir fry until crispy and onions are brown. Stir constantly, season to taste, sprinkle with seeds and almonds.

GREEN BEENS WITH ONIONS
Snap just the stem end of the beans and leave long. Slice 2 medium onions. Mince 2 cloves of garlic. Saute all in olive oil for at least 15 minutes, stirring often. Be sure to shake on salt and pepper at the beginning. Onions will get brown, beans will still be crispy and green . Sprinkle with tamari sauce to finish them off. Recipe from my grandmother….