I’m still waiting for spring to arrive this year, I keep thinking we’re almost there and then we have a day like yesterday when it’s cold and windy. I didn’t make it on the hike I had planned for Sunday, but I finally got around to organizing a ton of recipes that I’ve bookmarked, so at least it was a productive day!
I also made these green beans which turned out great. Once you get the vegetables prepped it’s pretty ‘hands off’. This would be a great recipe when you’re cooking for a group and need an easy side dish. The beans came out full of flavor and just the right texture, they were soft but still had a bit of crunch.
- 1 lb. fresh green beans
- 2 tbl. olive oil
- 2 cloves garlic, minced
- 1 cup chopped onion
- 1 cup vegetable broth
- ½ cup chopped red pepper
- salt and pepper
- Pour the olive oil in a large skillet over medium-low heat. While the oil is warming up, trim the ends off the green beans (if necessary). Once the oil is hot, add the onions and garlic and cook for a minute. Add the green beans and cook until the beans turn bright green.
- Pour in the vegetable broth, red pepper, salt and pepper. Turn the heat to low and cover the skillet with a lid, leaving it slightly ajar so the steam can escape. Cook for 20 to 30 minutes, stirring occasionally until the beans are softened but still crisp.
Adapted from The Pioneer Woman