Great dish. A wonderful experience for your whole mouth, tastes even better served with salad and fresh crusty bread. My mother-in-law introduced it to me, and it is now one of my favourite dishes... It is from Crank's vegetarian cook book.
Don't let the simpleness of this recipe fool you, it is so good you'll want to lick the pan. I do! Taught to me by a 96 year old friend, and has become one of my favorite vegetables! I used to think green beans, ho hum, but not with this recipe!
A nice spicy Indian chickpea recipe. I know, I know. The beans come from a can. Yeah, yeah. But I was so hungry, and I was in a hurry! Remember this little dish the next time you're short on time, too! To serve as a vegetarian main dish, increase the quantity. Reheats well, too.
I don't know about you, but I really don't care much for plain old canned green beans. To make things more difficult, my family doesn't care for fresh or frozen green beans at ALL. We had to make a compromise. Here's what I do to please everyone; it has a bit of an Italian flair. I created this to go with Angel Hair with Balsamic Tomatoes, which it complements nicely. It has the added bonus of making canned green beans edible!
This is another simple yet tasty side dish. Please feel free to use any dried herb that you like in place of the basil. Sometimes I even add a few shakes of crushed red pepper flakes to give a little "heat" to the beans. If you'd like to cut back a little on the olive oil, a few tablespoons of water in the bottom of the pan will keep the beans from drying out too much.
I usually like to add a little low sodium soy sauce just before serving. Attractive dish, great as part of a Chinese meal or any meal. For added color throw in some shoestring carrots - They cook very quickly and only need 1 minute befor adding the snowpeas.
These are green beans with attitude. I think I got the recipe from Vegetarian Times, and it's never missed yet when served alongside a nice piece of fish or tuna steak. I like to cook the beans early in the day so I can throw it together in a snap at mealtime. I also use more garlic.
I have been using this recipe for years...no idea where I got it...the credit belongs to someone other than me, though.
These are at their best sliced warm over salad greens and served with ginger dressing (the kind you get at the "Japanese" restaurant). Yum! I keep meaning to make "meatballs" out of them and serve them like that on salad. Maybe someone else can try. (I would also say that the cilantro is *not* an optional ingredient.)
This is incredibly good and very versatile. Use as a dip for crackers, celery, zucchini or cauliflower. OR as a spread for a tortilla wrap with spinach leaves and sliced chicken breast. It is probably very tasty tossed with hot pasta as a pasta sauce too. YUM!