Prep 10 mins
Cook 30 mins
When the garden abounds you need to get a bit creative, You may add cheese, a bit of butter, leave it crisper - it is up to you - this worked for me. If you like leave the curly Q on the end of the bean. For the chicken stock I just use 1 teasp of powdered soup mix and 1/4 cup very hot water. I baked this dish in my toaster oven
- Arrange the beans, tomatoes, peppers,& garlic in an oven proof dish, season with Salt& Pepper.
- Pour in the chicken stock.
- Cover and bake at 350F for apprx 30 minutes, less if you want the beans crisp.
I needed to use up a surplus of beans, cherry tomatoes and anaheim chilis from the garden, so this recipe did just the trick. I had a pound of beans so I doubled all of the ingredients. I wonder if this affected the outcome? I definitely had to cook the dish longer and wished it had a little more flavor. I would definitely try the butter and cheese to give it some extra taste. I ended up pouring some olive oil on mine at the end, which helped. This recipe is super easy to prepare. Thanks.
My DH refused to eat green beans until I made this. He actually asked me to go out and buy more to put it up for the winter. Very good!!
Well, Bergy, at this time of year, the garden has not yet started to abound, and the selection at the grocer left a little to be desired. Next best thing... great frozen and frenched (since I needed frenched green beans for another recipe). You know I like to spend more time with the savory part of any meal, Bergy, and this Easter feast in Sidney was no exception. So I applied the KISS method, and one I knew everyone would enjoy and you would approve. The pepper slices gave the beans just that little bit of additional flavour to "zip up" bland beans. I tell you Bergy, the aroma of garlic cooking sure does create curiosity, and a crowd around the stove; Ya gotta love it. Thanks for your contribution to our Easter in BC... not just tasty, but also very colourful. :-)