A very simple recipe, yet a bit different from your regular string bean side dish. You can serve this warm or chilled, I always serve it chilled as a salad.
- Wash and trim the string beans.
- I usually start out with more string beans than the 3 pounds called for in the recipe since I eat a lot raw and not all of them make it into the pot.
- Combine with all the other ingredients in a 3 quart pot and mix.
- Cook, covered on a small flame for 30 minutes.
- Serve warm or chilled.
This was so good! I made half the recipe, and later in the week regretted not having any more leftovers! The flavor was outstanding and the method was super-easy. I served it with Judith Comfort's Crispy Oven-Fried Chicken and Creamy Pasta with Bacon.
I fix this at almost every family gathering and there is none left over - ever! I have been asked for the recipe more times than I can imagine. I do add more spice (sometimes 2-3x as much as the recipe) as I like an hearty earthy flavor. Play around with it and you will find your ratio.
I made a third of the recipe. Added 1 small onion sliced. I didn`t cook this for 30 minutes because I like it crisp I`d say about 10 minutes. Put it all into a storage bag and chilled to enjoy as a cold salad. Crisp and crunchy! Thanks!