Friday, October 2, 2009

Turning a Side Dish into Dinner


To turn green beans with almonds into a main course, I tossed in a couple handfuls of wheat pasta - it goes well with these flavors.

Warning: if you like your beans crunchy, then you know how to alter.
  • 3 c. fresh green beans, ends snapped off
  • 1 medium onion, thinly sliced
  • 2 T. e.v. olive oil
  • Salt and pepper to taste
  • 3 handfuls of corkscrew wheat pasta (about 1 c.)
  • 1/2 c. chopped almonds, toasted
Drop beans in well-salted boiling water and cook for 10 minutes. (Alternatively, you can steam the beans). In the meantime, saute onion in oil, seasoning with salt, pepper, and additional seasonings such as Seasoned Salt (copycat recipe) or even a little veggie powder, until the onion begins to soften. Add pasta to boiling beans (or steaming water) and continue to cook until al dente. Add beans, pasta, and 1/4-1/2 c. bean/pasta cooking water to the onion and saute together for a few minutes, giving the flavors a chance to come together. Add more salt as needed, or choose to garnish it with parmesan cheese. Once most of liquid has evaporated, sprinkle almonds on top and serve.

If you're not a vegetarian, you would probably be interested in adding bacon or using bacon grease in this recipe!

2 comments:

Julia (Color Me Green) said...

i'm not a fan of green beans myself but if you dig em then this works.

meag said...

Aw man, I grew up on these things! Though they were usually cooked for a long time in bacon fat, or in a pot with potatoes and bacon. I guess I just gotta do my own thing :) I still serve with a side of cornbread!