Green Beans (or Purple or Yellow…)

Ok, so just about now many of us who have a share in a CSA have a veggie drawer full of uneaten green, purple, yellow beans.  They are sitting there, looking at us dolefully, asking to be eaten like their easier carrot and cucumber brethren.  But, as most people don’t eat large quantities of raw green beans, they take some thought.  My sister is a big fan of plain steamed beans served cold dipped in rich, thick bleu cheese dressing.  A fine, lovely, delicious way to serve them.  Or steam or boil them until tender, toss with lemon zest, sliced almonds, a drizzle of olive oil, salt and pepper and roast in the oven.  Or try this recipe – it’s easy, flavorful, and different. 

Chili and Brown Sugar Glazed Green Beans with Chili Roasted Pumpkin Seeds

for the beans:

  • 1 lb fresh green beans
  • 2 tsp olive oil
  • 2 Tbs brown sugar
  • 1 Tbs chili powder
  • 1 clove garlic, crushed
  • ½ tsp vinegar, cider or white
  • salt to taste

for pumpkin seeds:

  • ½ cup raw pumpkin seeds
  • ½ tsp olive oil
  • 1 tsp chili powder
  • 1 tsp brown sugar

to make the beans:

Bring a large pot of salted water to a boil.  Meanwhile, take the stems off the green beans.  When water is boiling, drop beans in and blanch them, cooking just until they are bright green and lightly cooked.  Remove from the hot water and cool quickly in very cold or ice water.  In a sauté pan, heat the olive oil.  Add the sugar, chili powder, and garlic.  Cook until it is all hot and the sugar is starting to melt.  Add the vinegar then the beans.  Toss to coat.  Cook a few minutes, until the beans are hot and glazed.  Serve hot topped with the roasted pumpkin seeds. 

to make the pumpkin seeds:

Toss the seeds with oil then the chili and sugar.  Put on a cookie sheet and bake in 400 degree oven until they start to brown.  Be careful, they go from lightly brown to burned very quickly.

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