While preparing this recipe, we began talking about the change of season, the upcoming holidays, and how people are quite passionate about their green beans.
When celebrating with family and friends, the conversation around our table inevitably turns to “Who makes the absolute best Green Bean Casserole?” Everyone chimes in with their choice, Aunt Thelma or Uncle Chipper, but we know our sister Mary’s beans reign supreme. We’ll see if we can persuade her to share her secret with us!
In the meantime, we bought local, home-grown beans for this basic dish. It makes such a difference…so delicious!! Be good to yourself and your family and make a trip to the local farmers’ market this Saturday morning.
Recipe: Green Beans
1-1 ½ lbs. Green Beans
1/3 of a Red Onion, sliced
Dressing: Red Wine Vinegar, Extra Virgin Olive Oil, Kosher Salt and Black Pepper, to taste
Bring a large pot of water to a boil and add salt. Snip the stems off your beans, rinse in cold water, drain in a colander and add to the boiling water. Cook about 5 minutes or to taste. Drain and place them in a bowl of cold water to stop the cooking and retain their color. Drain well. Whisk your dressing ingredients together in a large bowl, add green beans and onions and serve!! These also make great leftovers (if you have any) just bring back to room temperature.
Calories: Beans 240, Onion 13, Vinegar, Oil 120, Spices 0
TOTAL = 373; that’s only 93 calories per servings