I don't know when this happened, but recently I began liking my green beans more "cooked" than crisp...maybe it's the cold weather or maybe it's my age...but I truly am enjoying them more with a longer cook. This side dish for two or three pairs them with bacon. Double or triple everything up if you need to serve more.
2 strips diced bacon
1 Tbl butter
1 diced shallot (a large one)
1 large clove garlic, minced
12 ounces fresh or frozen green beans(thawed) and cut if very long
1/2 cup water plus more if needed
Salt and pepper to taste
In a medium pan saute the bacon in the butter until the bacon just starts to crisp. Add the shallot and garlic and saute until they soften.
Add the green beans and water, bring up to a simmer and simmer, partially covered for 20 to 30 minutes. Add more water if necessary. The beans are soft and may need some salt and pepper to taste.
My recipe for One Pot Pastalaya is a Finalist in Food52's recipe contest for Your Best One Pot Meal! I would truly appreciate it if you would follow the link, log in or sign up and vote! And then peruse this wonderful cooking site...
http://food52.com/contests/351-your-best-one-pot-meal
I know I've mentioned this bread before...I make this often as a side for grilled meats but it can also be an appetizer when cut in smaller pieces or a snack or even lunch.
Makes 4 side servings
10 ounces baby spinach leaves (leave the stems on)
1 1/2 cups shredded part skim mozzarella (shred your own)
1/4 cup mayo
1/4 cup finely grated parmesan
2 large garlic cloves put through a garlic press
2 Tbl softened butter
1/4 to 1/2 tsp aleppo pepper (or a dash of cayenne)
One 12 inch baguette
Wilt the spinach leaves in a pan with a couple of tablespoons of water. Cool and then squeeze as dry as possible. Chop the leaves and then place them in a medium mixing bowl.
Stir in the cheeses, mayo, garlic, butter and aleppo pepper until everything is thoroughly combined.
Preheat the oven to 400F. Slice the baguette lengthwise and then cut each half in half again. Divide the spinach mixture over the cut sides of the bread. bake in the preheated oven for about 15 minutes or until the spinach/cheese mixture looks melted and the edges of the bread are just starting to brown a bit.
NOTE: Cut in smaller pieces if serving as an appetizer.
This past week's contest over at Food52 was "your Best One Pot Meal" so I made a pastalaya which is like jambalaya but uses pasta in place of the rice. It was spicy, filling and tasty!
See my recipe here:
http://food52.com/recipes/25919-one-pot-pastalaya
