Um, hello? *ahem*
Hi, I’m writing a blog post. It’s been forever and I may not really remember how, so bear with me.
I’ve not been blogging. I have been gardening, toting two kids back and forth to two different schools, going to the beach, learning ASL with Peanut (thanks, Signing Time!), and visiting with family.
And, you know, drinking lots of coffee. Normal.
But now! Let’s talk about green beans. It’s one of the few things I can grow in my back yard that doesn’t fall prey to the squirrels, birds, and bunnies. My tomato plants require a moment of silence and deep breaths before I can even look at them.
The beans, however, are everywhere. I pick them every few days, and get about what’s in that picture up there. There are… a lot. And I am thrilled with this.
So here is my new favorite method:
Spicy roasted green beans
- 1 lb. fresh green beans, washed and checked for strings
- 1 Tbsp. olive oil or melted bacon fat
- 1 jalapeño pepper or a few shakes of red pepper flakes (optional)
- Salt and pepper
- Preheat oven to 400° F
- Toss beans and oil or bacon fat in a bowl till beans are coated, then sprinkle generously with salt and pepper and toss again
- Finely dice the pepper and stir it in, or stir in pepper flakes (or both — you could live on the edge)
- Scoop onto a cookie sheet or into a cast iron pan, and roast till they’re starting to brown a little; this will probably take at least half an hour or so, but check at 20 minutes and give them a good stir
- Eat them hot, as is, for a side dish or snack
- Dip in a little spicy ranch
- Eat them hot, sprinkled with balsamic vinegar and feta cheese
- Chill them well, then toss in with a green salad
Would really love to hear what y’all like to do with yours! If the crop keeps going I’ll need more suggestions.