Friday, July 18, 2014

Green Bean Bake

 I really enjoy growing "green" beans...and purple and wax beans too. The only down side...they take forever and a day to pick.

I was recently approached by a customer at a farmers' market who stated she really wanted fresh beans.
Her: Were these picked today?
Me: What?! Do you know how long it takes to pick green beans? I would have had to wake up at 3 AM to get these picked and get to the market.  I try to leave at 6:30 AM to get here and set up on time.

We both laugh.

So since they require a bit of labor I like them to last - I want left overs!  This dish is as good warm as it is cold.

This is the green bean "casserole" I grew up on.  We call it a casserole but it's really more of a bake type item. No mushroom cream soup in this dish. No sir.

green bean bake
Green Bean Bake

2 quarts of Green, Purple, or Wax Beans {or if you're feeling frisky mix them together}
1/4 cup olive oil
1/4 white vinegar
onion flakes {this is not something I ever measure...just do what feel right}
break crumbs {enough to cover the green beans}

Preheat oven to 350.

Steam your green beans until they are just tender.  Toss with olive oil, vinegar, onion flakes, salt and pepper.
Place in a baking dish. Sprinkle bread crumbs over top until beans are covered...just a nice coating...don't skimp and don't suffocate with crumbs.

Sprinkle with paprika and dot with butter.

Place in preheated oven for 30 minutes.


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