Green beans aren’t my favorite vegetable, so I’m always grateful when I find a recipe that makes them more flavorful. This Ina Garten recipe combining chunks of red onion and colored bell peppers with the beans manages that, as does the following recipe adapted from the Whole30 cookbook. In Eating The Veggies I posted a few too many potato recipes, in my opinion, so here’s some good ole green stuff:
Green Beans with Onions, Mushrooms, and Peppers
- Heat a large pot with water and 2 tablespoons Kosher salt over high heat. Meanwhile, prepare an ice water bath in a large bowl and stick it in the fridge to keep it cool.
- Once the water boils, blanche 1 pound green beans for 20 seconds, then immediately plunge them into the ice water bath for about 1 minute, and then drain in a colander.
- Heat some cooking fat in a large skillet over medium-high heat — I used a combination ghee butter and olive oil (disclaimer — cooking with olive oil is technically against the Whole30. Oh well.) Fill the skillet with 1/2 to 1 onion, red or yellow, sliced into thick rings. Let the onions soften and become translucent, maybe caramelize a little.
- Add 8 oz sliced mushrooms and start to soften them, adding more olive oil if necessary.
- As the mushrooms continue to soften, add 1 red bell pepper, sliced into thin strips and let it soften with the mushrooms.
- Add the green beans to the skillet for a few seconds and season to taste with salt and pepper.
Oh, and this celery salad…