Different and delicious, come and take a look at Green Beans with Roasted Radishes and Garlic. Your new favorite way to cook green beans that that does not call for ham, tomatoes or bacon.
One, I can actually grow them! I have to tell you my growing skills have improved through the years, but my harvests remain small. But not when it comes to green beans! Two, they are readily found in the grocery store, even the organic variety. And three, they contain silicon, a trace mineral needed for connective tissue and bones. And by the way, silicon is less common in root vegetables or leafy greens. So, yes green beans for the win!
Green beans give us the opportunity to use our imagination, when cooking!
Because, well the truth is, green beans can be a bit on the plain side for flavor. Which is probably why they are cooked with so many flavor add-ins. Like bacon, or ham, or even tomatoes. Which I have done, along with most everyone else. You will find quite a few recipes here on Scratch Made Food! calling for green beans, but not just side dishes, salads and soups too. But it was time to come up with something just a little bit different, easy to make and delicious to eat. So I went to work on it. And it turns out we really enjoyed this one! It is a bit different, but different is also good, and this one is quite delicious.
In the past I had an all or nothing approach to nutrition.
Big mistake! Too much of something is simply that, too much. And after a few failures (many years ago), I took on a much softer approach. I have, if you will, adopted a more Asian way of seasoning and using various flavor elements in my cooking. A little bit of something healthy on a regular basis is much better than a bowl of something, no one wants to eat. No matter the nutrition it contains. And this is particularly important when adding a strong flavor element, like bitter. You want it to be there, but gently. Not bitter like medicine, bitter like umami. Come and take a look....
Ingredients needed for this recipe:
- fresh or frozen organic green beans
- Roasted Radish, recipe found here.
- fresh garlic
- olive oil
- salt
- fresh ground pepper
You will also need the following:
- cutting board
- kitchen knife
- skillet or shallow saucepan with lid
Now we are ready to begin!
Additional notes on this recipe:
This is a simple recipe, simply layer the ingredients in the pan, and cook briefly.
As written, the recipe serves two, double or triple as needed.
Yes you may use more radishes, for a deeper flavor.
And the next time I make these green beans, I will add a bit of the roasted radish tops also!
You can find our technique for roasting radishes here.
Green Beans with Roasted Radishes and Garlic
by the seat of my pants!
recipe serves 2 as written, double or triple as needed
2 c fresh or frozen green beans
4 Roasted Radishes, thawed slightly
1 large clove of garlic
1 T olive oil
salt and fresh ground pepper
1 to 2 T water
Using a cutting board, mince the garlic. Cut the radishes into thick julienne pieces.
Place the olive oil in the pan, add the garlic, then the chopped radish pieces, the green beans. Season with salt and pepper to taste. Add 1 Tablespoon water if using frozen green beans. Use 2 Tablespoons water if using fresh green beans. Cover the pan with the lid.
Cook over medium heat about 5-7 minutes or until the water has evaporated. Remove the lid, stir gently and cook until the green beans are tender to your liking. Serve.
Storage options for Green Beans with Roasted Radishes and Garlic. Leftovers may be stored in the refrigerator for up to three days. Reheat before serving or serve as a cold vegetable side dish. I do not recommend freezing this recipe.
UPDATE:
For your convenience, a "copy and paste" version of Green Beans with Roasted Radishes and Garlic has
been included below.
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Printable "copy and paste" version:
Green Beans with Roasted Radishes and Garlic
by the seat of my pants!
recipe serves 2 as written, double or triple as needed
2 c fresh or frozen green beans
4 Roasted Radishes, thawed slightly
1 large clove of garlic
1 T olive oil
salt and fresh ground pepper
1 to 2 T water
Using a cutting board, mince the garlic. Cut the radishes into thick julienne pieces.
Place the olive oil in the pan, add the garlic, then the chopped radish pieces, the green beans. Season with salt and pepper to taste. Add 1 Tablespoon water if using frozen green beans. Use 2 Tablespoons water if using fresh green beans. Cover the pan with the lid.
Cook over medium heat about 5-7 minutes or until the water has evaporated. Remove the lid, stir gently and cook until the green beans are tender to your liking. Serve.
Storage options for Green Beans with Roasted Radishes and Garlic. Leftovers may be stored in the refrigerator for up to three days. Reheat before serving or serve as a cold vegetable side dish. I do not recommend freezing this recipe.
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