Tonight I baked the last butternut squash I had in storage. The few remaining shriveled potatoes have begun to feel the pull of spring, threading explorative tendrils through the mesh of their onion bag. The big upright freezer now mostly houses bread I picked up on "Manager's Special" ($1/loaf) at the discount store. The garden produce is just about finished.
So, driven to the last ditch, I am now faced with the one product I put up that I really don't like - canned green beans. Whether produced commercially or at home, these are invariably flat-tasting, mushy and completely unpalatable. I asked among my friends if any knew of a way to make them at least tolerable and got a few tips, one of which I tried tonight.
Step One
Chop lots of garlic (say, 1/2 a head) and saute in olive oil in your cast iron skillet. Drain and add your canned green beans and cook down until they dry out a bit.
Step Two
Add a couple of pinches of oregano, salt and pepper, and a handful of sliced almonds and continue to stir and cook on low for a couple more minutes.
Step Three
Remove from heat and toss in a little parmesan cheese.
This pungent, aromatic effort to eliminate any evidence of the vile base vegetable worked pretty well. Next time I think I will couple this with a little rice, to add some texture (irony here), and make it a better vehicle for the flavoring.
Tasted OK, but gave me heartburn.
Better luck next time, maybe.
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