This post has a l-o-o-o-ng title for a short ‘n simple, ermmm, method – can’t really call it a recipe – that turns canned green beans into something pretty darned wonderful, in my mebbe not so humble opinion.
The secret(s)? Japanese Seven Spice – also known as Shichimi Togarashi – and balsamic vinegar. And, yes, that is some pretty darned wonderful 25 year old balsamic vinegar I’m using, but you could use your everyday balsamic.
•1 can green beans, undrained
•Japanese Seven Spice blend
Bring to a boil, then reduce the heat and simmer until most of the liquid has cooked off.
That is IT! I got the basic idea from someone on da Google and switched it up a bit by using the good stuff and adding the Seven Spice. Deceptively simple, surprisingly delicious, and, how festive looking on that platter?
We had ours along side a Pot Roast o’ Love and some oven roasted red potatoes and were very happy.