A week from now, folk around and about these parts will be gathering around a table laden with every sort of food imaginable; turkey, stuffing, potatoes, cranberry sauce, rolls, and, more than likely, a casserole made from canned green beans, canned soup, and canned fried onions.
Can we mebbe rethink that a bit?
These fresh green beans are cooked in a bit of garlic butter and veggie stock until just a bit blistered, and very, very tasty.
Who needs canned soup and onions?
INGREDIENTS
•1 tbsp bacon fat (or olive oil)•3 cloves garlic, minced
•1/2 tsp dried thyme
•1 tsp Aleppo pepper
•1 lb fresh green beans, trimmed
•1/4 tsp seasoned salt
•1/4 tsp black pepper
•1/4 cup veggie stock or water
•1 tsp Sherry Peppers Sauce or lemon juice
Melt the bacon fat in a large skillet over medium high heat, then add the garlic and seasonings and cook just until the garlic is nicely aromatic, mebbe a minute or two.
Add the green beans, tossing to coat with the bacon fat and seasonings, and cook for five minutes, until the beans are nicely green but spotty in parts.
Add the stock or water and Sherry Peppers Sauce, cover, and cook for two minutes.
Remove the cover, increase the heat to high, and continue to cook until the liquid has been cooked away.
Serve.
We had ours with buttermilk brined turkey breast, Gruyère and Parmesan risotto, and home made cranberry relish based on a Julia Child recipe.
And we didn’t even once miss the canned onions or soup.