So… remember back when this whole mishegas started for most of us last year?
At my local markets, whole sections of fresh produce were picked clean, and the canned and frozen veggies weren’t much better off.
So… when things settled down a bit and store shelves were more or less back to normal, I stocked up on some canned goods.
Potatoes, beets, artichoke hearts, and beans. Including green beans.
Now, what the heck do I do with canned green beans?
Thankfully, the nice folk at Del Monte have my back, and a place at my dinner table for the foreseeable future, too, because these green beans with seasoned croutons, fried onions, and Parmesan cheese kinda rock!
INGREDIENTS
•1 cup cubed sourdough bread
•2 tbsp Italian dressing
•1 can green beans, drained
•1 tbsp sherry vinegar (or red wine vinegar)
•1 tbsp fried onion pieces
•2 tbsp shredded Parmesan cheese
Toss the bread cubes with the Italian dressing and cook in a large pan over medium low heat until nicely browned and toasted, stirring often.
Turn the heat to low, then stir in the green beans and the sherry vinegar and cook until warmed through.
Top with the onion pieces and the Parmesan and serve.
Note: the nice folk at Del Monte did not use Italian dressing, just olive oil; but I thought the seasonings in the dressing would compliment the whole “Caesar” vibe.
They also tossed fresh minced onion with vinegar and salt. Well; I did not add salt, because, canned green beans, amiright? And I had a nice can of organic fried onion pieces and nothing really to do with them, so, why not use them as a topping not unlike green bean casserole?
All in all, the whole thing worked a treat for a non-holidaze turkey dinner with Tyler Florence’s Mashed Potatoes and gravy and Cranberry Relish.
The cool thing is, it was really simple enough to serve with most any meal.