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Summer Green Beans
Contributed by: Melinda
The first year we grew green beans I was surprised at how well they did. In fact we frequently had enough to make
an entire supper of green beans.
Large bowl or basket freshly picked green beans (1 1/2 - 2 lbs?)
Olive Oil
Soy bean margarine
a few peeled and bruised garlic cloves
1 tsp or more crushed red pepper flakes
a couple handfuls (1 - 1 1/2 cups) whole cherry tomatoes from the garden
Kosher Salt and freshly ground Black Pepper
- Trim and wash beans.
- In Sauté pan, melt margarine in olive oil.
- Add garlic and red pepper flakes and simmer for several minutes.
- Add beans and turn until coated with the oil/margarine.
- Cover and cook over medium heat until beans are nearly tender.
- Add tomatoes and finish cooking beans.
- Discard garlic and add salt and pepper.
Questions about this recipe?
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