Stir Crazy, Posted: 7/11/07
Green bean recipe makes the grade
My husbandís mother, whom I never met, was known as an excellent cook. Her grandchildren tell me that when she spread butter on bread, it was so thick that you could see teeth marks after taking a bite. To feed her large family, she would have two skillets going at once frying steak or pork chops, and no one ever had to leave the table wanting more.
Through the years, Iíve tried to come up with recipes that get close to what she used to make. Of course, there are no recipes! I think Iíve got the potato salad down fairly well, and Matt has managed to recreate the thin pancakes that were a favorite during Lent. I even learned to prepare tongue, although I donít eat it myself. I canít erase the image of French-kissing a cow from my mind. It does remind me, though, that there was a time when people wouldnít think of wasting anything.
I have tried several recipes for sweet/sour beans. The first one had cornstarch in it, which made sort of a thick glaze over the beans. That wasnít right. The next had bacon, sugar, onions and vinegar, and that was pretty good. Pretty much anything with bacon and bacon grease is going to taste good.
This weekend, I tried a version that has no bacon, which pleases the vegetarians in our midst. We didnít miss the bacon at all; in fact, I think this version is a keeper. The red pepper gives it a little extra kick. I only used half a red onion and dried marjoram instead of fresh.
This recipe is so easy and so fast, thereís no excuse for not eating your vegetables!
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Green Beans with Sweet and Sour Red Onions
1 pound slender green beans, trimmed
3 tablespoons butter
1 very large (14-to-16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/4 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar
Steam beans until crisp-tender, about five minutes. Transfer to plate. Melt butter in heavy large skillet over high heat. Add next three ingredients. Saute until onion begins to soften, about two minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans, toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.
From January, 2007
Bon AppČtit
Serves 6
Caledonia Argus
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