Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 4 cups roma beans, snipped and snapped 2-3 cloves garlic, smashed and chopped 1 Tablespoon minced fresh rosemary 1/2 teaspoon salt 2 Tablespoons water DIRECTIONS Heat a lidded saucepan over medium heat, add oil and stir in beans. Sauté beans until they turn bright green. Place garlic, rosemary and salt together in a pile on a cutting board and chop together until completely combined. Stir into beans, add water, cover and cook until tender. Serve hot or at room temperature. Cover and refrigerate leftovers. SERVING SUGGESTIONS Garnish with a drizzle of olive oil and freshly ground black pepper. Serve hot with roasted potatoes and a sprinkle of crumbled feta. Mix with sundried tomatoes, top with chopped walnuts and serve at room temperature. Copyright © 2015 Stefanie Samara Hamblen |
