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Gingered Soledad Green Beans
Green beans were always a welcome Thanksgiving standard in my household. Wanting to try something new, I discovered the fresh flavor of ginger and the savory almonds of Soledad would stand up well to hearty holiday fare (such as Turkey or Prime Rib) - or simply lift just about any nightly meal.
2 pounds green beans
4 tablespoons cold butter, cubed
1 medium shallot, julienne
1 large garlic clove minced
2 teaspoons fresh ginger, grated
Salt & pepper to taste
2 tablespoons lemon juice
1 tablespoon fresh thyme, chopped
5 ounces Sahale Snacks Soledad Blend, chopped
Snip off the ends of the beans and discard any beans that are bruised or discolored. Bring a large pot of water to a boil and cook the beans until they turn bright green and start to become tender, about 4 minutes. Drain the beans and place them in a bowl of ice water to cool them completely. Once the beans are cool, drain them.
In the same large pot that the beans were boiled in, heat 2 tablespoons water until it boils over medium-high heat. Whisk in the cold butter 1 piece at a time. Reduce the heat to medium and add the shallots. Cook until they start to soften, 3-4 minutes stirring often. Add the garlic & ginger and cook another 1-2 minutes stirring constantly. Add the cooked beans and continue to cook and stir until they are warm all the way through and tender, about another 4 minutes.
Season the beans with a pinch of salt and pepper to taste. Toss with the lemon juice and fresh thyme. Add the Soledad and toss to combine.
Serve immediately.
Enjoy!
Makes 6-8 servings
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