Green beans are also known as string bean and snap bean in northwestern and western United States. Haricot verts, French for green beans also known as French beans are a variety of green bean that is longer, thinner, crisp, tender and is one of my favorite beans to purchase. The green bean is found in two major groups; bush beans and pole beans. Bush beans are short plants, growing about 2 feet in height, without requiring supports. They usually reach maturity and produce all their fruit in a fairly short time period, then cease to produce, although you can grow more than one crop of bush beans in a season. Pole beans climb and produce a twisting vine, similar to a runner bean species.
Did you know there are over 130 varieties of green beans that are known of? I discovered that the top producing country for green beans is China, followed by Indonesia, India and Turkey. Pod colors for beans can be green, purple, red or streaked. The first stringless bean was bred in 1894 by Calvin Keeney, of Le Roy, NY and he was called the "father of the stringless beans." All I know is both my husband and I love eating green beans, but then again Jerry enjoys eating any type of beans.
Here is a quote I found quite amusing and it sounds like something my dear mother-in-law, Vesta would have done. If she invited Jerry and me to dinner and was serving green beans she would call us at 8:00 a.m. and say she was putting the beans on for 5:00 p.m. dinner. Jerry would say; NO mom, just wait until Julia gets there and she will make them. This quote is from Sarah Josepha Hale, "The Good Housekeeper" (1839) "Green beans, or string beans as they are usually called, must be done (boiled) until very tender....it takes nearly all day." I personally don't like my beans cooked to death!
"Each fairy breath of summer, as it blows with loveliness, inspires the blushing rose." - Author Unknown
Simmered Green Beans - here is my version of beans and they only take a few minutes to prepare. My mother-in-law would always say, Julia these beans are so much better than mine. Hmmm, I wonder why!
1 lb. green beans, trimmed
4 slices thick cut smoked bacon, sliced
1 large yellow onion, julienned
3 cloves garlic, minced
1/3 cup chicken stock (good quality)
salt and freshly ground black pepper
1 Tbl. butter
Olive oil
Fresh lemon juice
Fresh parsley, chopped (garnish)
In a large saute pan, add bacon and cook until nicely browned and just crispy. Remove from pan to paper towels to drain. Remove most of the bacon fat from pan and add onions and garlic cooking for about 5 minutes or until softened. Add the green beans and just cover with a little chicken stock, cover pan and cook for a few minutes or until beans are just crisp/tender. If any chicken stock remains, drain it, but keep the onions and garlic in pan and add beans back to pan with bacon, fresh squeeze of lemon juice, salt, pepper and mix to combine. Pour beans onto serving platter and garnish with parsley.
Green Bean Asian Pasta Salad - I made this dish frequently when catering, but usually a much larger version
1 lb. linguine
1/2 lb. fresh green beans, cleaned and sliced in half on diagonal
2 cups celery, sliced on diagonal
1 red bell pepper, seeded and sliced thinly
1 yellow bell pepper, seeded and sliced thinly
5 scallions, sliced thinly on diagonal including green part
1 can water chestnuts, rinsed, drained and sliced
1/3 cup fresh cilantro, rough chopped
1 large carrot, peeled and julienned
2 cups purple cabbage, thinly sliced
2 cups Napa cabbage, thinly sliced
1 cup bean sprouts
1 English cucumber, sliced in half lengthwise and sliced again on diagonal
1 cup whole cashews
3 cups poached shredded chicken
Dressing
1/4 cup seasoned rice vinegar
1/4 cup soy sauce
8 Tbl. vegetable oil
1 Tbl. Hoisin sauce
3 Tbl. toasted sesame oil
2 Tbl. fresh ginger, grated
2 tsp. brown sugar
2 cloves garlic, finely minced
1 jalapeno, seeded and finely minced
1 fresh lime, juiced
2 tsp. Siracha sauce
In a pot of boiling salted water cook pasta until al dente, drain well and place into a large bowl drizzled with a little sesame oil, toss to combine. While pasta is cooking steam beans until crisp/tender then rinse in a ice bath to stop cooking. Drain beans well. Add remaining ingredients to bowl. For dressing; into a jar with a lid add ingredients and shake well, taste and adjust seasonings. Pour over salad and toss. You can then refrigerate covered a little while to chill or serve immediately.
Green Beans with Black Bean Sauce
1 lb. green beans, sliced into 2-inch pieces on diagonal
1 small white onion, sliced thinly
1 garlic clove, finely minced
1 Tbl. fresh ginger, minced
2 chili peppers, seeded and sliced
2 Tbl. vegetable oil
1 tsp. toasted sesame oil
Chicken
1 lb. chicken breast, cut into 1-inch cubes
2 tsp. soy sauce
1 tsp. sherry
2 tsp. cornstarch
1 Tbl. vegetable oil
Sauce
1 cup chicken stock (good quality, I like Kitchen Basics)
1 Tbl. soy sauce
3 Tbl. black bean sauce with garlic
1 Tbl. sugar
1 Tbl. toasted sesame oil
2 tsp .cornstarch added to 1 Tbl. water, whisked
2 scallions, sliced thinly on diagonal including green part (garnish)
2 Tbl. toasted sesame seeds (garnish)
In a bowl combine chicken cubes, soy sauce sherry, cornstarch and vegetable oil. Mix to coat chicken. Set aside in refrigerator for about 30 minutes. Combine the sauce ingredients into a bowl and whisk, except cornstarch/water mixture. Place a wok or deep sided pan over high heat and add 1 Tbl. oil when wok is very hot add green beans and stir fry for 2 minutes. Add chili peppers, onion and garlic stir frying for about 2 minutes. Transfer to a large bowl and set aside. Return wok over high heat add 1 Tbl. veg oil when wok is hot add chicken and stir fry until chicken is opaque. Push chicken to side of pan. Add sauce and bring to a boil, push back chicken and add green bean mixture, onion mixture into sauce and let boil. Whisk the cornstarch water mixture again and add to hot pan, bring to a boil until sauce thickens. To serve; Place cooked rice on a large platter and pour over chicken green bean mixture, garnish with scallions and sesame seeds.
"In summer, the song sings itself." - William Carlos Williams
1 lb. green beans, trimmed
3 slices bacon, sliced
1 small onion, chopped
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
3 celery stalks, sliced on diagonal including leafy part
1 (14 oz.) can diced tomatoes, including half of the juice (I like Cento brand)
salt and freshly ground black pepper
Tabasco
Fresh parsley, chopped (garnish)
Into a saute pan add bacon and cook until browned and crisp, remove to paper towels to drain. Remove most of bacon fat from pan and add onion, garlic, green pepper and celery cooking about 4 minutes, add tomatoes, Tabasco, salt and pepper simmering for about 5 minutes. Stir in green beans and simmer about 5 minutes. Pour onto a serving platter or into a bowl and add bacon and parsley.
Middle Eastern Green Beans
1 lb. green beans, trimmed
3 cups fresh tomatoes, diced
salt and freshly ground black pepper
1/3 cup water
1/2 tsp. ground cinnamon
2 Tbl. fresh mint, chopped (divided)
1 yellow onion, julienned
olive oil
Heat 1 Tbl. of olive oil in large saute pan over medium. Add onion and cook stirring until tender about 5 minutes. Add 1 Tbl. mint, cinnamon, salt and pepper and cook stirring until fragrant. Add tomatoes and water and increase heat to high. Cook until tomatoes begin to break down about 3 minutes. Stir in green beans, reduce heat to medium, cover and cook stirring occasionally until beans are tender about 6 minutes. Remove to a serving bowl and top with remaining mint.
Green Beans and Blue Cheese
1 lb. green beans, trimmed
1/4 cup water
2 tsp. olive oil
salt and freshly ground black pepper
1/3 cup blue cheese, crumbled (I like Maytag)
1/3 cup walnuts, lightly toasted and rough chopped
Bring beans and water to a boil in large saute pan. Reduce heat to simmer covered cooking about 3 minutes. Uncover and continue cooking until water has evaporated about 3 minutes, if all of water has not evaporated drain water out of pan. Add oil, salt and pepper and cook stirring 1 minute. Transfer green beans to serving platter, top with half of the blue cheese and toss. Add remaining blue cheese and walnuts to garnish.
Green Beans and Peppers
1 Tbl. balsamic vinegar
2 Tbl. olive oil
2 tsp. Dijon
2 tsp. pure maple syrup
2 garlic cloves, finely minced
salt and freshly ground black pepper
1 lb. green beans, trimmed
2 red bell peppers, seeded and thinly sliced
1/4 cup pine nuts, lightly toasted
In a large saute pan, add some water and beans, cooking until crisp/tender about 5 minutes. Drain water and set beans aside. Into large saute pan add olive oil, garlic and peppers cooking until tender. Add beans back to pan. In a small bowl whisk maple syrup and Dijon pour over beans and peppers, cooking just a minute or so. Remove beans and peppers from pan to serving platter, pour over sauce, and drizzle with vinegar. Sprinkle on pine nuts. Note: you can also saute up some sliced kielbasa sausage and add to this dish.
Mexican Style Green Bean Salad
1 lb. fresh green beans, trimmed and sliced on diagonal into 2-inch pieces
1/4 white onion, finely chopped
2 Tbl. fresh lime juice
1 Tbl. olive oil
salt and freshly ground black pepper
1/2 tsp. oregano
3/4 cup fresh cilantro, chopped
1/3 cup canned pickled jalapeno, sliced
1/3 cup red onion, chopped
1/2 cup Cotija cheese, crumbled
1 Haas avocado, peeled, pitted and sliced
1 cup of pear tomatoes, halved
In a pot of salted water to a boil and add beans cooking about 5 minutes. Drain well and refresh in ice cold water, drain again. Pat beans dry with some paper towels and place beans into a large bowl you plan on serving them in. Dressing; in a small bowl whisk together lime juice, olive oil, salt, pepper, oregano then add white onions, and cilantro pour over beans in bowl, toss gently to combine and set aside for about 30 minutes. To serve; into the bowl mix in red onion, jalapeño and cheese into the beans, then garnish with avocados and tomatoes.
Summer Fresh Green Beans
1 1/2 lbs. Haricot verts, trimmed
1 Walla Walla sweet onion, julienned
1 Tbl. brown sugar
1/4 cup fresh lemon juice
2 large ruby red tomatoes, sliced
olive oil
1 red bell pepper, seeded and julienned
3 scallions, sliced on diagonal including green part (reserve a little for garnish)
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
1/2 cup feta cheese, crumbled
In a large saute pan add olive oil, onions including scallions and red pepper for about 3 minutes. Add beans, brown sugar, lemon juice and tomatoes; stir in salt, pepper and thyme. Cover and cook about 5 minutes. Remove to serving platter and sprinkle on feta cheese and sliced scallions.
"Then followed that beautiful season.....Summer.....filled was the air with
a dreamy and magical light; and the landscape lay as if new
created in all the freshness of childhood." - Henry Wadsworth Longfellow
Creamy Green Beans
1 1/2 lbs. Haricot verts
1 box of fresh mushrooms, sliced
1/2 white onion, finely chopped
1/4 cup butter
1/2 cup water
salt and freshly ground black pepper
Tabasco, to taste
1/2 cup heavy whipping cream
3 oz. cream cheese, cut into small pieces
1/4 cup freshly grated Parmesan cheese (garnish)
3 Tbl. fresh parsley, chopped (garnish)
In a large deep sided saute pan, add butter to melt, add onions and mushrooms sauteing for a few minutes to lightly brown the mushrooms, add green beans, water, salt and pepper, bring to a boil; reduce heat and cover simmering until tender, drain any water left in pan. Stir in whipping cream, Tabasco and cream cheese and heat through, but do not boil. Taste and adjust seasonings. Pour into a serving bowl or platter and top with Parmesan cheese and parsley. Note: you can also place these into a baking dish and top with bread crumbs, then the Parmesan cheese and place under broiler to get lightly browned and bubbly. Remove and top with parsley.
Green Bean Casserole, Julia's Way - note; sometimes I use the cream of celery soup and sometimes I make a cream based sauce with celery included (depends on how busy I am)
1 1/2 lbs. Haricot verts
1 cup celery, sliced thinly on diagonal
freshly ground black pepper (you might not want any salt if using the soup)
1/2 cup sour cream
1 can cream of celery soup
2 Tbl. sherry
1 1/2 cups frozen sweet corn, thawed
1 cup green pepper, seeded and chopped
2/3 cup sharp Cheddar cheese, grated
Topping
1 cup Ritz crackers, crushed
3 Tbl. melted butter
3 Tbl. fresh parsley, chopped
fresh chives, snipped (garnish)
Preheat oven to 350 degrees. In a bowl, mix the sour cream, black pepper, sherry and cream of celery soup together. Place into a large buttered baking dish the beans, celery, corn, green pepper and cheese and pour over the sour cream mixture, mixing gently to combine. In a bowl, combine topping mixture and toss to combine; set aside. Bake the beans covered for about 45 minutes, remove foil and sprinkle on topping mixture and continue baking until topping is lightly golden brown. Remove from oven and sprinkle on chives.
Easy Green Beans with Ground Pork - needless to say I love Asian food and there are a number of Asian dishes on this post
1 1/2 lbs. Haricot verts, trimmed
4 cloves garlic, minced
1 Tbl. fresh ginger, minced
4 scallions, minced including green part
1 lb. ground pork
3 Tbl. chili garlic sauce
1/4 cup chicken stock
1 Tbl. soy sauce
1 Tbl. cornstarch
3 Tbl. cold water
3 cups vegetable oil
Fresh cilantro, chopped (garnish)
Cooked rice (for service)
Heat the vegetable oil in a large Dutch oven to 375 degrees. Carefully add the green beans to hot oil and fry stirring occasionally, about 4 minutes. Remove beans from hot oil with a strainer. Into a wok, add 1 Tbl. of oil and heat over medium stirring in garlic, ginger and scallions. Cook about 30 seconds and stir in ground pork. Cook and stir pork breaking up until browned and no longer pink. Stir in chili garlic sauce, chicken stock and soy sauce, bringing to a boil. In a small bowl, add cornstarch and mix in water. Stir into pork mixture and simmer about 2 minutes or until thickened. Gently stir in green beans. To serve; place onto a platter and serve with rice. Garnish beans with fresh chopped cilantro.
Green Bean Greek Salad
1 1/4 lbs. Haricot verts
1 shallot, minced
3 Tbl. red wine vinegar
1/4 cup olive oil
1 tsp. fresh oregano, chopped
salt and freshly ground black pepper
1 cup cherry tomatoes, sliced in half
1/2 red onion, julienned
1/2 yellow bell pepper, julienned
1/4 cup fresh basil, chiffonade
1/2 cup feta cheese, crumbled
1/4 cup pine nuts, lightly toasted
In a pot of boiling salted water add beans and cook about 4 minutes, drain and refresh in ice water, drain well again and pat dry with paper towels. Dressing; in a bowl whisk shallot, vinegar, oregano, olive oil, season with salt and pepper, taste and adjust flavorings if need be. Into a large bowl add beans, tomatoes, onion, bell pepper and basil, toss with dressing and pour onto a serving platter top with cheese and pine nuts.
Fresh Citrus Green Beans
2 lbs. Haricot verts
2 oranges, peeled and sectioned (no white part)
Dressing
1 shallot, finely diced
3/4 cup olive oil
1 Tbl. orange zest
salt and freshly ground black pepper
4 Tbl. honey, (I place honey in a small bowl in microwave for just a few seconds to melt)
1/3 cup fresh orange juice
1/2 cup fresh lemon juice
1/2 cup pecans, lightly toasted and chopped (garnish)
Dressing; in a bowl, whisk shallot, olive oil, zest, orange juice, lemon juice and honey, taste and season with salt and freshly ground black pepper. In a pot of boiling salted water add beans and cover, cooking for about 4 minutes. Drain well and refresh in an ice bath, drain again well. Pat beans dry with paper towels. Place beans into a large plastic container with a lid, add orange segments and toss with the vinaigrette, mixing gently. Place in refrigerator for about 2 hours, stirring occasionally. Remove to serving platter and top with pecans.
Thai Style Green Beans
1 1/2 lbs. fresh green beans, trimmed (Chinese long beans are great for this dish)
2 1/2 Tbl. vegetable oil
1 tsp. sugar
1/2 lb. ground turkey
3 garlic cloves, minced
3 tsp. Sambal Oelek (Asian chili paste)
1 cup chicken stock (good quality)
2 Tbl. soy sauce
1 Tbl. sherry
2 tsp. cornstarch
Cooked white rice, such as basmati or just plain white rice is fine
3 scallions, thinly sliced on diagonal including green part
3 Tbl. fresh cilantro, rough chopped
Preheat your broiler on oven. Onto a rimmed baking sheet add beans, 1 1/2 Tbl. of oil and sugar and toss to combine. Broil beans, stirring once cooking beans about 8 minutes or until lightly charred. Into a wok or deep sided saute pan, add 1 Tbl. oil over high heat, add turkey and cook breaking up until browned. Add the garlic and chili paste and cook about 3 more minutes. Into a bowl whisk chicken stock, soy sauce, sherry and cornstarch. Add the green beans to the turkey mixture and cook stirring about 1 minute. Add the soy mixture and cook stirring about 3 minutes or until sauce is thickened. Onto a platter add cooked rice and pour over green bean/turkey mixture. Top with scallions and cilantro.
Italian Green Bean and Tuna Salad
1 1/2 lbs. Haricot verts, trimmed
salt and freshly ground black pepper
3 large red potatoes, large dice
1 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped (extra for garnish)
2 large cans albacore tuna, drained
1/4 cup fresh Parmesan cheese, grated
Dressing
1/3 cup fresh lemon juice
1 tsp. Dijon
2 garlic cloves, minced
1 small shallot, finely minced
1/3 cup olive oil
1 tsp. dried oregano
Into a pot of boiling salted water add beans and cook about 4 minutes. Remove beans from water with tongs and drain well and refresh in ice water, drain well again and pat dry with paper towels. Into the pot of water you cooked the beans in, bring back to a boil add potatoes and cook about 10 minutes or until tender. Drain cooked potatoes place into a bowl and put in refrigerator to cool down. Dressing; into a small bowl; whisk lemon juice, garlic, shallot, Dijon, olive oil, oregano, salt and freshly ground black pepper. Into a large bowl, add tomatoes, basil, parsley, tuna and toss gently to combine. Add green beans and potatoes, toss gently to combine and gently mix in dressing. Place salad onto a serving platter and garnish with extra parsley and Parmesan cheese.
Green Bean Buttermilk Salad - this is really a good salad
1 lb. Haricot verts, trimmed
1 lb. small red potatoes
1 small red onion, julienned
4 hard boiled eggs
2 large ruby red tomatoes, halved and thinly sliced
6 cups mixed greens
4 celery stalks, sliced on diagonal
6 slices thick cut bacon, sliced
3 scallions, sliced on diagonal including green part
1/4 cup fresh parsley, rough chopped (garnish)
Croutons, homemade
Dressing
1/2 cup goat cheese
1/4 cup buttermilk
2 Tbl. apple cider vinegar
1 Tbl. olive oil
1 Tbl. prepared horseradish
2 tsp. grainy mustard
Into a pot of boiling salted water add potatoes and cook about 18 minutes, drain and pat dry with paper towel, let cool a bit and slice into thick slices. Add green beans to a pot of boiling salted water and cook about 4 minutes, drain well and refresh in cold water, pat dry with paper towels. In a small saute pan, add bacon and cook until browned and crisp, drain well on paper towels. Peel and slice the hard boiled eggs. Dressing; into a blender add; goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, salt and pepper blending to smooth. Into a large bowl add salad greens, green beans, celery, half of red onion slices, half of scallions and half of dressing, toss to coat. Pour this mixture onto a large serving platter and top with sliced potatoes, remaining red onion slices, tomatoes, hard boiled eggs and bacon, drizzle with more dressing and sprinkle on parsley, remaining scallions and croutons.
Green Bean and Chicken Fried Rice (you can substitute the chicken for beef or pork)
3 Tbl. vegetable oil
4 eggs, lightly beaten
6 scallions, sliced on diagonal including green part
3 garlic cloves, minced
1 red bell pepper, seeded and diced
1 lb. Haricot verts, trimmed and sliced on diagonal in half
2 cups cooked chicken breasts, chopped
4 cups cooked white rice
1/3 cup soy sauce
4 tsp. Asian chili garlic sauce (this should be a staple in everyone's refrigerator)
1 Tbl. Hoisin sauce
1/2 cup whole cashews, rough chopped
1/4 cup fresh cilantro, chopped
Into a large wok or deep sided saute pan, add 3 Tbl. oil over medium high and add bell pepper and green beans stirring about 4 minutes, add garlic and scallions cooking about 2 minutes. Add chicken and stir fry about 2 minutes, add rice, soy sauce, Hoisin sauce and chili garlic sauce, stir frying about 3 minutes, push to the side and add eggs, stirring to scramble and then incorporate with the other ingredients in pan. Remove to serving platter and garnish with nuts and cilantro.
Green Bean and Chicken Casserole
4 boneless skinless chicken breasts
2 onions, one halved and one chopped
1 bay leaf
3 Tbl. butter
2 large Russet potatoes, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-inch pieces
1 cup frozen peas
2 garlic cloves, minced
4 celery stalks, sliced thinly including leafy parts
1 box button mushrooms, sliced
1/2 lb. haricot verts, trimmed and sliced on diagonal in half
salt and freshly ground black pepper
1 tsp. poultry seasoning
1 tsp. thyme
2 Tbl. all purpose flour
1/2 cup dry white wine
1 1/2 cups chicken stock (good quality)
2 Tbl. Dijon
1/3 cup heavy whipping cream
1/4 cup fresh parsley, chopped
**Homemade biscuits - see serving suggestions below
In a large Dutch oven, add cold water covering chicken and add the halved onion and bay leaf. Cook simmering about 20 minutes or until cooked through. Transfer chicken to cutting board and shred when cooled. Clean out the Dutch oven and add butter and a drizzle of olive oil over medium heat. Add the chopped onions, potato, carrots, celery, garlic and mushrooms. Cook stirring for about 7 minutes. Add the green beans and season with salt, pepper, poultry seasoning and thyme. Sprinkle in the flour and stir for about 1 minute to remove flour taste. Stir in wine, scraping up browned bits on bottom of pan and cook about 1 minute. Stir in chicken stock and bring to a simmer. Stir in peas and mustard and cook for about 5 minutes. Add cooked shredded chicken to pan and stir in whipping cream heating through about 5 minutes, taste and adjust seasonings. To serve; you can now either add **uncooked biscuits to top of chicken mixture in Dutch oven and place into oven (350 degrees) for about 15 minutes or until biscuits are browned on top OR serve chicken mixture from Dutch oven with hot homemade biscuits on the side, and a tossed green salad. Garnish with parsley.
Green Bean and Turkey Meatballs in a Peanut Sauce - this is good!
Meatballs
2 1/2 lbs. ground turkey
2 carrots, grated
2 Tbl. fresh cilantro, chopped
4 garlic cloves, minced
2 eggs, beaten
2 tsp. fresh ginger, grated
3 scallions, finely minced including green part
freshly ground black pepper
2 tsp. Sriracha sauce
4 Tbl. soy sauce
1 cup Panko breadcrumbs
Green Beans
1 lb. fresh Haricot verts, trimmed
1 Tbl. toasted sesame oil
1 Tbl. soy sauce
Peanut Sauce
1/4 cup creamy peanut butter
2 Tbl. soy sauce
3 tsp. Sriracha
1 tsp. toasted sesame oil
3 tsp. hot water
1/2 tsp. brown sugar
Garnish
Scallions, thinly sliced on diagonal
Peanuts
Preheat oven to 375 degrees. Into a large bowl add turkey, carrots, cilantro, garlic, beaten eggs, ginger, scallions, pepper, soy, Sriracha and panko, mix beat to combine and roll into about 1 1/2-inch balls. Place on foil lined baking sheet and bake about 20 minutes or until cooked through. In a large saute pan or wok over medium add sesame oil and green beans, add soy sauce and cook about 6 minutes or until beans are crisp tender. Sauce; into a small saucepan, add ingredients over medium heat and cook until heated through, you want the sauce pourable so you might need to add extra hot water to thin it down. To serve; get a large serving platter and place green beans on platter, top with some of the meatballs and pour over sauce. Garnish with scallions and peanuts. Note: you will have made a number of meatballs, so you won't use all of them. I like to use them in an Asian style sandwich on a French baguette, with pickled vegetables, fresh cilantro and sauce, similar to a Vietnamese Banh Mi sandwich. I take some of the leftover sauce and mix with a little mayonnaise, smear on bread, slice meatballs in half, place on bread and add thinly sliced seeded jalapeno, beans, pickled vegetables, and fresh cilantro - soooo very good!
Bon Appetit
"My dear brothers and sisters, be stong and immovable. Always work
enthusiastically for the Lord, for you know that nothing you do for
the Lord is ever useless." - 1 Corinthians 15:58
"The rain and snow come down from the heavens and stay on the ground to water the earth. They cause the grain to grow, producing seed for the farmer and bread for the hungry. It is the same with my word. I send it out, and it always produces fruit. It will accomplish all I want it to, and it will prosper everywhere I send it." - Isaiah 55:10-11
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