Spicy Green Beans

Spicy Green Beans

Green beans are an easy item to grow by seed in your garden and will be enjoyed all season long.  Last season we grew climbing beans along our fence row and trellis, which produced a plentiful crop.  This year we grew bush beans and have been very happy with the harvest.

Garden tip: Remember not to touch your beans when they are wet (after a rain shower or morning dew) as they can form a fungus and hurt your crop.
Green beans are another versatile green vegetable that are delighted by most.  My husband loves spicy foods, so I tried to create a healthy yet bursting with flavor dish.  He always requests this recipe.

Spicy Green Beans:

• * 1/2 lb green beans, trimmed
• 2 young garlic cloves, minced
• 1  TBSP extra virgin olive oil
• pinch of red pepper flakes
• few grinds of salt and pepper
• 1 TBSP general tso sauce
• water & salt for boiling
• water & ice for chilling

Directions:

Place green beans in deep saucepan.  Fill with enough water to cover the green beans and add salt.  Cover with a lid and bring to a boil.  Cook green beans until they are bright green and tender (about 5 minutes).  Drain water and place green beans in a bowl filled with ice water.  This will stop the cooking process and help preserve the bright green color.  Once the green beans are cooled, remove from the water and pat dry with a towel.

Heat oil in the same saucepan over medium heat.  Sauté  the garlic in the oil (about 3 minutes).   Add green beans, salt, pepper and red pepper flakes.  Cook until tender (about 5 minutes).  Add general tso’s sauce and cook for additional 2-3 minutes.  Enjoy.
Serves 2
* items from Midwest Vegetarian garden
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