These came about the way the best things in life do: by accident. We had bought some green beans and were looking for a good way to cook them when I thought about sautéing them in butter with garlic. But then - then we found the half-used bag of pine nuts in the pantry. Things escalated pretty quickly. B toasted them lightly, and we threw them in with the beans once they were done. And just for funsies we grated some fresh Parmesan cheese on top. Holy mother of fattening vegetables. Highly nutritionist-approved, and highly amazing.
I may or may not be known for licking the spoon after we cook this, just to get all the crusty, buttery, garlicky, cheesy bits off of it. All I can say is, I'll never tell.
We made these at Thanksgiving, and they quickly became a favorite with some family members...who have subsequently asked for the recipe to be blogged. I wasn't planning on doing it because it seems so simple, but maybe it's the simple ones that are the best of all. So here you go. This is a top-secret highly official recipe now, mind you. It's very difficult, too. So. Good luck. May the beans be with you.
E & B
Garlic-butter green beansA vegetarian and gluten-free side dish that you’ll gobble up. Serves 4
grated parmesan cheese (not powdered)
Heat a pan on medium to medium-low on your stovetop.
Pour in your nuts (the more, the better) and toast slightly, making sure to stir often.
Meanwhile, in another pan, melt an unholy amount of butter.
When you think you've added enough, add at least another half-tablespoon of butter. That might be enough. Also, add bacon grease if you're using.
Put minced garlic into pan to sauté. We use about 5-6 cloves because apparently we were both Italian in our past lives, but you do you. But at least use three cloves, for crying out loud.
When the garlic starts smelling really good, about a minute or two, add in the green beans.
Let them sauté for a little while.
This is a good time to check on your nuts. If they're done, put them into a separate bowl and set aside.
Let the green beans go until they're to your tenderness. We still like a little bit of crunch, but not squeaky (squeaky green beans are the worst).
When the green beans are done enough, add the nuts to the pan, along with salt and pepper (do not forget this step - s&p make all the difference, as we learned the hard way).
Throw a little bit of grated parmesan cheese in and let it melt.
Let all the flavors mingle for a few more minutes, then serve.
Top with more cheese.
**Seeing as how I'm now deprived of pasta, bread, potatoes, rice, and any and all sugar, this is now my new "crack" comfort food that I crave on a regular basis. Here's hoping it becomes yours, too.