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The Final Meal – Brazed Green Beans, Cranberry Sauce, Brown and Wild Rice, Small Salid
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Braised Green Beans
- ½ Medium Onion cut in1/4 inch slices
- 1 medium red or yellow pepper. Cut in 1/8 inch slices
- 5 medium cloves garlic (chopped or sliced (roasted works well also))
- 5 medium cloves garlic (chopped or sliced (roasted works well also))
- 1 carrot (cut in ¼ by 1.5 inch strips – purple, yellow or orange)
- ½ cup chopped walnuts
- favorite oil
- 3/4 tsp dry thyme (can also use fresh)
- Salt & pepper to taste
- Lightly roast walnuts on medium heat, stir often – remove from pan and course chop
- Sauté garlic, onion and pepper over low heat being careful not to burn
- Remove onions and peppers from pan
- Steam green beans and carrots until right before desired tenderness
- Heat skillet with ½ to 1 T f oil on medium high heat
- Place steamed vegies in pan, salt
- Let beans rest for a minute before turn over
- Cook 3 to 6 minutes (depending on how braised you want them)
- Turn pan off, stir in onion, pepper, garlic mix into green beans
- Sprinkle with thyme or sage or rosemary – stir
- Stir in walnut or sprinkle on green beans once in plate