I haven’t been here in awhile. I am always cooking something new or good (or both new AND good!) but it seemed like I would take a bunch of pictures & then not feel like posting anything. The process here is a bit tedious – but I think I’ve figured a way around that so hopefully I’ll make this all regular or something.
Anyway, this roasting of things...it was done on different nights with different vegetables. As far as cooking goes, they are all pretty similar but I am excited about them for different reasons.
Soooo...there will be 3 different posts - kind of like a mini-series! I really know how to turn up the excitement - don't I??? Wheeeeee!
First up – String Beans…
This has become my new favorite way to eat string beans. The fabulous thing about it is that the beans don’t have to be the freshest to come out tasting wonderful.
Does anyone else leave produce in their refrigerator a little too long? Can't be just me...can it? Noooooooo! I refuse to believe that.
So let's just pretend then, that you are rummaging around, looking for something else to go with your teriyaki pork loin when suddenly...GASP! THERE IS A BAG OF STRING BEANS!
You vaguely remember purchasing this bag of string beans & you are sure when you made that purchase, they were lovely. But you have since forgotten about them & they are looking a bit…well…peak’ed.
Well, I can save your string beans. YES I CAN. Now that may seem like a fantastic claim - but it is true. Or mostly true.
Actually, Cooks Illustrated can save your string beans. Just like they saved mine...by roasting. Sounds unconventional, doesn't it? It is. And we like that around here.
So here you go...
1 lb. of string beans - cleaned
1 T olive oil
salt & pepper to taste
Preheat the oven to 450 degrees.
Line a cookie sheet with foil (this is really just to help with cleanup).
Cook the beans for 10 minutes - then flip the beans and cook for another 10.
Ummm...that's it. I SWEAR THIS IS REALLY GOOD!
They are going to look kind of shrivelly - but they are supposed to. And they are going to taste quite different than you are used to. Sweeter & a bit nutty. Very interesting.
I have noticed that sometimes they come out a bit on the crunchy side & others they are just, well cooked. And sometimes – you get them both ways in the same batch.
I would imagine it will vary a bit depending on the state of your beans to begin with. Either way, they are quite lovely.
The other thing that's pretty cool is that you can still make string beans this way even when it is no longer string bean season! The roasting brings out their natural sweetness. I'm even going to attempt this later in the season with frozen ones. I promise to let you know how that goes.
The magazine gave a few different options for topping these if you want to be all fancy. And they did sound tasty...to me. But there is another member of my household & oftentimes, as tasty as something may sound TO ME, this other person (who shall remain nameless) will make squidgey faces.
So my beans remain plain. :) They are still fabulous! But if anyone is interested - leave me a comment & I'll post the fanciness just for you!
Stay tuned for Chapter 2! BEETS! (Oh yeah, NOW you are excited! Hee!)