I decided to take a little risk last night and make something a bit more complicated. And, amazingly, it turned out rather well. So here's my make-up recipe for honey green beans with potatoes and walnuts. (An official name is still in the works. If you have any ideas, let me know.) Please keep in mind I was working on guestimation last night, so these amounts are as close as I can get to what I used.
1 lb. fresh green beans
4 small red potatoes
1/2 to 1 cup walnuts (Halves or bits, whichever you prefer. You can also use pecans or almonds)
1 tablespoon honey
Llano sweet red (or your favorite sweet wine)
large sauce pan with lid
small pan (for toasting the nuts)
First you need to rinse your beans and potatoes. Make sure that you snap the ends off the beans and also snap the longer ones in halves or thirds. Put the beans and potatoes into the pan, along with just enough water to cover the beans.7g666666666yy (Sorry. Chester wanted to put something in here, too.)
Turn the burner on a medium setting. About a 5 or 6, if you have numbers to go by. Add your honey and a splash or two of the wine, if you want a bit of extra flavor. Sprinkle in a bit of rosemary, as well. Once the mixture starts to boil, put the lid over it and turn the heat down to a 3 or 4.
Scatter your nuts in the smaller pan for toasting. If you like, you can spray a little pam over them. Put the burner on a 3 or 4 and make sure you shake the pan every now and then. Otherwise, they burn on one side. This process should take a good five to ten minutes, depending on how well you want them toasted (again, an estimation).
Once the veggies have been simmering for about 10 minutes, add the nuts and give it all a quick stir. Then put the lid back on and let them simmer for another 10 minutes, or until they're tender enough for you.
This goes well with a small side of pasta and a small glass of red wine. Are there any meat suggestions for this side dish?
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