With Mother's Day happening this weekend, I thought it would be a good idea to make dishes that I learned from my mother.
There are very few dishes that I my mom taught me to prepare. We're not Italian, but Alfredo Sauce is the one thing that my mom taught me and I still remember very well. Green Beans are the second.
Every single vegetable that I ate during my childhood came from a can. It was horrible. I dreaded the brown, salty and soggy things that were supposed to be vegetables. So imagine my surprise when my mother brought fresh green beans to the house. I didn't even recognize them!
It was a huge difference from the canned beans I was used to. They were green, crisp and tasted like the earth. She boiled them every time, but I appreciated the freshness and the effort.
Today was the first time I roasted them. Let me tell you, I will never boil a green bean again.
The texture is much more interesting. They keep most of their earthy flavors.
This recipe serves 2 very hungry people. Maybe three, less hungry people.
1 big White Onion
2 tsp Brown Sugar
2 tbsp of Water
2 tbsp Olive Oil (more or less to taste)
10 ounces of fresh Green Beans
Salt & Pepper
-Cut the onion. Cook over medium heat for 15 minutes (covered) with the sugar, water and 1 tablespoon of oil. After 15 minutes, uncover and turn up the heat. Cook until they are brown and very soft. Be careful not to burn them. They will brown rather quickly after they become translucent.
-Meanwhile, cut any rough ends from the beans and rinse them.
-Toss the with 1 table spoon of oil (more if you want to), salt and pepper. Roast them in the oven at 350 degrees for 20 minutes. Check for doneness during the cooking time.
-Serve with the caramelized onions on top and sprinkle with as much cheese as you want.