Food. I do love food. Cooking, smelling the aroma as flavors blend, tasting as it cooks and then enjoying the finished dish.
It’s not the typical holiday green beans with mushroom soup and crunchy onions as that’s never been one that I could really dig into. This one keeps the flavor and taste of the vegetable at the top of the palate and enhanced with sautéed mushrooms and nutty almonds. Cook them al dente so that the flavors still compliment each other and do not turn into a limp blend of soggy beans.
1 pound fresh green beans; ends trimmed
2 tablespoons Olive oil
1 tablespoon Butter
1 cup Fresh mushrooms; sliced
3 tablespoons Almonds; slivered
1/2 teaspoons Salt
1/2 teaspoon Cavendar’s Greek Spice; Can substitute other spice mix
1/2 cup Chicken broth; Can substitute vegetable broth
Wash and trim green beans. Try to pick a young slender beans around 5 – 6 inches long. If you choose a more mature bean then cut beans into 3 – 4 inch lengths.
Add olive oil and butter to medium size fry pan and bring to medium heat. Add sliced mushrooms to the melted butter and olive oil. Sauté mushrooms until they begin to soften. Add beans and continue to sauté at medium low heat. Add and stir in raw slivered almonds, salt and Cavendar’s spice and continue to cook until almonds begin to brown and beans begin to soften slightly.
Add chicken broth or vegetable broth (I prefer Knorr’s Homestyle Stock) and continue to simmer over low heat until beans reach desired doneness. Cook the beans cooked al dente which is where the cooked bean begins to bend in half but is not limp. Remove from heat and serve immediately.