If you’re lucky, you might get a big bounty of green beans from your garden this year (me - not so much; I’ll be lucky to get a handful). Although my family all love green beans, it gets old serving the same way over and over again.
This recipe is a slightly Candy-ified variation on one I found in this month’s issue of Relish magazine.
Parmesan Green Beans
1 pound fresh green beans, washed and stem ends snapped off
1 t. olive oil
½ t. sesame oil
½ t. lemon pepper blend
½ t. dried citrus peel seasoning blend
½ t. garlic salt
¼ cup water
¼ cup grated Parmesan cheese
Snap the green beans into 2 inch pieces. Heat the olive oil and sesame oil in a sauté pan to medium low. Add green beans. Cook, stirring frequently, until beans begin to brown. Add seasonings and water; cover and cook until tender, about 10 to 15 minutes. Remove cover from pan and let water evaporate. When liquid is almost all gone, add the grated cheese. Do not stir. Turn off heat and let cheese melt through and become crispy on the bottom of the pan.
Serves 4.
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