These are amazing served hot or cold! They are a fun accompaniment on a cheese board or served as a side with dinner.
1 lb fresh green, yellow, purple beans (washed/trimmed and cut in half)
1 Tbsp butter (or oil of choice)
1 Tbsp honey (maple syrup or sugar also works)
2-3 Tbsp of your favorite hot sauce (Frank’s works great)
Salt and pepper to taste
Garnish: chopped nuts of crumbly cheese
In a large skillet heat butter over medium heat. Let butter slowly brown before adding beans, about 2 minutes. Add the green beans and hot sauce. Cook for 5 minutes uncovered. Add the honey and cover for five minutes. Uncover and increase heat to high. Cook for 1 minute to quickly caramelize the beans. Add salt and pepper. Remove from heat and garnish with desired items!
I love this as a breakfast dish with a side of eggs or tofu! It will give you loads of energy and
allow you to start your day on the right note!
1 bunch rainbow chard, washed and chopped (add 2 cups spinachor kale when in season)
1 onion chopped
2 cloves crushed garlic
1 Tbsp olive oil
1 can organic chili beans drained and rinsed
1 Tbsp red wine vinegar
1 Tbsp tamari
Salt/pepper to taste
1 bunch fresh chives for garnish
Heat olive oil over medium heat in a large cast iron pan. Add onion/garlic and saute for 5 minutes. Add the greens saute 5-10 minutes (until the greens have cooked down completely). Add the beans, tamari, and vinegar and mix well. Cover and cook 5 more minutes. Add salt and pepper to taste. Garnish with the chives.
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
Search Recipes by Month:
Search Recipes by Ingredient