Some people eat green beans the same way their entire life. I like to try new and different. Today I had a beautiful pound of French green beans my shopper brought me, and since I’m back to restricting my fat intake, decided on something sour. The amount of fat from the olive and pine nut is minimal per serving.
What I discovered over time is that even though I like sour, and sometimes even crave it, I tend not to eat as much.
Although I’m into side dishes now across the board, these green beans can be used as a main dish with a side of veg meat, scrambled tofu or rice.
While in the middle of making these beans, the electricity went off in the neighborhood, so I finished up using a battery lamp! Happy Green Bean Day!
Serves 8 sides
Make Sharon’s Sour Sauce first:
1/3 c. prepared yellow mustard
1/3 c. ketchup
2 t. bottled lime juice – I used Nellie and Joe’s brand
2 t. jarred chopped garlic
1 t. liquid smoke
1/3 c. chopped pitted green olives – I used Mezzetta brand
1 T. Balsamic vinegar
salt and pepper to taste
1- Place all sauce ingredients in mixing bowl and stir well to evenly distribute and sauce turns into one color.
2- Heat sauce or not- it works both ways.
1 lb. fresh green beans: root ends snipped off, washed, then placed in boiling water for about 3 minutes or till tender to your liking – this day I used Southern Select brand French Beans
Garnish: 2-3 T. raw crushed pine nuts – I used a mortar and pestle with good results; crushing them with the broad side of a large knife on a board also works as well
Assembly:
1- Lift cooked green beans from boiling water to large mix bowl.
2- Salt and pepper beans as desired. Toss well.
3- Pour half of the sauce over beans and toss to coat.
4- Transfer to serving plate, trying to keep beans going in the same direction.
5- Pour remaining sauce over top of beans, without tossing.
6- Sprinkle with crushed pine nuts.
7- Serve.
FAT-FREE CHEF™ 