Tangy Green Beans

    Taste Of Home Country Cooking has many good recipes. One of them is for Tangy Green Beans. We all like green beans and there were some good looking fresh ones in the supermarket. Isn’t it nice that you can now buy vegetables and fruit out of season for a decent price. Frozen would work well also. I always have Parmesan cheese on hand so these were simple to make. 

  You can cook the beans to the tender crisp stage, drain and rinse with cold water earlier in the day and finish them up at your meal time. I fixed them as the vegetable along with meatloaf and baked potatoes. A good use of your oven and nice to have on a cold day.  

 The bread crumbs were from some leftover rolls from Thanksgiving that I dried and mixed with herbs. They keep fairly well if they are good and dry. If keeping for a while, put in your freezer.

Tangy Green Beans

1 pound fresh or frozen green beans, cut into 1 ½ inch pieces

1 tablespoon finely chopped onion

1 tablespoon olive or vegetable oil

½ tablespoon vinegar (I used white wine vinegar)

1 garlic clove minced

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons dry bread crumbs

2 tablespoons grated Parmesan cheese

1 tablespoon melted butter

  In a saucepan, cover beans with water; bring to a boil. Cook uncovered for 8 to 10 minutes or until crisp-tender. (they will finish cooking in the oven) Drain. Add onion, oil, salt and pepper, vinegar, garlic; toss to coat.

  Place in an ungreased 1 quart casserole dish. Toss the crumbs with the melted butter, and grated cheese. Sprinkle over the top of the beans, Bake in a 350° oven for 20 to 25 minutes or until golden brown. 

Yield: 3 to 4 servings