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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I've loved green beans ever since I started eating them off the vine in my grandmother's garden. To add a little heat to these baked beans, I sometimes sprinkle them with crushed red pepper flakes. Ingredients:
2 pounds fresh green beans, trimmed |
16 shallots, quartered |
1/4 cup olive oil |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano |
4 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
1/4 cup lemon juice |
1/4 cup balsamic vinegar |
1/2 cup slivered almonds, toasted |
Directions:
1. In a large bowl, toss the first nine ingredients; transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 400° for 25-30 minutes or until crisp-tender.
2. Transfer to a serving bowl. Drizzle with lemon juice and vinegar; toss to coat. Sprinkle with almonds. Yield: 10 servings.
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