Delicious green beans

There was a noticeable shift at the market this week. The stone fruit were still abundant, but the citrus were coming back too. The greens no longer looked wilted and miserable, and there were sweet potatoes at a few different stalls. I, being a major sweet potato lover, grabbed one to bake for dinner. Most of the Winter will see me eating baked sweet potatoes for dinner, usually slathered with copious amounts of butter, and a big pile of sauteed greens on the side. I know, boring huh? 🙂

But there were also some lovely looking green beans. Really bright and pretty. And keeping in mind how beautiful those glazed carrots turned out a couple of weeks ago, I decided to do something similar with the beans. The sweetness comes from the molasses– having just received some mineral testing results and finding that my potassium levels are dangerously low, I think I’ll be throwing molasses in just about everything for the next wee while…

Green beans a la Bek

1 lb green beans

3 tb butter

1 tsp salt

grated rind of 1 lemon

1 tsp molasses

2 cloves garlic

chopped parsley, rosemary, thyme– about 2 tbsp total

Top and tail the beans, and throw them in a pot, along with the rest of the ingredients (except the herbs). Add about 1/2 cup water to the pot, and bring to a boil. Cook until there is no water left, tossing the beans frequently. There should be a thick syrupy buttery glaze on the bottom of the pan, which you can coat the beans with, before sprinkling with the herbs and serving.


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