No Longer a Green Bean Hater

I have been a self-professed green bean hater.  For years.  In fact, I believed it was the only vegetable I hated. 

Wanting to challenge myself, I decided to try Monica’s method for preparing green beans. 

I can no longer say I hate green beans.  Thank you Monica.

Not having a Trader Joe’s near me, I seasoned my green beans only with garlic powder and salt.  I used 1 tablespoon olive oil to cook a lot of green beans. 

I don’t think we cooked these nearly enough – but we know what to expect for next time.  These were amazing. 

Green beans were only half my dinner – the other half was Lentil Snobby Joes from Veganomicon. 

Snobby Joes

1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 1.5 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.  Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

This is one of my favorite recipes – not too difficult to make – although it does take a little longer to cook.  It makes tons of leftovers though which makes it a perfect weekend meal.