I love a big bowl of slow cooked green beans with onions and maybe a little bacon. I like them soft and easy to chew. I have made many many dishes of canned green beans cooked for an hour in an iron pot and loved almost all of them.
What I have not done is roasted them.
I found this recipe from one of my favorite sites from the Whole 30 days, Nom Nom Paleo. Michelle suggested using some fish sauce, which I did not have, but I’m very intrigued by this stuff. All I did was toss them in some rendered bacon fat, plenty of black pepper, and a sprinkle of Sunny Spain. Any all purpose vegetable season will work if you do not have a Penzey’s near by. Roast them. Devour them.
- 1 pound green beans, stem ends removed
- 2 tablespoons melted bacon fat
- 1 teaspoon Sunny Spain vegetable sprinkle
- Freshly ground black pepper
- Juice from half a lime or lemon
- Preheat the oven to 450°F. Use aluminum foil or parchment paper to line a baking sheet.
- Add green beans, washed and completely dried, to the sheet. Pile them up. You’re about to make them very happy.
- Add the melted fat, seasoning, salt and pepper. Quickly coat before the fat gets cold.
- Arrange in one layer and roast in pre-heated oven for about 20 minutes. Turn them once around 12 minutes.
- They are done when they get wrinkly and start turning brown and GOOD. Sprinkle a little lemon on top.
Make plenty. These can be addictive!