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Twink's Treats: The “Go To” Vinegar Bean

Twink's Treats: The “Go To” Vinegar Bean

“Go to’s” – we all have them and need them in our lives.  The friends and family member(s) who you turn to when you need help or just a pick me up, the outfit(s) that are trusty and comfortable, the restaurant(s) that you gravitate to time after time, and even the food we eat.  With all the stressors, decisions, and events that encompass us daily, it’s so nice to have the “go to’s” that we don’t have to think about, but just simply “go to”.  

One of my “go to’s” are green beans!  Yes, green beans. Some may think they’re boring, tasteless, etc. but cooked properly they are very tasty.  Also a good source of fiber, protein, vitamins and iron, and low in calories.  There are many ways to cook them, but one of my favorites, as well as my family’s, are the vinegar beans.  This is a side dish that I “go to” so often.  You can use canned beans, such as cut green, French style and Italian cut, but be sure to thoroughly rinse them to get the canned taste out before you cook.  I love to use fresh green beans, especially in the summer when they’re home grown.  But we’ll get into that this summer.

For my Vinegar Beans, I love to use haricot verts, or “verts” as we fondly refer to them. You can find them in most grocery stores in the produce department. These are long, skinny fresh green beans, usually more tender than regular green beans.  They are cooked whole, not cut up, and are an elegant side dish.  And I use apple cider vinegar to season them.  I could talk about vinegar all day – it’s like a magic agent to transform standard vegetables.  Most people don’t realize that it is wonderful on green beans – but once you taste this method, it’s definitely a “go to”.  Here is my version:

Twink’s Vinegar Beans
Haricot Verts (or other whole, fresh green beans) with tips cut off, rinsed
2 stalks celery, cut
½ onion, sliced thin
Olive oil
Apple Cider Vinegar
Salt and pepper to taste

Bring water in medium saucepan to a boil. Add green beans, onion and celery, drizzle with olive oil.  Cover, and cook until crisp-tender, or longer if your tastes want.  Cut off burner, add some apple cider vinegar (amounts vary to taste and amount of beans, but start with 3 tablespoons) and let beans rest.  Before serving, drain most of the liquid, season with salt and pepper. Drizzle with olive oil and adjust vinegar to taste.  Serve on small platter.

Until next time, be kinder than necessary, and make someone smile today!
-Twink

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