Ronnie’s Favorite String Beans


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Description

Ronnie Shushan, the designer of this cookbook and a writer who is working on a book about the creation of the Spiral House, gave us this recipe because we share her love of garlic. A staple of both the kitchen pantry and the herbal medicine chest, garlic is reputed to contain a little bit of just about everything our bodies require. Long, slow cooking — in the skillet here or oven-roasted — mellows garlic’s pungency and gives it a creaminess that makes it spread divinely on a good bread.

Ingredients

8 cloves

Garlic (peeled, at least 2 cloves per serving, more if you are a garlic lover)

Olive Oil (to taste)

1 pound

Green Beans ( blanched or not, depending on size and personal preference)

1⁄2 cup

Flat Leaf Parsley (chopped)

Coarse Salt (to taste)

Crusty Bread (optional)

Summary

Yield	Servings

This recipe is:

Gluten-Free, Nut-Free, Soy-Free

*As included in For Goodness Sake Cookbook

Instructions

Sauté the garlic cloves in olive oil over very low heat until they are soft all the way through and a little browned but not burned. Be patient, stir often, and keep an eye on the pan.
When the garlic is lightly brown and tender, remove with a slotted spoon and set aside for finishing.
Add the beans to the garlicky olive oil and cook over high heat until tender-crisp. It’s fine if some of them are a little blackened.
Season with a good coarse salt.
Toward the end of cooking, add the chopped parsley, and return the garlic to the pan for a quick stir.
Serve with a good crusty bread.

Notes

We like to use wide Italian-style green beans in this dish. Obviously, leave out the crusty bread or select your favorite gluten-free bread for a gluten-free option.