By Kathi Carter Rodriguez
My creative juices were astir as I opened this week’s veggie box. Ah! Romano beans again. Not too long ago, I had never heard of them. Now, I totally dig them and can whip them into a quick side dish in 5 minutes flat.
[Psst! If anyone wants to put a timer to this recipe---have at it].
Here we go: While waiting for a cup of water to boil in a steamer pot*, I rinse and cut both ends of the beans. When the water starts to boil, I place the beans in the steamer insert and cover the pot. I like my beans cooked al dente, so steaming them for 2 minutes is suffice for me. I pour the beans into a large mixing bowl and combine with coconut amino acids, rice vinegar, oil and a smidgen of honey. Voila!
INGREDIENTS**
Romano beans
Coconut amino acids (a Trader Joe’s gem)
Rice vinegar
Oil (coconut, avocado or olive)
Raw honey (a smidgen)
Optional Enhancers:
Dukkah (a Middle Eastern nut & spice blend; on occasion you can find it at Trader Joe’s)
Home roasted walnuts
* To quicken the boiling process, cover the pot with a lid.
** This is a no-measure recipe. So add the seasonings in small amounts and use your taste buds to gauge the suitable amounts.
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