My husband loves red pepper flakes, and hot sauce. He puts one or the other on everything.
I always try to tell him to taste what he’s about to eat before putting anything on it, but it’s usually to no avail. In his defense, my spicy tolerance is way lower than his, so when I think it’s perfect, its usually too mild for him.
We got some more beans in our CSA. Last time we got beans, they were green beans. I sautéed them up in a pan with some ghee, onion and garlic, and added some chunks of grilled sausage. While I was eating them, it felt like I was doing a lot of work on the chewing. Like, way longer than I should have been. They were woody. I couldn’t figure out what I had done wrong, so I went back to the CSA newsletter in my email. Turns out they weren’t green beans—they were some other kind of bean, that had to be shelled, and the pods discarded. But I swear to you, they looked just like green beans. I’m an idiot.
So this time, we got flat beans. I double-checked the internet to make sure they were pod-edible, which they were. Good news. So I took another go at the sautéed beans. I think the results were much more….edible. Seriously, though, I was impressed at how easy and flavorful this was! We ate them for lunch, then when it was time for dinner and we were feeling lazy, we tossed in some ground beef and had it for dinner. Reason 34, 539 why I love eating paleo. It’s only as complicated as you make it!
Spicy Flat Beans
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 c. flat beans, trimmed and cut into 2in pieces
- 1 can fire roasted diced tomatoes with green chiles
- 1/2 can water
- salt & pepper
Heat olive oil in a skillet over medium heat. Add onion and garlic to pan and saute for a few minutes, just until softened. Add chopped green bean pieces, can of diced tomatoes, the water, and s&p. Stir, cover, and simmer over medium heat for 30 minutes or until beans are crisp tender. Serve as-is, or mix in beef, chicken, or other protein of your choice to turn it into a meal!