Garlic Soy Green Beans


garlic soy green beans

Memorable meals alway include two things – great food and great company. I’d argue that the more important of the two is the people you’re with.

I’ve shared a few of my most memorable meals already… There was that unforgettable Beet Ravioli with Hugh Grant and Elizabeth Hurley in Toronto. Or the night that Placido Domingo serenaded us over the most wonderful meal at Rosa Mexicano in New York. But while those chance encounters with celebrities made for some fun stories, it’s really the company of family or dear friends that rank highest on my list.

From trying crickets for the first {and last} time in Mexico with some of my favorite people in the world, to making homemade ravioli with my niece and nephew at Christmas, to my mom making our favorite meals from childhood when we visit, to grilling pizzas for a group of 14 neighbors when I was expecting 6… you get the idea.

In many cases the meal isn’t elaborate or fancy. It’s just good food, made with love, and shared with people you care about.

Another memorable meal was last summer’s Pop Up Dinner in White, where four couples each made something to take to a special al fresco picnic that we’d enjoy with about 500 other people. I brought Fig & Chile Glazed Pork Tenderloin and Summer Squash and Red Quinoa Salad. My friend Twilah brought these delicious Garlic Soy Green Beans

These are wonderful served hot or at room temperature. They’d be perfect at a picnic, or on a buffet. Personally, I can eat them like candy as an apped’oeuvres or snack.

Garlic Soy Green Beans
Serves: 6
  • 2 Tbs olive oil, divided
  • 2 Tbs butter, divided
  • ½ medium onion, chopped fine
  • 4 cloves garlic, minced
  • 1 pound haricot verts {or regular green beans}
  • 1½ Tbs low sodium soy sauce
  • slivered almonds, toasted
  1. Heat a large skillet on medium. Add 1 Tbs butter and 1 Tbs olive oil. When butter has melted, add the onions and sauté until starting to brown. Add the garlic and stir until fragrant, about 30 seconds. Remove onion mixture from pan and set aside.
  2. Bring a large pot of water to boil and add green beans. Cook for about 5 minutes, then drain well.
  3. Melt the remaining butter and olive oil to skillet that onions were browned in. Turn to medium high and add green beans, stirring, until beginning to brown. Return onion mixture to pan. Drizzle with soy sauce and add almonds. Toss gently and serve immediately.


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