green beans have been on sale lately... my advice: as soon as you get them home from the store, prepare green beans for cooking later by snapping off the ends and rinsing. it's nice to get that out of the way, because it always takes longer than you think it will when you've got other fish to fry... so to speak. if you're making them that night, they'll be fine waiting for you in the fridge.
the days of pawing through a big box of beans and selecting what you want in your plastic bag are pretty much gone. most of the supermarkets in town set up big plastic bags well over a pound each-- that's a lot of snapping!
i filled a casserole dish with green beans and added one can stewed tomatoes and tossed some grated cheese in. then put a couple of bacon-wrapped chicken breasts (they were a dollar again!) on top and baked at 400 for about half an hour. the green beans don't get mushy and overcooked with this method.
1 comment:
Bacon, isn't there anything it can't do? Bacon wrapped chicken breast, I have never heard of that combo but it's making my mouth watery.
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