Thursday, April 11, 2013

Green Beans With Garlic & Tea

Maybe it's the cool night air and the rain creeping towards us that has me on a family recipe kick tonight and thinking of my hometown of Youngstown.  Whatever the impetus may be, you will have my amazing mother-in-law, Heather, to thank for bequeathing me with a copy of the Greater Youngstown Italian Fest cookbook, containing none other than her absolutely killer Green Beans with Garlic & Tea recipe.  And no, I'm not trying to earn points, my mother-in-law is pretty darn awesome, especially when it comes to all things cooking and baking.  Heather is also the queen of tea, there's always a pot steeping every time you walk into her home, so I shouldn't have been surprised the first time she served up these delectable green beans.  Forget the traditional heavy green bean casserole, these green beans are the perfect light and fragrant side dish, especially as we start moving into warmer temperatures.  So get ready to put the kettle on...and make some dinner!

Green Beans with Garlic & Tea

1 lb fresh green beans, trimmed
2 cloves garlic, minced
1 tsp. canola oil
2 Tbsp Keemun tea leaves (can substitute other Chinese black teas, Oolong or even Prince of Wales)
2 cups spring water
1 or 2 Tbsp almond slices, toasted

Boil the spring water and add the tea and allow to brew.  Steam the green beans in water.  While beans are steaming, saute garlic in oil until opaque.  Add brewed tea and simmer with garlic for 2 minutes.  Remove beans from steamer and put in large serving bowl.  Pour tea marinade over drained beans.  Garnish with the toasted almond slices and serve.

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