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Thursday, November 10, 2011

Baked Green Beans

I'm a fan of only cooking vegetables the barest of minimums.  Usually I'll simply blanch or steam them... if not just serve them raw...

However, there is something to be said for baked green beans.  Depending on your beans, they could require a fair bit of cooking, and I've steamed beans for close to 15 minutes and still had them be super crunchy.

So, a trick I learned from my wife actually, is to just drizzle a touch of oil and some salt and pepper, and throw them in the oven for about fifteen minutes.

As with all green vegetables, however, the moment can quickly pass when 'cooked' becomes 'over-cooked'.  So, be diligent!  Don't leave the kitchen, and take a peek every couple of minutes.  It helps if you flip (rotate) them about half-way through cooking... but it isn't the end of the world if you don't.

So, in addition to a couple other things I made for supper last night, I made some Asian style baked green beans.

I quickly whisked together: a couple teaspoons of sesame oil, a couple drops (literally) of soya sauce, a dash of pink Himalayan salt, and some crushed pink peppercorns (simple salt and pepper would do, if you're not a super-awesome-pretenticon like me).  Then, I just drizzled that on the beans, gave them a quick toss, and made sure they were evenly distributed (don't want too much crowding).   I even dropped a few actual sesame seeds on top for crunchy fun times.  :)

Into the oven (at about 350°) they go, for about 15 minutes, giving them a quick turn half-way through.  You know they're done when their colour just slightly starts to turn from green to a golden brown.  If you've used a LOT of oil, then they'll even look a little fried and crispy.  If they've gone yellow you've cooked them too long.

Crunchy and flavourful and delicious!


  1. Pink salt and peppercorns ....where do you get this stuff???

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