Sunday, September 21, 2014

Two Color String Beans with Toasted Pine Nuts

I found some nice wax beans at the store, but I certainly didn't want a three bean salad with those big nasty kidney beans and sour dressing.  These wax beans needed something absolutely delicious to do them justice.  So after wandering the back alleys of the internet, I put some ideas together and came up with this yummy dish of roasted beans with some non-traditional spices.  I'm not sure that anything can beat roasted veggies.  Well, probably chocolate.  But until dessert rolls around, these will work.

Two Color String Beans with Toasted Pine Nuts

¾ pound green beans
¾ pound wax beans
2 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons pine nuts
1 teaspoon za'atar
¼ teaspoon Aleppo pepper
1½ tablespoons chives, minced
Sea salt
Freshly ground black pepper

Preheat oven to 400°F.

Cut stems from green and wax beans.  Toss with garlic and olive oil, and lay out on a baking sheet in an even layer.  Roast for 20 to 25 minutes, or until tender.

Meanwhile, in a small frying pan, toast pine nuts until light brown, shaking the pan often to keep the nuts from burning.  Set aside.

When beans are done, transfer them to a serving platter.  Sprinkle with the za'atar, Aleppo pepper, chives, and salt and pepper to taste.

Makes 4-6 servings

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