My memories of green beans begin in childhood. My mom would often heat a few cans of green beans on the stove for dinner, maybe sprinkling a little salt to add to the taste. I am sure for her, as a mother, every vegetable she could get my brother and I to consume was a victory in those early years. Fortunately for her, as a child I loved those canned green beans. Canned green beans do not have any weird stems, they were easy to chew, and probably had a lot of added salt- what’s not to love as a five year old?
As I have grown up and developed my own habits in the kitchen, canned fruits and vegetables is something I generally try to stay pretty far away from. I eat canned beans, but that’s about it. Thus, when I moved out of my parents home, I stopped eating green beans from a can, and pretty much forgot about the vegetable all together. That is, until last week.
While produce shopping I noticed that my grocery store had an enormous pile of green beans on sale last week. They looked so fresh and healthy; I immediately got a craving for them! So that night I threw together this recipe, served them up with my dinner, and was happy all around. Grateful for the simple things in life.
- 1 Tablespoon olive oil
- 2 Pounds green beans
- 3 Tablespoons orange juice
- 1 teaspoon orange zest
- 1 ½ teaspoons minced garlic
- Optional: dash of salt and shredded parmesan cheese
- Preheat the oven to 350˚F and brush a baking sheet with a thin layer of olive oil.
- Rinse the green beans and remove the stems if desired.
- Combine the orange juice, orange zest, and minced garlic in a large Tupperware. Add the green beans, seal, and shake until the green beans are coated in a thin layer of garlic and orange juice.
- Spread the green beans out on the baking sheet and bake for 20 minutes, flipping in the middle.
- Serve warm with shredded parmesan cheese and a dash of salt. Enjoy!
Notes and Tips!:
- Source: A Rented Kitchen
- If you like this recipe, check out these other delicious dishes from ‘a rented kitchen’: