It seems strange to say that a side dish was the star of the meal. I guess it depends on what you serve it with.
I served this recipe with the Pork Tenderloin In Sour Cream and the Cheese Soufflé. As I described yesterday, the pork was over cooked, and the soufflé wasn’t all that impressive to me.
First, there is a lot of butter in this recipe. I am absolutely not complaining about that, I love butter.
The butter soaks into the other ingredients beautifully. The beans cook so that they are still crisp, which is the way I like them. You could cook them longer is you like a softer bean, I would just wait to add the other ingredients if you do it that way.
For the crackers, I used Ritz. They also added a buttery taste.
Blended together it was absolutely lovely. We ate it all, there were none left over.
CRUMBED GREEN BEANS
4 Cups Cooked Green Beans
6 Tablespoons Fat
1/2 Cup Cracker Crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
Pimiento Strips
Heat beans with fat, crumbs, salt and pepper. Mix until beans are coated with crumbs and crumbs are browned. Garnish with pimiento strips.
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