Green Bean Hash

I have a plethora of green beans in the fridge! The recipe I used for the beans last night originally called for broccoli. Since we have been putting more effort into local eating, we haven't had broccoli. I admit I have been missing broccoli very much! I figured subbing the green beans in a broccoli recipe just might assuage my longing for broccoli.

• 1/2 lb green beans
• 1 tbsp butter (please don't substitute olive oil!)
• 2 tbsp pine nuts toasted
• 1/4 red onion
• 2 garlic cloves
• grated Asiago or similar grating cheese

Steam the beans until tender.

















While the beans steam, toast the pine nuts. Melt half the butter in a skillet over medium heat, add nuts and swirl in pan until toasted (about 1 minute). Remove from pan with a slotted spoon and reserve.
















Rinse beans in cold water until cool to the touch. Chop into bite-sized pieces. Chop onion and garlic.














Melt remaining butter in the same skillet used for the pine nuts. Add garlic and onion and cook until tender.
















Add beans, reduce heat. Cook beans for about 15 to 20 minutes or until the onion and beans crisp around the edges. Stir only occasionally to allow for the most crispiness (this is where the broccoli is really wonderful in this recipe!).
















Sprinkle in pine nuts followed by the cheese. Serve when melted.
















Our meal included grilled BBQ pork and grilled potatoes.