A mother-daughter conversation on food and cooking (mostly)

Monday, August 13, 2007

Roasting Green Beans

When we visited David and Susan in Texas, they served a perfect dinner for weary travelers: grilled salmon, pink beans, cole slaw, and roasted green beans. I actually woke up in the middle of the night and wished that I had more of those green beans.

Susan says she roasts them at 425 degrees for 25 minutes. I did the same, with a little olive oil, salt, and pepper, but mine were not especially wonderful. I bet that's because she grew the beans herself and they had just been picked the same day.

1 comment:

Kris said...

Eva, I forgot to mention that Susan also makes sun-dried tomatoes in a dehydrator. She's really happy with it. She also cans some tomatoes in the traditional manner.