![]() ![]() It was tasty - maybe even good enough to graduate to dinner.Įven though I made this for Andy, I’m adapting it to serve one, since that is likely the way most of us will use it. If I have the energy I’ll chop an onion or shallot to the butter because how could that be bad? On the particular Friday when Andy requested this, I made my best version yet, splashing in some soy sauce and rice wine vinegar then hitting the whole thing with a shake of Furikake, an ingredient that was most certainly not in my mother’s 1980’s suburban kitchen. ![]() If I’m feeling fancy, I’ll toss in some slivered almonds. I’ve been known to add a dash of vinegar here, a drizzle of Sriracha there. ![]() Most of the time I top them with a seven-minute egg. Sometimes I stand at the counter reading twitter, eating my big bowl of salty buttered beans, and that’s enough. I will not be taking follow up questions on this. Whole Foods sells the legit French-cut style, which basically means shaved and chopped, and makes them taste sweeter and better. Trader Joe’s sells “French Style” (look for them in the clear plastic bags), which are reliably skinny and flavorful all year long, especially appreciated during these out-of-season months. A few nights a week, my mom would do the same thing with the frozen rectangular block of Bird’s Eye “French Cut” beans, so when I toss them with melted butter and salt, I’m right back in my childhood mustard-linoleum kitchen. I’m not sure when I started picking them up in the freezer section of Whole Foods or Trader Joe’s or wherever else, but I did, and can I just tell you how liberating it is to scoop a handful out of the bag, smoking with frost, then dumping them directly into my hot buttered skillet?įor those of you scratching your heads at this, I should probably tell you that nostalgia is playing a huge role here. It shines at lunch because I’m usually coming home from my office to have a quick bite and walk the dogs, and I want vegetables, but I don’t want to deal with preparing vegetables (washing lettuce, trimming carrots, chopping broccoli, etc), which strikes me exclusively as a dinner-making enterprise. My Beans and Eggs have not yet made it to the dinner table. Or maybe it’s that they’re asking for permission to cook easy, delicious no-recipe type things for dinner. But what I’ve learned about these kinds of recipes (specifically those Beans on Toast and Breakfast Burritos) is that they get a lot of readers over the years, something that should not be surprising considering all anyone ever asks for in this world are ideas for easy, delicious things to cook for dinner or otherwise. Like Beans on Toast and Breakfast Burritos, my “green beans and egg thing” is one of those no-recipe recipes that is so brain-numbingly basic, it feels a little like cheating that I’m even writing it up. I made it for him because he was like Remember the green beans and egg thing you made last time I was working from home? Damn that was good. And I was like I remember exactly what I made you, because I make it every single day and is that your way of asking me to make it for you again? ![]() I’m writing this on a Friday around lunch having just made two bowls of what you’re looking at above, one for me and one for Andy, who is working from home. ![]()
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