Green Beans with Shallots, Garlic, Toasted Almonds, and Cranberries
By Food Loves Writing on January 27, 2014
It’s sort of ironic that, while as a child, green beans were the vegetable I hated least, as an adult, they are the everyday vegetable I overlook most. I mean, it’s true I love them slow-cooked with tomatoes, the way Tim’s grandma taught him to like them and the way he later taught me, but I only make them that way when Roma beans show up in our CSA or Tim throws a bag of fresh green beans in the shopping cart because, most of the time, the other, more alluring vegetables win out. If I were ranking vegetables in order of the excitement I feel about eating them, the very nonofficial, I-reserve-the-right-to-change-it-later list would look like something like this: Onion: I have to rank onions (white, yellow, red; shallots; green onions, leeks) as #1 because a world without onions would be a world without mire poix, a world without onion rings, a world without the smell of sliced onions caramelizing on the stove—in short, a world with less flavor and a world I’m glad not to know. . . .