Snap bean tian

Planning for dinner last night, my only lead was the week-old mound of snap beans desperate to be used up. There are infinite ways to prepare green beans… which makes it a bit difficult to narrow down the meal options. When I found a recipe for vegetable tian in Jeanne Lemlin’s Main Course Vegetarian Pleasures, though, I knew I had a winner. This simple Provençal casserole is one of the most unique manners of preparing green beans I have come across, and quite tasty. It could definitely have used salt and a bit more of the herbs, and was a bit dry, but still a definite hit! Made enough for three casseroles, enough for nine hungry farmers with leftovers.

I also found some lemon balm in the cooler with the beans, and minced a little for the salad, along with cucumbers, tomatoes, and sunflower seeds. A great touch, with a refreshing lemony taste and fragrance.

Snap bean tian

8 pieces of bread

Oil

6 cloves chopped garlic

4 pounds snap beans

1 large squash (original recipe calls for mushrooms)

4 bell peppers, chopped

4 tomatoes, chopped

3-4 small onions, chopped.

Fresh (or dried) basil, oregano, thyme, and dill weed

Salt and pepper

Tear bread into pieces and place in food processor to make crumbs. Sauté with garlic until light golden. Set aside. Remove tips from beans and mix together with onion, veggies, herbs, and one cup of oil. (Mincing onion and herbs in food processor speeds things up a bit.) Preheat oven to 350ºF. Spread into shallow baking dishes, top with bread crumbs, and bake 35-45 minutes, until tender. Serve over pasta. Yum!

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