Seasonal Ontario Food

It's been a while since I made this, so I goofed. Lately I've been inclined to serve my beans whole - they look so nice that way. However, it's a mistake with this recipe. They really need to be cut up to absorb the vinegar and so that you get beans and nuts in every mouthful. If you make them with the whole beans, as I did in the photo, you are really eating two different things. Mind you, I think the nuts are more than tasty enough to snack on by themselves, but that's not the point. Cut those beans!

2 servings
30 minutes prep time


Spiced Walnuts:
1/2 cup walnut pieces
1 tablespoon walnut or sunflower seed oil
1/2 teaspoon salt
1 teaspoon sugar
1 to 2 teaspoons garam masala OR 5-spice powder

Heat the oil in a small skillet, and cook the walnuts gently in it until slightly browned and fragrant.

Meanwhile, mix the salt, sugar and spice in a small bowl. Lift the nuts out of the oil with a slotted spoon, and toss them in the spice mixture until evenly coated. Let them cool.

Marinated Beans:
450 grams (1 pound) mixed green and yellow beans
1/4 cup raspberry vinegar
1 teaspoon sugar
1/4 teaspoon salt

Wash and trim the beans, and cut them into bite-sized pieces. Cook them until just tender.

Meanwhile, Mix the vinegar, sugar and salt in a shallow bowl. Add the hot, drained beans, and let them cool, stirring occasionally. When they are cool and have mostly absorbed the vinegar, about 1/2 hour to an hour, put them in a serving dish and top with the spiced walnuts.

These can be made in advance; just don't combine the beans and nuts until just before serving.





Last year on this date I made Meatloaf Rouladen.