Mint. Yes. Green Beans. Yes. What a great recipe! I was so excited to find minted green beans in one of my old cook books because it’s a quick and easy way to spice up a simple side dish. When it comes to dinner, I have a habit of slipping into a routine of quick & simple dishes but I’ve noticed that I get tired of it just as easily as I develop the routine. I tend to lean on green beans for a vegetable side dish quite a bit despite the fact that they are so boring! This is why I’m loving minted green beans. It’s still quick & easy only… better!
I was on one of my usual walks around the neighborhood and I noticed that our new neighbors have some wild mint growing in their yard. When I pointed it out to her she insisted that I take some! Bonus! I now am the proud new owner of two beautiful mint plants growing on my front porch with the rest of my potted garden. With the addition of my new mint plants, I can continue to make my super simple green beans recipes but with a fresh new flavor!
Mint leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste that really freshens up this average side dish. Minted green beans will easily become a new dinner “staple” that I will be integrating into my routine.
On a side note… This is my first year with a potted herb garden and I’m loving the wonderful smells that come from it. When you first walk up onto the front porch from the driveway you can smell basil, parsley and now mint. Michael has shared his gratitude with me several times when he has come home to the sweet smells on the front porch then opened the door and smelled whatever delicious meal I’m working on for Bread & With It. He says it makes coming home from work even more enjoyable than it already is 😀
- 4 cups fresh green beans
- 1/4 cup chopped fresh mint
- 1/3 cup butter
- 1/8 teaspoon pepper
- Preheat oven to 400 degrees. Place green beans in a casserole dish, cover and bake for 15 minutes.
- Cut butter into several pieces and place on top of hot green beans, sprinkle chopped mint and pepper on top, cover and cook 10 minutes. Serve warm.
