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2 pounds Italian green beans, cut into 2-1/2" pieces (or thereabouts)
Line a large pan (I used a jellyroll pan) with foil for easy cleanup. Spray with olive oil spray. Spread the beans in the pan and sprinkle with garlic slivers. Spray with olive oil spray and sprinkle with salt.
Bake at 400°F for about 20 minutes or until beans are tender and garlic is starting to brown. Stir after 10 minutes.
Poster's Notes:
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: N/A
4 large cloves garlic, slivered
Olive oil cooking spray
Salt
Another hit at my Shabbat dinner were these beans--a cinch to make. I don't know the official name of the kind of beans I used--I've always known them as Italian green beans. They are flat and very long, 1" to 1-1/2" wide. When I lived in the U.S. I only saw them frozen, but here in Rehovot my local greengrocer carries them. You could probably use regular green beans.