Experiments with Side Dishes

As a way to eat more of our veggies, we’re trying out making side dishes every now and then.  It feels weirdly grown up.  But maybe once you have a car and pay rent every month and have bills you pay and jobs and can tomatoes, you also cook and eat healthy side dishes.

I guess the real challenge is, can you guess which is the side dish – the butter steamed green beans (well, purple beans) or the chickpea and tomato stew?  The answer is the beans.  We’ve been cooking our green beans in a delicious and simple way:  wash them, melt a tablespoon of butter in a pan and add the beans.  For one of these we also added some broccoli.  Add a few tablespoons of water and cover.  Cook for about 10 minutes on medium heat, stirring occasionally.

And of course, the lovely thing about using purple beans is watching they turn green as you cook them.  If you can get them off the heat while they’re still a little undercooked and crunchy you can enjoy them warm and multi-colored:

As for the chickpeas: 1 can chickpeas, 1 pint of cherry tomatoes cut in half, 1/2 a white onion cut into small squares, 3-4 cloves garlic.  Cook all of these together in a sauce pan and season with a dash of balsamic vinegar, salt, and pepper.


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