Aug 14

Aug 14 beans & greens

I thought I’d share a couple recipes that I’ve been making all throughout the summer. Anyone who knows me well knows that I LOVE beans. I could probably be a bean ambassador. I eat beans by the can, and yes, sometimes I even eat them straight out of the can. Because I’m pescatarian, I think my body craves foods that are protein packed, and beans satisfy that craving for me.

This bean recipe is a cherished recipe of mine that I make every single week, no fail (usually multiple times a week). I love this recipe because it’s delicious, simple, and packed with protein. When describing this dish to others, I like to say that it’s similar to scrambled eggs, but I replace the eggs with beans. This is the perfect recipe to make when it’s 7:00pm, and you just want to whip up something real fast so that you can get back to watching the Netflix show you’ve been hooked on.

I also wanted to share my dad’s summer green bean salad that has become a new family favorite. There was a week when he made this salad something like 4 nights in a row…it’s that good. I love how easy it is to make, yet how flavorful it is too. The combination is just divine, and it’s a great way of making sure you get your veggies too. Let me know if you end up making these recipes, I love them both :)

P.S. If you have any good bean recipes, please send them over my way!

Maya’s Beans

Recipe by Maya Wilson

Serves 1 person

Directions

Turn stove onto medium high heat and heat EVOO on a pan until it’s shimmering. Turn the heat down to low and add the garlic. Cook until it’s golden brown, being careful not to burn the garlic. Add the cherry tomatoes and cook until they have wilted down, about 3 minutes. Add the spinach and cook until it has wilted. Add a sprinkle of sea salt.

Add the beans to the pan, and stir occasionally for about 5 minutes. Sprinkle with sea salt.

Serve warm and enjoy!