Spicy Parmesan Green Beans and Kale

I haven’t tried this yet, but it looks great and will work with our beans, kale and mushrooms this week. I’m going to try it.

-Joann Marks

Dream Beans

One of our favorite dishes is when my hubby, Dale, makes his (almost famous 🙂 “dream beans.” Here is the recipe…

Dales “Dream Beans”

2 pounds green beans, fresh or frozen (if fresh, snap off the stem ends)

1 medium onion coarsely chopped

8 – 10 cloves garlic finely chopped

1 small red bell pepper (or 1/2 large) chopped

3-4 Tbl Bacon bits or ham chopped finely (turkey ham works nicely too)

3-4 Tbl Brown sugar

1/4 cup canola or refined olive oil for high temp cooking

Salt and pepper

Keep a cup of water handy for adding steam


Optional (not optional in my book, but if you can live without the pepper heat or nutty sesame taste, more power to ya)

1 Tbl bene (sesame seeds)

3-4 dashes Ground cayenne pepper or 1/2 jalepeno minced



Heat a large, heavy stainless or cast iron dutch oven, frying pan or wok (please, not non-stick) over medium high heat until water beads.


Important Note: You will have to do this in two sessions to fit it all in the pan and keep the pan hot enough to do this.


First Session: Use 1/2 of each of the available ingredients


Add Oil and quickly add onion, garlic and red bell and stir with spatula or wooden spoon. These will cook very quickly.

As these begin to brown (30 – 60 seconds), add brown sugar and meat pieces and stir well.

When the brown sugar liquefies (20-30 seconds) , add beans (and optional jalapeno or cayenne and bene)

Stir everything well for 1-2 minutes to ensure thorough coating, then let sit for a minute, add a dash of water for cooking steam and stir again (you might need to do this a couple times).

Let sit for another minute or two as the pan has cooled from the mass of the food added. Stir again and check beans for desired tenderness (you want them still slightly crisp). It may take 5 minutes or so to get the beans to the desired state. Salt and pepper to taste (takes at least a tsp of salt and the same for pepper). When beans are at desired tenderness, relocate pan contents into a bowl.


Session Two: Repeat the process with the other half of the ingredients.


Note: try to keep from eating all of the beans yourself as this would be understandable but greedy and selfish J.