It’s the season for green beans!  As sad as I was that I didn’t plant any beans in early summer I was blessed to have been given the opportunity to harvest 7 pounds of fresh green beans right off the plant from a friend.  So what does one do with so many green beans?  I blanched and froze about 5.5 pounds and made a few recipes to share with you in the coming week.  One is a ferment that I’m hoping tastes great!

During the summer when I’m busy outdoors I try to spend as little amount of time as possible in the kitchen.  A great way to use seasonal green beans is to roast them right along side potatoes and red onions.  Throw in a couple of scrambled eggs from the backyard and there you have a nourishing and easy summer meal.

Roasted Garlic Potatoes with Green Beans and Red Onions


  • 4-5 medium potatoes, chopped
  • 1 small red onion, chopped
  • 1/2 lb of fresh green beans
  • 2-3 cloves of garlic, pressed
  • 1/4 cup extra virgin olive oil
  • 1tsp celtic sea salt
  • a variety of fresh herbs (I used thyme and tarragon)


  1. In an ovenproof dish combine all ingredients.
  2. bake at 425 degrees for 30 – 45 minutes.

Easy!  Buen Provecho!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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