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Every year the garden is different. And I’m hearing it from other backyard farmers all over the country … this year is a bad year for squash, and a great year for green beans. My garden is no different. Green beans galore.
I’m a big fan of green beans. Kentucky Pole Beans to be exact. I’ve grown many varieties, and while I love them all, I usually go back to Kentucky Pole Beans. Prefer pole beans to bush beans too…
Not that you can’t make Roasted Green Beans with Prosciutto with other beans, you can. The timing shouldn’t be any different for a different bean. Size will matter… it always does, so when cooking start checking them for doneness after about 15 minutes. Mine were super fresh, and they still took 20 minutes, but they weren’t super small either.
The crispy prosciutto gives a nice crunch, the onions get a beautiful caramelization and the beans are tender, with just touches of roasted goodness.
I start with fresh beans, then I add a red onion, cut laterally into slices.
Toss them with a little extra virgin olive oil, some salt, pepper, and the prosciutto, cut into a chiffonade which is a fancy cooking term meaning thinly sliced …
Pour them onto a foil covered cookie sheet. You don’t need to cover the pan with foil if you like hard cleanup; but I prefer an easy cleanup, so foil it is. Bake for about 20 minutes in the lower third of a 400º oven (keep an eye on them after 15), stirring occasionally
Heat oven to 400º F. Toss the green beans, onions and prosciutto with the olive oil; season with salt and pepper; pour onto a rimmed cooking sheet. Roast in oven, stirring occasionally until the green beans are tender and lightly browned and the onions are caramelized; about 20 minutes. Serve hot or at room temperature.As a variation, you could drizzle a little bit of a good balsamic vinegar on them
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