0.0 – 0 reviews • Green Bean
| Yield: |
1 pound of green beans |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound green beans, trimmed and cut into thirds
- 1 red bell pepper, seeded and sliced
- 1/2 cup apple cider vinegar
- 2 ounces dried porcini mushrooms
- 2 cloves garlic, smashed
- 8 sprigs fresh thyme
- 1/4 cup Hidden Valley® Original Ranch® Dressing
- 1/2 cup French-fried onions, lightly hand-crushed (recommended French’s)
Instructions
- Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
- To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
- Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing. Toss and serve with fried onions sprinkled over the top.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
174 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
7 g |
| Sugar |
7 g |
| Protein |
5 g |
| Cholesterol |
4 mg |
| Sodium |
536 mg |
