This green bean stew is close to our hearts as a family. It is one of the dishes we always request when we visit my parents.
Every summer, green beans are the most prolific vegetable in my garden. Unfortunately, I can’t keep up with the harvest and end up freezing much of it. As a result, I always find myself looking for new recipes to use all the harvest without getting bored.
Food & Memories
The connection food creates between people is almost magical. A person’s taste buds change with age, and part of it may be caused by nostalgia.
One might have hated eating a particular vegetable as a kid, but when they grow older and live away from home, new feelings develop as childhood memories are missed.
Since we live an ocean away from family, we find comfort in recreating some dishes they share with us. The most heartwarming moment was when my kids requested a dish they had at their uncle’s or auntie’s house.
Simple yet Satisfying.
This recipe is simple and can be easily modified to suit specific diets. It is equally delicious to use chicken breasts or thighs if you don’t have ground meat. If you are vegetarian, omit the meat, and you are all set.
Low and Slow
I tried this recipe on a stove-top, but it was not as delicious as oven-baked. Slow cooking is a great way to bring out the flavors of the different ingredients. It gives them plenty of time to mingle and marry to create this unique final flavor.
I haven’t tried using the crackpot yet, but it is something I am planning to do when school starts. However, I would use the low setting time and watch over it the first time. It is easy to overcook vegetables in the slow cooker, which turns them into mush. So watch out!
Let’s Make it
