So here is another tried and true solution for what to do with veggies going bad in the fridge before we can get around to eating them. It won’t work with everything, of course, but it works really well with green beans, Brussel sprouts, zucchini, and probably several others we haven’t tried yet. In this recipe, we used fresh green beans we’d bought a few days before. When they’re really fresh, there’s nothing better than steamed green beans with a little plant butter and lemon juice. But now they’re tough and stringy and getting spots. So here’s a really good option…

Serves 2-3

Ingredients:

• 1 lb green beans, trimmed and snapped into 1-2 inch lengths
• 4 large garlic cloves, minced
• 1 small onion, coarsely chopped
• 1 Tbs olive oil
• 1 can stewed tomatoes
• ¼ tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Optional: peanuts, mushrooms, or ginger

Preparation:

Over a medium-high heat, bring the oil to temp and sauté the onions, garlic and red pepper flakes. When the onions turn translucent, add the green beans and cook for another 5 minutes. Add the tomatoes and a generous grind of fresh black pepper. Reduce the heat, cover and simmer for 10-15 minutes, or until the beans are tender. Salt and pepper to taste, and serve with your favorite protein entrée.