There aren’t so very many recipes with green beans. They are good in a three bean salad or a more traditional holiday green bean casserole but they aren’t often paired with squash. I had a large summer squash and a huge bag of green beans from the garden and needed to make them play well together. I decided caramelized onions and a little garlic would tie them together in a pretty and tasty side dish.
I started with a really large onion. I diced the onion and added it to a drizzle of oil in a large nonstick skillet over medium high heat. I let the onion cook until it was translucent and browned, about 20 minutes. I stirred it often. When the onions were caramelized I set them aside in a bowl and returned the skillet to the heat.
I’d cleaned about 4 cups of green beans, cutting them into about 2″ pieces. I added them to the heated skillet with a tablespoon of bacon grease from the jar in the fridge. Adding bacon flavor was the result of my reaching into the fridge for the jar of minced garlic. The bacon grease sat next to the minced garlic and it was an “aha!” moment.
I let the beans sauté for 6-7 minutes, just until they were beginning to soften a bit. I wanted them to retain some of their crunch, not go soft and squishy on me.
I sliced the summer squash and cut it into fourths since the squash was quite large. I added the squash to the skillet and let it sauté about 5 more minutes.
I seasoned the vegetables with salt and pepper and 1/2 teaspoon of minced garlic.
The onions were added back to the pan and stirred for a few minutes to heat through. I taste tested and added another sprinkling of salt and some pepper. My vegetables were done! I served them for dinner with brats my P.S. had grilled. It was a nice balance of flavors on the plate. Green beans and summer squash ARE compatible and totally delicious with the addition of onions and bacon grease. Yum!
We loved the mix and devoured the whole pan of vegetables. I think it would have served 4, with other side dishes along with the brats. We just take our green beans and squash seriously!
Green Beans with Summer Squash
1 large onion; diced
drizzle of oil
4 cups green beans; cut into 2″ pieces
2-3 cups summer squash; sliced and quartered
1 tablespoon bacon grease
1/2 teaspoon minced garlic
salt and pepper to taste
Sauté onions in a large skillet on medium high heat with a drizzle of oil until browned and translucent, about 20 minutes. Place in a bowl and set aside.
In the same skillet add green beans and bacon grease. Fry for 6-7 minutes or until beginning to soften. Stir occasionally.
Add summer squash and cook for 5 minutes, stirring often. Add garlic, salt and pepper to taste. Cook until the squash is beginning to brown around the edges. Taste test for seasoning and serve.