Saute Green Beans with Ham and a side of Lamb Chops
I love green beans and am always trying to find new ways to cook them. Sometimes I simply steam them or put them on a baking sheet and roast them. I had purchased a couple bags of green beans last week and was thinking, how about sauteing in a light “gravy” to serve over rice or cauliflower rice? There is no cream or starch added to this “gravy”, keeping it healthy….just tons of flavor! Turns out this new creation has become one of my husband’s favorites.
While I do add some ham cubes to this, you can certainly leave out… making this the perfect meal for those days you want to go meatless. A side of lamb chops seared in a cast iron skillet makes this a lovely meal.
Ingredients you will Need
- equivalent to 2 12 oz bags of Fresh Trimmed Green Beans
- 4 Cups of Low Sodium Vegetable Broth
- One large and one small Red Onion sliced
- 8 cloves of minced garlic
- Juice of 2 lemons
- 3 tablespoons of Herbs de Provance
- 6 -8 dashes of low sodium Worcestershire sauce
- 1/2 pound of cubed ham
- 1/4 cup of Marsala Cooking Wine
- 1 pound of Shiitake Mushrooms, stems removed. Slice the larger mushrooms
- Half pint of Baby Bella Mushrooms
Lets Saute your Green Beans!
- Add your sliced red onion to your skillet (on high heat) with a drizzle of olive oil with a generous pinch of salt and pepper. (I love the Le Creuset dutch oven skillet) Saute till soft and caramelized creating brown bits at the bottom of your pot.
- Add in 1 cup of your vegetable broth and scrape the brown bits off the bottom of your pot.
- Add in all of your minced garlic (add more garlic if you like)
- Add in all of your mushrooms
- Add in all of your Herbs de Provence seasoning
- Add in all of your ham
- Add in about 2 more cups of your vegetable broth
- Add in your Marsala cooking wine
- Add in your Worcestershire sauce
- Add in Lemon juice
- Add in your Green Beans
- Add a pinch more salt and pepper and more Herbs de Provence if needed.
- Let simmer on low heat for about 15 minutes or until your green beans are done. They should turn a bright green. Don’t let the green beans become mushy. They should be tender and have bite to them, but not crunchy.
Serve this over brown, white or Cauliflower rice. I prefer Cauliflower rice and recommend you season with the seasonings used in this recipe.
As you will see from my photos, I served this with lamb chops.
To Cook your Lamb Chops:
- Marinate your lamb chops in olive oil with Chimichurri seasoning for a couple of hours
- Using a cast iron skillet, set to high heat with a drizzle of olive oil coating the bottom of your pan
- Add your lamb chops to the cast iron skillet and sear for about 3-4 minutes on each side. (like to cook mine medium rare. Cook yours to your desired temperature.)
This makes for a elegant dinner for two, with lots of good leftovers for the week, or have some friends over for an elegant dinner party.