This could be seen as a high-falut’in take on the old stand by bean casserole that I came up with from what is on hand. The beans were large when harvested, but I want to use them so I thought about what would make them appealing. they were so good for lunch we are having them for supper also.
Make garlic cream cheese ahead: Process room-temperature cream cheese with a couple cloves fresh garlic, a little salt and a dash of lemon juice. Let sit for a few hours in the fridge. Remove before starting the green beans.
While the green beans are cooking, brown sliced almonds in a mixture of butter and sesame oil in a small frying pan over medium heat, stirring.
Cut and cook fresh green beans in an abundance of boiling water. Drain and put in serving bowl.
Stir in a few tablespoons garlic cream cheese and top with browned, sliced almonds. Serve.
Salsa
Fresh salsa tonight with sungold tomatoes, garlic, onion and cilantro from the garden. And a bit of salt and lime juice. I cut the onion and cilantro by hand and used the Cuisenart for the tomatoes and garlic.
