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THANKSGIVING: Easy minted peas and green beans recipe

Written By | Nov 22, 2014

PROVO, November 22, 2014— You may find as I have that there is always room for one more at the dinner table, and like the miracle of the loaves and the fishes, the food seems to multiply. The addition of a side dish to the menu can be used to add a burst of color, and when as delicious as these Minted Beans and Green Beans are, stretch the buffet.

This recipe is made with frozen peas and green beans that you might have in the freezer for a last minuted side.  If planning ahead, fresh peas and beans are always a spring time favorite. Regular old English peas and cut green beans are fine, or you can be fancy with petit pois and haricot verts.

Do your best to not brown the butter although it will taste just fine if you do. Mint is most easily chopped by tossing the leaves (not the stems) into a glass measuring cup and chopping vigorously with kitchen shears.

You will need:

1 ½ tablespoons butter

4 handfuls petit peas

2 handfuls skinny green beans

1 ½ tablespoons finely chopped mint

salt and pepper to taste

Melt butter over medium high heat. Throw in peas and beans. Sauté until bright green and crisp tender. CHEF TIP: If you can flip them in the pan do, it works better than stirring and it won’t break the delicate vegetables, releasing the inner liquids. This will keep them bursting with flavor and crisp, versus mushy or stringy.

Stir in mint, sauté one minute longer. Salt and pepper to taste and serve.


Amelia Ames

Amelia Ames is a food writer and reviewer for Communities @Washington Times. Her column Kitchen Journeys seeks to find the best in food, and those that prepare it for us. Read more of her recipes, reviews and news at Gastronomy Girl. She received a B.S. in Zoology-Entomology from Brigham Young University. Follow her on twitter at @ameliaames and check out the Kitchen Journeys facebook page at