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Author Notes: The only vegetarian recipe my mother ever made, she forgot to hand down the measurements - just the list of ingredients with the 'taste of this' and 'handful of that' descriptions. It took me over two years to finally create a version I liked, and another twenty to decide to change it up as I expand my own vegetable repetoire. I am now trying it with leeks and almonds, and look for reader's versions to try as well —LAURA
Makes 4 sandwiches or 24 appetizers
- 2 hard boiled eggs
- 1 medium-large onion (I prefer sweet, like Vidalia or Maui)
- 10 ounces frozen french-style green beans
- 3/4 cup walnuts
- oil (either olive or canola)
- salt & pepper to taste
- hard boil the eggs, then set aside to cool for peeling
- in same pot, using the same water, cook the frozen green beans longer than package recommendation, until they are soft. You can also defrost the green beans to help the cooking time. If you are not using an individual package (10 oz) of green beans, you can approximate it as two handfuls from a larger bag of green beans.
- peel onions, cut in half, thinly chop. Add enough oil to pan to coat the bottom, and add the onions when oil is hot. Work in batches if needed. Cook onions at least 25-30 minutes, until they are deeply browned and almost crisp. This will give the mix its real depth of flavor so don't skimp. Add more oil as needed for additional batches.
- Using a Cuisinart mini-chopper (or equivalent), process the green beans, then eggs, then onions and then the walnuts, removing each item to a large mixing bowl. This order will help keep the processor bowl cleaner and easier to scrape out.
- In large mixing bowl, mix ingredients together with spatula or large spoon. Add 1/4-1/2 teaspoon of salt, as needed and pepper to taste. If you are not salting the cooking water, you have more leeway here. Let the mixture sit in the fridge for an hour or two, taste again and add more seasonings if needed. This makes a great sandwich on a hearty bread (Olive oil & Rosemary boule, 7 grain baguette or even hearty white toast) or two dozen generous canapes (served in celery stickss, endive boat or with carrot sticks or any favorite cracker)