The event was our son's 35th birthday, so he got to choose the menu for his birthday meal. No surprises there; in my head I already had the menu planned because I knew what choices would pop out of his mouth: meat loaf (prepared with lean ground beef this time instead of our usual ground turkey), mashed potatoes, corn bread, fried okra, and green beans—all favorites from his childhood. With the green beans, however, I couldn't resist a little fancy footwork. I had a new Fiesta Green Beans recipe that called for leeks to be added; I had one extra leek from my earlier preparations (mushroom burger topping and fresh mushroom soup that I blogged about previously). I also had some remaining tomatoes and fresh corn, so my Fiesta Green Beans recipe would use up all of those.
To be safe I pulled aside a small saucepan full of fresh green beans and cooked them the regular, basic way (just a little seasoning tossed in) that I knew he'd like. But the remainder went into the skillet to be steamed along with the leeks, tomatoes, and corn for the green-bean fiesta.
The birthday dinner was a big success. Turning 35 (ah, youth!) is a great milestone; we wanted to mark it appropriately for him. But the best news was, he (and the others around the table) liked the dressed-up Fiesta Green Beans as well. Everybody left happy—our son having been fed with his traditions and me having pulled off the great green-bean experiment.
Fiesta Green Beans
1 tablespoon olive oil
1 leek, sliced thin
2 tomatoes, diced
1/2 cup water
1 pound fresh green beans
3/4 cup corn (cut from cob)
In skillet heat oil over medium heat; add leeks; cook until leeks just begin to brown. Add fresh tomato and water; simmer for 2 minutes. Add beans and corn. Cover and cook for 6-8 minutes or until beans reach the desired doneness. Makes 4-6 servings.
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