Blog's Category: My Own Fast and Easy, Perfect Breakfast
Intro
Do you have canned "goodies" in your pantry that you keep pushing deeper and deeper to the back of a shelf? For me, it's always canned beans somehow. But not anymore!
I come up with a great technique of caramelizing green beans in a butter. This way you create crispy bits of delicious green beans out of those mushy and bland canned "Cut Green Beans". You can eat such green beans as is or mix them up into an egg salad, the way I did in the following recipe below.
What is it?
Caramelized canned green beans, mixed with hard-boiled eggs, with some mayonnaise, salt and pepper. Nothing more, nothing less.
Do you have canned "goodies" in your pantry that you keep pushing deeper and deeper to the back of a shelf? For me, it's always canned beans somehow. But not anymore!
I come up with a great technique of caramelizing green beans in a butter. This way you create crispy bits of delicious green beans out of those mushy and bland canned "Cut Green Beans". You can eat such green beans as is or mix them up into an egg salad, the way I did in the following recipe below.
What is it?
Caramelized canned green beans, mixed with hard-boiled eggs, with some mayonnaise, salt and pepper. Nothing more, nothing less.
Taste Description
As any egg salad, this salad is rich yet not heavy. Beans, cooked with butter, gives great brown butter flavor to the dish. Cooked to the crispiness, they also add a lot to the texture of otherwise plain-fully soft egg salad. Dash of salt and pepper help to avoid blandness for this mildly tasting salad.
As any egg salad, this salad is rich yet not heavy. Beans, cooked with butter, gives great brown butter flavor to the dish. Cooked to the crispiness, they also add a lot to the texture of otherwise plain-fully soft egg salad. Dash of salt and pepper help to avoid blandness for this mildly tasting salad.
How to Serve/Store
Serve exactly how you would serve a regular egg salad. I like it with a piece of toasted multigrain bread. It will be great in a sandwich or wrap too!
.
Egg Salad with Canned Green Beans
For about 2 cups of salad:
- 2 cans of cut green beans
- 2 tbs unsalted butter
- 7 hard-boiled eggs, diced
- 2 tbs mayo
- salt and generous amount of freshly ground black pepper (to taste)
- Cool beans down, then mix them with eggs, mayo, salt and pepper. Enjoy!
Notes
- There are endless possibilities to pump up this salad by adding fresh herbs, some additional condiments such as mustard, lemon zest or lemon juice, or even some anchovies if you wish. But beauty of this salad is in its simplicity IMHO :)
- Also, you can make a healthier version of a salad, substituting butter with an olive oil and mayo with a lemon juice or some fancy vinegar...but...in this case, I won't guarantee for you that beautiful taste that real butter and real mayo give to this salad.
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IN PICTURES
Right from a can - they are mushy. with a flat metallic taste...
Plain butter and some fire makes a miracle..
Don't take them off heat until you got this nice caramelisation on beans..
On a right, mini-sandwiches with a this salad..delicious...