I needed a new idea for green beans and one of my go to chefs that I look up is Richard Blais. He is a cookbook author, restauranteur, and former Top Chef Competitor. I’ve been to his restaurant Juniper and Ivy and it was amazing. I’ve also tried the Crack Shack Restaurant in Las Vegas and it was very tasty too!

This recipe is very simple and easy. It has a flavor combination that I never thought of…..garlic, HORSERADISH, and sun-dried tomatoes with green beans. I made only a few changes. I doubled the amount of sun-dried tomatoes because I thought it needed more. I increased the amount of chili flakes because I used Aleppo chili flakes that are milder but with a better taste. I also thought that savory was a better tasting herb than parsley for green beans so I finished with savory. It’s always difficult to determine portion size because some people want a tiny portion and some want a larger portion. To me this looks like 8 dinner side servings.

Ingredients for around 8 servings

2 lb green beans – cleaned and trimmed

1/4 cup garlic – ground to paste

1/4 cup prepared horseradish

1/2 cup sun-dried tomatoes in oil – cut into strips

4 Tablespoons butter

1 Tablespoon red Aleppo pepper flakes

2 Tablespoons savory leaves

Sea salt – to taste

fresh ground black pepper – to taste

Directions

Boil green beans 5-7 minutes or until tender.

In a separate pan cook remaining ingredients till fragrant and then toss in green beans. Add salt and pepper to taste. Finish with savory.

A Special THANKS!!! To chef Richard Blais for sharing his really GREAT recipe so I could come up with what I got here! Who knew garlic, horseradish, and sun-dried tomatoes what such a great combination on green beans!