My Thanksgiving recipes are primarily from my mother-in-law, Susie Combs. This side is my favorite from her cookbook, My Mother's Recipes. Susie (and my mom, Rosario Lara) passed away last year. But she still maintains a strong presence in our celebrations by way of all her recipes.
I usually double this recipe and place in the oven with the other sides while waiting for the turkey to get done (a tip from Susie). I added the capers to the recipe last year.
Ingredients:
1 1-lb. can French-cut green beans
2 tbsp. red wine vinegar
1 tbsp. sugar
2 tsp. crumbled oregano
1 tsp. garlic salt
1/2 c. black olives, halved
1 bottle of capers
Drain beans. Mix all ingredients together. Heat and serve.
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