Delicious (& Easy) Green Beans

(Note to reader: Keep reading!  Recipe follows this brief Dvar Torah….) In this week’s Parsha, Chayei Sarah, Sarah Imainu is nifteres.  Why is the parsha called “The Life of Sarah” if, in fact, it  speaks about the death of Sarah?

The Sages teach that a righteous person, even in death, is considered “alive.”  How so?

If we continue to learn from the ways of the deceased, to emulate those ways, and to carry on the legacy that was left behind, then the righteous person is very much alive.

One of the things we learn about Sarah is that she was involved in welcoming guests; and specifically, in preparing tasty foods for them to enjoy (see Bereishis 18:6).

So whether you are welcoming guests, or preparing a meal for yourself or your own family, these green beans are a tasty, healthy, slightly-addictive, wonderful addition to your meal.

Enjoy!

Pre-heat oven to 425*

Green beans, trimmed and rinsed (I make a lot at a time – about 3 lb’s or so, but you can use however many you need/want.)

Place green beans in a large foil pan).

To green beans, add:

1/4 c. oil, 4 tsp. low sodium soy sauce, 2 cubes frozen garlic (or 2 cloves crushed garlic), 2 cubes frozen parsley, 4 Tbsp. pure maple syrup, 2 tsp. lemon juice, 3 Tbsp. good quality Dijon mustard, sprinkle black pepper to taste.

Toss green beans well to coat.  If the pan is too crowded, divide green beans between two foil pans.  Bake in oven till green beans are done, stirring occasionally to ensure even baking. (Bake time will vary, depending on how well done you like your green beans.  Shorter bake time will yield more crisp green beans, and longer bake time more tender beans.)  Serve warm or cold.

Wishing you a good Shabos!

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2 Comments
  • Mindy
    Posted at 14:33h, 13 November Reply

    Thank you for the insightful Dvar Torah. The recipe sounds delicious, look forward to making it!! Shabbat Shalom

  • Devorah
    Posted at 11:10h, 14 November Reply

    Good Shabbos! Hope to be able to taste your amazing green beans and all your cooking soon. Thanks for sharing 🙂

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