Tasty Thursday - A Different Green Bean Casserole

Chance doesn't like traditional green bean casserole and I can't have the cream in it, so that left me searching for a tasty alternative over the holidays.  I got the basic recipe here at Food Network, and then modified it a little.  This also is a much healthier option to the traditional and is almost as good cold as it is hot.

First, you need to toast up some almonds in butter (and salt in you prefer, I don't use salt).   Toast as many as you'd like, they make a tasty snack!

 Next, heat about 1/2 cup of Olive over medium heat in a big skillet.  I found that 1/2 cup is a little too much for my liking, so I use just a tad less.  Put in some red chilies or red pepper flakes (however much heat you like!) and about 4-5 gloves minced or chopped garlic.  Cook until the garlic turns light brown, but don't burn it.

(Excuse the green bean, I forgot to take a picture of this step before I put in the beans.)  When the garlic is light brown, put in 1/2 cup red wine vinegar.  I increased this amount from the original recipe because I like the beans to be thoroughly coated with the vinegar.  Cook down for about 5 minutes or so.  Add one pound of green beans, fresh, frozen, or canned will work.  (If you use canned, make sure you drain them first!)

 Heat, stirring occasionally to coat the beans with the dressing.  When the beans are hot, add some fried onions.

Stir it all around and allow the onions to soak up some of the dressing.  Yum!  Now top with the toasted almonds and it's ready to serve!

Platter up and enjoy!