Honeymoon Green Beans

When Christian and I first got married - back before we became homestead-bound dairy farmers - we loved to take honeymoons. I think we took three by our first anniversary. Sigh.

Our third honeymoon was a week in a small backyard apartment on the North Shore of Oahu. We went out for some meals, but I also threw together a few in our little kitchenette. Our favorite one we named honeymoon tofu. Since then I make it more often with green beans in place of the tofu, as you really need the nice, dried (baked) tofu which is hard to find out here in rural Texas. Our green beans are growing like gangbusters, though, and we felt like honeymooners again last night as we tucked into this favorite. This is the first time I ever tried to measure ingredients, you may need to adjust slightly.

Cook a pot of rice and set green beans on the stove to steam.

While they are cooking, mix the honeymoon sauce in a small bowl:

1/2 cup crunchy peanut butter
a little less than 1/4 cup soy sauce
1/4 cup water
1-2 cloves garlic, minced
1/2 tsp. crushed red pepper
1 tsp. honey
1 tsp jelly or jam, any flavor (on the honeymoon it was raspberry, but last night I used blueberry - it doesn't matter)

YOu may need to add a touch more water to smooth it out - just kind of eyeball it.

Top the rice with a portion of beans then spoon the sauce over. This is enough sauce to feed four. You might also try the sauce with cubed chicken - I imagine that would be good.



Hm. I just realize that fully three of my recipes here have been peanut butter based. How weird is that? I guess it must be my secret pantry weapon.