Glazed beans with vegetables is a Spanish dish. The Spanish beans have been sauteed with carrots, water chestnuts, sliced onions, and sun-dried tomatoes makes the perfect accompaniment to a meal.
Ingredients
1½ pound Spanish Musica Beans
½ large onion, thinly sliced
1 cup chopped carrots
2 cloves garlic, finely chopped
1 small can sliced water chestnuts
2 tablespoons olive oil
½ cup sun-dried tomatoes, roughly chopped
Pinch of salt and pepper
1 tablespoon cornstarch
½ cup chicken starch
Instructions
Prepare the beans by cutting the ends off the Spanish beans. Cut the beans into pieces and rinse the beans in cool water to remove any grim.
In a large skillet saute the beans over medium heat in olive oil for 2 minutes.
Add the onions, carrots, water chestnuts, sun-dried tomatoes, garlic and continue cooking for another 3 minutes.
Combine the cornstarch and chicken broth, then add it to the vegetable mixture and continue to stir until a glaze form and thicken with the vegetable mixture. This should take another two minutes.
Season with salt and pepper to taste then serve.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/glazed-beans-with-vegetables/