This is going to sound crazy: I got this recipe from the Numi tea box and it was delicious. This was my first experiment recipe at Jim and Karen’s (Jake’s parents) house this summer. I was pretty happy with the way it turned out. Next time I will probably add a clove or two of garlic and I will probably lightly sauté the onion and garlic in a bit of olive oil as well. I think that releases their flavors better. I liked the earthy flavor that came from cooking the green beans in the Rooibos tea. Make sure you use fresh or frozen green beans. Do not use those soggy canned ones! Yuck! The flavor of the tea coupled with the tang of the citrus made this a great complement dish. We ate it with Paprika Mashed Potatoes and teriyaki chicken breasts for the carnivores. I may make this for the next BBQ or potluck we’re invited to. I think it would be a refreshing addition.
Rooibos Green Beans
2 cups water
2 tea bags of Numi Rooibos
4 cups green beans, cut into 1-inch pieces
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
dash of pepper
1. Bring the water to a boil in a large saucepan.
2. Add the tea bags and green beans.
3. Cook till the beans are just tender.
4. Scoop the beans out, reserving the tea and bean water.
5. In a large bowl, mix the beans with the onion.
6. In a separate bowl, mix together the olive oil, lemon juice, 2 tablespoons of the teasan water, salt and pepper.
7. Pour the dressing mixture over the beans and toss well to coat. Serve warm.