My Vintage Kitchen

Dear Beanie Weenie song Mom, It has come to my attention that you are feeding your children beans and hot dogs from a CAN. I thought perhaps someone should let you know that beanie weenie is neither nutritious, or delicious, no-matter what the little kid in the commercial says. I would also like to suggest that you seek some professional help for your lack of ambition as you have chosen to open a can rather than cut up a hot dog into some baked beans. Thank you.P.S. Check our our recipe for Hericots Verts (that's french for green beans yee haw). Maybe your sunken face, pasty, malnourished children would prefer something along these lines. Don't hate me for my honesty...I do it for the children....sigh.
1 pound French string beans, or regular old green beans if you can't find french.

Kosher salt
1 red onion, diced
1/2 red pepper, diced
1/2 yellow pepper, diced
Olive Oil
Freshly ground black pepper

Preheat oven to 425 degrees. Blanch beans in salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop cooking. When they are cool, drain and set aside.
In a large bowl toss the onion and peppers in 2 tablespoons olive oil and sprinkle with salt and pepper. Spread on baking sheet and roast for 15 minutes. Toss with spatula every 5 minutes to be sure the vegetables roast evenly.
Just before serving, reheat the beans in a saute pan. Drizzle with a little olive oil. Sprinkle with salt and pepper and arrange on platter. Spoon the roasted vegetables over the beans and serve hot or at room temperature.