After I received some Organic Green Beans from Backyard Produce I knew I wanted to do something different, and family-friendly with them, besides just cooking them to eat as a side dish.
We made some Onion and Ale Soup using the Beef Bone Broth I had, and a bit was leftover, so my wheels started turning. What if I used onion and beef bone broth to cook the green beans in? What if I then added some cooked ground beef from Hill Creek Farms – Hartsville, and ancient grain Rice from Anson Mills? Hmmmmmm … could be a winner and it was!
1 lb. ground beef (I used 100% grass-fed Angus Beef)
1/2 lb. fresh green beans (I used green beans from Backyard Produce)
1 onion, thinly sliced
2 cups beef bone broth
1-2 tsp. garlic powder
1 tsp. course-ground black pepper
1/3 cup flour
1 cup uncooked rice (I used rice from Anson Mills)
Preheat oven to 350 degrees.
Trim and cut green beans into pieces; place in a medium-sized saucepan. Add onion and beef bone broth and bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes or until green beans are partially cooked.
In a fry pan, brown ground beef until no longer pink. Sprinkle with flour, garlic powder and black pepper and stir to combine. Add green beans with liquid, uncooked rice, and stir to mix well.
Spray a 9 x 9-inch baking dish with cooking spray and add green beans, rice and beef mixture.
Bake covered in 350 oven 30 minutes. Uncover and continue to cook 10-15 more minutes, or until rice is tender and casserole is bubbly.
Serve while hot.