Greenbean Caesar

I harvested about a pound of greenbeans from my garden. I started making greenbean caesar, but then we also had nachos. (Odd combo, I know, but we just got home from the park and we need to get food in someone's belly so we can get her in the tub.)

We used a special hot bean dip, mango salsa and cheddar cheese for the nachos. They were so good no one wanted any greenbeans so I think I'll wrap them up and serve with dinner tomorrow. I have jury duty so who knows if I'll be home in time to cook.

The original recipe came from the recipe software Darrell bought me for my old Mac Performa... ten years ago.

Greenbean Ceasar:
1.5 pounds fresh greenbeans or two 9-ounce packages frozen
2 tablespoons vegetable oil (I used EV olive)
1 tablespoon wine vinegar (red works, so does balsamic, so does apple cider in a pinch, and today I tried champagne. Fabulous, especially since my family detests a strong vinegar flavor)
1 tablespoon minced onion (I skip, though I may try fresh chives instead)
1/4 teaspoon salt (I skip)
1/8 teaspoon pepper (I use my grinder with my four-color peppercorns and I don't measure)
1 clove garlic, pressed

Topping
2 tablespoons breadcrumbs
2 tablespoons grated parmesan*
1 tablespoon butter or margarine*

Paprika

* To make this recipe vegan, I skip the cheese and the butter.

Cook beans to desired crispness. Then toss with all the other ingredients, except the topping. Preheat the oven to 350 degrees. Put beans in oven safe dish. Combine topping ingredients and mix with fingers to form "crumbs." (I often skip this and just sprinkle whatever I want on top, including other seasonings.) Sprinkle over beans. Add paprika to top if desired. Bake, uncovered, for 15 minutes.