I wanted to do an update on a side dish that I’ve been making for years, in fact I did a post on this way back in 2008. It’s an old family recipe and it would be a wonderful side dish to your Easter table this Sunday, it goes great with ham, pork, lamb or any roast you might be having.
I’ve also made it many times as a side next to a baked pasta of some sort, like lasagna, stuffed shells, manicotti, you get the picture, it goes pretty much with everything!
It’s the combination of veggies that make it taste so good, there’s Italian flat beans, yellow beans, artichoke hearts, asparagus and believe it or not lima beans, yes lima beans, they seriously make the dish along with some crispy fried bacon bits and garlic flavored olive oil.
You can use a combination of fresh and frozen vegetables, it all works!
Happy Easter
- ½ lb of fresh Italian flat beans or green beans of your choice, steamed
- ½ lb of fresh yellow beans, steamed
- 1 lb of fresh asparagus, steamed
- 1 small bag of frozen lima beans, defrosted
- 1 bag of frozen artichoke hearts, defrosted
- ½ lb of meaty bacon cut into small chunks
- garlic flavored olive oil, ( a must)
- extra olive oil
- salt and pepper to taste
- In the dead of winter I have made this using all frozen vegetables but I prefer the combination of fresh and frozen.
- In a deep saute pan, cook up your bacon until nice and crispy, if there's too much fat in the pan, drain it off but leave the crispy bits and add in some of that garlic olive oil.
- Toss in all the vegetables and then it's pretty much taste as you go to your liking, more garlic olive oil, regular olive oil, salt and pepper, there's no set measurements with the flavorings, it's all according to taste!
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I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Hi Marie, I love all these vegetables, looks amazing, and sounds delicious. I will be trying this for sure. Thanks.
Hi Marie, this side dish recipe surely sounds delicious. They are often underestimated, the side dishes that is. Even more I enjoy your recipe, great idea. Thanks for sharing.
This makes me so hungry!
Beautiful dish! Do I just steep a few garlic cloves in a cup or so of olive oil for a few days to get the garlic infused oil?
Chris, I actually bought a garlic infused olive oil, there’s a lot of good ones out there and it’s easier!
this looks delicious. Do you use a commercially prepared garlic olive oil? I was thinking either frying up some garlic in oil or infusing some cloves in a separate bottle. If it is the latter, do you know how long it takes for the garlic to infuse in the oil?
Yes Patti, I have a bottle of infused garlic olive oil that I bought, there are many good ones out there.
I was leaning toward asparagus but this is such a colorful dish that the family would certainly enjoy not only the eye appeal but with addition of the bacon it sound delicious. Thank you for sharing. Buona Pasqua.
I love a mixed veggie dish like this, Marie. The bacon in this recipe must take it over the top!
Wishing you and your family a very happy Easter!
I just love seeing what you make each week. It is always a big plate of yum. 🙂
Wishing you and your family a Happy Easter.
M.
Same to you and your lovely family M.
Just beautiful. Perfect for a festive occasion, or just every day!
I was going to serve plain old asparagus for Easter dinner, but I’m changing my mind after seeing this. I wish I could find those flat Romano beans at this time of year, but I have a feeling I will have to use the regular green and yellow ones. I’m making your rice phyllo crust pie for a dinner I’m going to Sat. night. Your recipes are always a hit.
Very festive, and tasty, I like it!