CSA Box Week #6: Roasted Squash and Smoky Maple Green Beans – The Bohemian Kitchen

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So this week has been fairly uneventful. The CSA Box has the usual items.

I kept things simple. I steamed the broccoli, blanched it, then froze it for later use. I made the usual snacks and meals with the onions and potatoes and salad greens.

I had a bunch of green beans leftover from last week, and I managed to make something interesting with them: smoky maple green beans. I just sort of made up the marinade when I was messing around in the kitchen.

I served them with roasted acorn squash, salad, and leftover spicy kidney beans.

In hindsight, the meal would have been much better had I served it with baked beans instead of the leftover spicy kidney  beans. Oh well. It still made for a nice meal.

Here’s the recipe! To make it gluten free, use tamari instead of soy sauce.

Smoky Maple Green Beans


  • 1 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1/2 tsp to 1 tsp liquid smoke (or to taste)
  • 1 lb green beans, ends trimmed
  • 1-2 tbsp olive oil

Cook the green beans with the oil in a frying pan over medium heat until they have softened, about 5 to 10 minutes. Meanwhile, make the marinade. Mix together the soy sauce, maple syrup, and liquid smoke in a bowl.

Add the marinade to the green beans. Continue to heat for about 5 minutes, or until the marinade has started to reduce. The beans should be absorbing some of it. Most of the green beans should be very soft, almost caramelized. It’s okay if some of them are still a bit crunchy.

Turn off the heat and serve while warm.

What’s your favourite way to cook green beans?