What's it been? Five years maybe that those little skinny fresh green beans have been readily available in my supermarkets? That sounds right. All of a sudden, they are the thing. Before that, maybe it was fresh broccoli for some folks, and green bean casserole from canned or frozen green beans for the rest of the cooks.

My mother never made that green bean casserole with the canned fried onions on top because she was more of a scratch cook, and I follow that pattern. I'm not even going to give it to you here - get it off the back of the can.

This was our 'company' green bean dish made with home-canned green beans, but you could use frozen and cook them first, or work out something with the tiny fresh whole ones. You can put some garlic in it somewhere if you are in the mood, but it's not entirely needed.

Olive Oil Green Beans

Per can of cut green beans (not French cut)
1/2 - 1 small onion, diced
Extra virgin olive oil (one with some flavor)
Cooked green beans
Diced fresh tomato (or canned)
Salt and pepper to taste

Saute the onion in the oil until soft but not browned. Stir in the beans and tomato. Simmer, covered until heated through. Season to taste.

In addition to green beans, she would make creamed onions with parsley. This recipe came from a cookbook about our American heritage, and these onions were supposedly Thomas Jefferson's favorites. It's easier to peel those small onions if you cook them first.

Heritage Creamed Onions

36 small white onions
6 tablespoons butter
6 tablespoons flour
3 cups milk
1/8 teaspoon ground clove
Salt and pepper to taste
2/3 cup chopped parsley
1/4 teaspoon paprika

Cook the onions in their skins until tender, 20 minutes or longer. Drain and peel. Melt the butter, add the flour, and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter flour mixture, stirring vigorously with the whisk until sauce is smooth and thickened. Stir in the ground clove, and parsley and season with salt and pepper. Add sauce to the onions and reheat. Sprinkle with additional parsley and the paprika.