2 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon apple cider vinegar
3 tablespoons lemon juice
1/4 teaspoon dried marjoram
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried oregano
3 teaspoons paprika
1/2 teaspoons salt
1/4 tablespoon garlic powder
1 cup warm water
3 tablespoons vegetable oil
1/2 cup chopped onion
In a medium bowl, mix lemon juice, lemon zest and apple cider vinegar. Sprinkle marjoram over all and mix together with lemon juice and vinegar. Stir in basil and rosemary. Gradually blend in lemon juice and vinegar. Measure two tablespoons of lemon juice mixture into the bottom of a double boiler or glass mixing bowl.
Place beans in the pan. Pour some hot water in the pan and gently heat over medium high heat. Stir occasionally. Allow the beans to steam, and remove from the pan.
Pour pan puree over a small baking sheet and sprinkle with butter. Sprinkle with salt and garlic powder.
Cover pan with aluminum foil and bake in preheated oven for 30 minutes, or until beans are tender. Roast an additional 10 minutes.
Remove from oven and serve hot. Heat oil in a large skillet over medium heat. Fry coated beans in oil until golden brown. Drain on paper and serve hot.
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