Fresh Snap Green Beans (snap off the ends if not done already) Do not go frozen here, you might regret that
Fresh Garlic Clove
Water or Chicken/Vege Stock
Salt/Pepper
Olive Oil
Rinse your green beans well. Heat up a small dash of olive oil in a non-stick pan (that has a top). Slice up your clove of garlic and toss in the pan to brown. Then throw in your green beans and cook until the beans turn bright green and are getting slightly brown (like stir fry). Add salt/pepper to taste. Add about 1/4 cup water or stock whichever you have available and let it bubble, cover with lid to steam until beans are soft or semi-soft depending on what you desire. Check occasionally and stir.
Side note: I am not a big fresh green bean kind of girl, however, I prefer them to canned green beans because I don't like the preservatives in the canned stuff. I can't stand the frozen taste of green beans either, so this is basically my only option and I had to learn how to make it work. After many trial and errors, this is one of my favorite ways to cook them, and it always pleases the crowd. When you want a firmer green bean, just steam it less in the end, still tastes wonderful.
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