Green beans are my thing.
Seriously. Like I will eat them right out of the can. Cold.
But, I won’t eat them frozen. Or, won’t even buy them frozen for that matter. Gross.
I prefer them fresh. And whole. Perfect if they come from the farmers market, but I’ll settle with fresh from the produce department. I was so excited this summer to plant wax and green beans. Despite the terrible weather I was able to get a lot of beans and freeze them. Wait. Did I just say I froze them? Why yes I did. Perhaps I should explain that I won’t eat green beans that are frozen. Who wants to eat a cold green bean? That ain’t no fun frozen treat. I also don’t like green beans that were processed and frozen for the sake of my grocers frozen food section. No matter how many ways to Dublin I make them they are always just…well….gross. Frozen green beans are no yumeating that is for sure!
Back to the cans. I buy them. I love them. I eat them all the time. I rinse them to get rid of as much sodium as possible. That was actually a trick I learned in Weight Watchers many moons ago. One of few that I still follow. (LOL)
But my favorite green bean is fresh. I’ll wash them, trim the ends and sometimes eat them raw. Weird? Maybe. But I am pretty sure when it comes to that, I am a raw eaters dream. (another LOL) Or, maybe not.
The best way to make fresh green beans is in a pan with a little extra virgin olive oil , sea salt and pepper.
Quite possibly the easiest thing to do. Sugar free. Low carb. Good fats. Low calorie. It’s healthy person’s dream side dish.
When I am feeling really froggy I’ll add some fresh garlic or a pinch of garlic powder if the hubs used all the fresh garlic. That’s his thing. Garlic. He’d probably eat it raw if he could.
The secret to perfect green beans when cooking in oil is to make sure you do it on low heat, and for a few minutes. You don’t want them to be mushy. You wan them to still be sturdy and have a nice crisp. Basically you are just warming them up and giving them a nice rub of flavor.
Want another secret? I do my fresh asparagus this way and that is the only way I have been able to get hubs and kiddo to eat ditch weeds. What? You don’t call them that??? (what is with all these LOL today?) Before me, hubs couldn’t stand them. Now, he’ll eat them if I cook them el dente. I mean come on, it’s sort of like pasta, right?
So there you have it folks. Super simple, super yummy and it tastes just like a famous chef.
Ok, maybe not the famous chef, but they do feel fancy when I eat them.
What is your favorite preparation method for green beans?