They are just so elegant. So tasty. So crisp. So…… fresh.
Depending on what website you are on or who is telling you how to cook fresh green beans, you may hear things like: first boil the beans. Or first fry 2 slices of bacon in the pan. They aren’t wrong – but it’s not necessary. There’s no need to boil them before you saute them. I don’t have time for extra steps. I just want beans. Bacon is always a positive as far as I’m concerned, but once again, not necessary. These will be so fresh & tasty. I say save the pig for the canned green beans you’ll be eating in December.
For step-by-step instructions with pictures go here.
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Fresh Green Beans
These green beans are elegant, tasty, crisp and fresh from the garden (or market). Starting with fresh, local, real food is a recipe for success every time.
Snap off the ends of the beans and break them into pieces. If yours have strings, just pull them off before you chuck the beans in the pot. Toss the beans into the skillet & add 1-2 tablespoons of butter. Salt & pepper to taste. Give them a few tosses & let them cook. Cover with lid for 5-10 minutes (to steam), or until desired tenderness.