I have a confession to make, up until a few weeks ago I was not what you would call a Green Bean enthusiast. I avoided the Green Bean Casserole at family holidays, I passed on the meals in restaurants that listed it as a side, I walked by them at the supermarket… but now I have converted to a Green Bean Lover.
We have been going to a local farmer’s market for the last few weeks and every week we are picking up a new item we don’t usually eat. The first week was Green Beans and now we get them every time we go! Below is a recipe that helped me take the leap.
1 lb Fresh Green Beans
2 chopped up green onions
2-4 Cloves of Garlic (depending on how much love garlic)
1/2 of aGreen Bell Pepper (chopped)
1 Tbsp Olive Oil
1 Tbsp Butter (I prefer salted)
1 cup low sodium Chicken Broth
1/2-1 tsp salt (Kosher is best)
1-2 tsp Ground Black Pepper
1. Snap stems off of green beans (or cut if you prefer)
2. Over a low medium heat, warm the butter and olive oil in a skillet pan.
3. Add Garlic & Onion, cook and stir for one minute
4. Add the Green Beans to pan and cook and stir until green beans become bright green (should be a minute or so).
5. Add the chicken broth, green bell pepper, salt, and black pepper.
6. Turn the heat down to low, leave the lid cracked so steam can escape. Cook for 20-30 minutes or until liquid evaporates. The beans should still be a little crisp.