Green beans used to be one of those vegetables I used to tolerate but didn’t really love with my meals. It was more like I was just putting up with them in order to get my daily greens in. Now mind you I was routinely using canned green beans, warming on the stove and serving as is. Nothing special.
Enter this garlic green bean recipe. I’m learning that the key to making any vegetable not only tolerable but enjoyable is in the way they’re prepared. I’m working my way through different veggies and preparing them different ways, filled with fresh, flavorful ingredients. The difference is amazing. I find myself actually craving vegetables like these green beans. I’ve even whipped these up as an afternoon snack a time or two when nothing else would do the trick.
Finding fresh, organic green beans is the first trick. Green beans are not on the “dirty dozen” produce list, meaning they won’t have as much pesticide residue as others, so if you can’t buy organic, don’t sweat it. But I would focus on finding as fresh as possible and definitely not canned!
These garlic green beans are super easy to make to add to any meal and offer a ton of flavor, not to mention a healthy and delicious way to get some more veggies in.
First, you’ll want to wash your green beans and then add to a pot of water and bring to a boil. While your beans are cooking, chop up your garlic. I like a lot of garlic, but you can chop as little or as much as you like, depending on your taste.
Melt your butter in a skillet over medium heat. [Where to find grass-fed butter.] Once the butter is melted, add in your chopped garlic. Stir until they start to very lightly brown. I pull mine right after I notice the color change. Raw garlic has some amazing healing properties, so if you prefer raw or very lightly cooked garlic, that would be a great added benefit.
Once your green beans have come to a boil, let them simmer for about ten minutes, less if you like them with a nice crunch. Pierce with a fork to make sure they are tender enough.
Drain your green beans and then dump them into your skillet with the garlic. Sprinkle liberal amounts of salt and pepper. [I use Real Salt] And enjoy!
I hope you find these as delicious as I do!
- Fresh, washed green beans
- Garlic, chopped
- Butter [preferably raw or grass-fed]
- Salt & pepper
- Fill stock pot with filtered water and place washed green beans inside, over medium/high heat.
- Once the pot starts to boil, turn lower and simmer for about 10 minutes.
- While the green beans are cooking, chop your garlic. I usually chop 3-4 cloves.
- The beans are done after about 10 minutes of simmering, they will be tender when pierced with a fork. Drain and set aside.
- Melt butter in a skillet over medium heat.
- Once butter is melted, toss in your garlic chunks, cook for a couple minutes. Watch carefully, they will begin to brown quick.
- Once garlic begins to lightly brown, take it off from the heat, dump the drained green beans in and toss with salt and pepper.