garlic green beans

As a kid, green beans were something that I swore I’d never like, no matter how old I got. Well, I’m here to admit, everyone else was right. I now like green beans, and love that they are in season during winter! You can get bags of them at your local farmers market or 99 cent store (NOTE: so many people are against the 99 cent store, but if you look at their produce, shockingly, it’s farmed locally! It’s cheaper than the larger markets and much better for the environment). So, this simple, weeknight meal requires a bit of attention, and is great as leftovers too!

What You Need:
1 bag of green beans (you may want more because they’re amazing) – about 1lb.
1/2 TBSP Oil
3 garlic cloves (chopped)
1/3 Cup of water (for steaming)
Cayenne and salt to taste

What You Do:
Clean and chop the green beans into pieces about an inch long
Chop the garlic cloves thinly and saute until golden brown in a skillet or saucepan that has a lid
Add the green beans and saute until slightly browned
Add the water and lightly simmer with the lid on (you may need to add more water as they steam. Check periodically)
Steam until lightly crisp, or soft, depending on your green bean preference
Season with salt and cayenne

Messiness – It’s all self-contained in the skillet. There’s a bit of chopping involved, but it’s minimal.

Simplicity – It’s a great leave-alone recipe. Once it’s in the skillet, you just let it steam, which makes it an easy side-dish for you to make while you’re setting the table or cleaning the kitchen.

Budget – Since they’re in season, this is all REALLY cheap to make. Under $3, and if you have everything but the green beans, then it’s only $1.

Delicious Factor – This recipe makes me crave green beans! I was invited to a Los Angeles Clippers game and ate dinner with the players’ families, where they served green beans, and while they were good, I was secretly craving these beans the whole time.

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2 comments
  1. Ricky said:

    Yes! I love recipes that call for cayenne pepper and having it with veggies is even better. It gives food a spicy punch, but not so high up on the Scoville scale you can barelt breath after having some. Bravo Nat, another simple and still complex recipe.

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