Personally, I like green beans just fine simply steamed and dressed with loads of butter. I also like them dressed with olive oil and garlic. I don't think cooking green beans needs to be complicated.
Garlic is a theme for me with green beans. If I am more ambitious than just steaming, I like them roasted with garlic. Or another favorite green bean recipe is to stir-fry them with garlic. However, no matter how I make them, hubby just didn't like them until this recipe, now he eats them!
It's not particularly difficult, but must simmer for a half hour, so it fits into my repertoire best when I have just put something into the oven that will take an hour or so, like a meatloaf.
It works well with ordinary whole green beans or with Romano-type green beans. Frozen beans work well too, but you really want them to be whole, not cut.
Braised Green Beans
Category: side dish
Cooking Method: stove-top
Prep Time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings
ingredients
- 2 TB bacon grease or coconut oil
- 2 medium onions, chopped
- 3 cloves garlic, pressed or minced
- 1 lb trimmed fresh green beans (or use frozen, but rinse in colander to thaw)
- 1 cup chicken broth
- medium red bell pepper, stemmed, seeded and chopped
- 1 tsp sea salt
- black pepper to taste
instructions
- Melt the bacon grease in a skillet over medium-low heat. Add onion and cook for a few minutes, until translucent but not browned.
- Add garlic and green beans and stir to coat in grease.
- Add broth, bell pepper, salt and pepper.
- Cover pan with lid askew to allow steam to escape. Simmer for 20-30 minutes until liquid is almost gone.