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Green Beans


I love green beans, they are full of flavor and nutrition.   This is one of my favorite ways to prepare them.


  • Green beans (as many as you think you will eat, and they are good the next day as well)
  • Olive Oil
  • Fresh garlic cloves, salt and pepper


  • Fill a deep pot with salted water and bring to a boil (the pot should be large enough that the beans don’t crowd too much!)
  • Trim the ends of the beans – I like them whole, buy you can cut them in pieces if you like.
  • Drop the beans into the boiling water and cook (blanching) until they are desired tenderness – you will saute them later, but the cooking process should take place in the boiling process to shorten the saute time later.  Testing for doneness involves a taste test – remove a bean with a slotted spoon or tong, run under cool water so you don’t burn yourself, taste.  If it’s the way you like it, remove beans from heat.  If you like them more tender, keep on the heat.  The time it takes will depend on:  1)freshness and size of beans 2) how you prefer them.  Some like their beans al dente, I prefer mine tender, but not mushy – you decide because you will be eating them!
  • Once the beans are cooked as you like them, remove from boiling water with slotted spoon or tongs and immediately plunge into cold water to refresh and stop cooking process.  Cool completely and drain well.  If not using immediately, store in refrigerator.
  • About 20 minutes before you are ready to eat, heat a heavy bottomed skillet or wok, add 1-2 tablespoons olive oil, add beans.  Add 3-4 mashed garlic cloves and cook beans until they start brown a bit, tossing occasionally.  Season with salt & pepper, serve.


Notes:  Fresh herbs are good too- whole pieces of rosemary can be added with the beans or chopped fresh thyme, parsley, oregano or marjoram work as well.  You can do the saute part ahead of time too – just reheat before serving.

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