A quick and easy recipe for fresh green beans.
I grew up eating canned green beans. Somehow, they were still my favorite vegetable. I will never forget the first time I tasted a fresh green bean, as crazy as that may sound. It was during a trek across Texas and we were destined for the beautiful hill country.
We stopped at a quaint little restaurant, greeted by a friendly staff and seated at the table, where a stuffed bear towered over my seat. True story. Alongside my chicken fried steak, came a pile of beans like I had never seen before. They were vibrantly green and, well…whole. Not anything like the army green mush I had been so regularly acquainted with before.
Fresh green beans were a game-changer for me, and everything about them was exponentially better than the canned version. They have a sweet and somewhat nutty flavor, and boast a lovely texture once cooked. But, quite possibly the best part is that they are beyond simple to cook. In fact, if you can boil water, you can make fresh green beans.
To simplify matters even further, these days you can typically find them already strung, snipped and packaged in the produce section of the grocery store. I take full advantage of these come the weekdays, open a bag, boil, season and serve.
- 12 oz Bag of “Washed + Ready to Eat” Green Beans or 12 oz Green Beans washed and ends snipped*
- 1 tbsp Unsalted Butter
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
Add water to a medium-sized saucepan until about two-thirds of the way full. Place over high heat and bring to a boil. Add green beans to water and allow to boil for 6 minutes, just until tender.
Do not allow them to cook far beyond this stage, as they will continue to cook slightly longer once removed from the heat. Immediately drain and transfer to serving dish.
Toss with butter, salt and pepper. Serve right away and enjoy.
*If you can’t find the bagged goodies in the produce section, don’t worry about those raggedy ol’ ends. All you need to do is stack them, a handful at a time, on their little behinds, lay them on your cutting board and cut about a ½” from the end and then repeat on the other side.
Would pair well with: