This post is really about Garlicky Green Beans but first…
I promised. And I really try to keep my promises! So here are a few pics of my kids n’ chicks! Before getting the chicks I begged my husband to please tell me if chicks are a lot of work (he had chickens as a child). I mean, years ago when I told him I wanted to have a baby, he
warned me how much work they are tried to share about the responsibilities parenting involves – he’d had several much younger siblings while I’m the youngest in my family. But I didn’t want to listen and thought I was ready for anything! So you can see we had (wonderful) kids, and you can guess what I’ve learned (and how much I love it 🙂 ). But now I wasn’t sure… would chicks be a lot of trouble?
Husband said no, they’re easy. Well he was right again – at least so far. 😉 So much fun and so so cute.
Now that I’ve shared about my overload of fluffy cuteness (that are sweetly peeping right now in their large bin in the kitchen) which are hopefully going to devour bugs on the farm this summer, we need to move on to Garlicky Green Beans!
What isn’t Garlic good for? Taken in it’s natural form, it’s properties are known to boost your immune system, work to lower your blood pressure, and decrease general inflammatory response! It’s flavor is divine and smell is simply wonderful – at least while cooking and eating… 🙂 The key is to make sure that your soul mate also partakes, and then you won’t be identified with the “stinking rose” (aka garlic). 😉
The process for these totally addictive green beans is very simple. Start with slender tender green beans that are clean and the tips snapped off. As we enter gardening seasoning, I’ll be growing and/or purchasing super fresh, but in the mean time, I get my string beans from costco. They come in a two pound bag. I always cook both pounds for my little family of five, because we can easily scarf them all up, but the recipe is only for a pound and should easily serve four people if you aren’t as
greedy hungry as us. 😉 (You wouldn’t believe how many beans a two year old can eat, seriously!)
Having a large non-stick skillet with a fitted lid really helps here, because you are steaming and then sautéing in a seamless continuum. If you don’t have that (I didn’t until last Christmas) just use a non-stick skillet and smash the largest pot lid that fits inside your pan down over your beans. You may need to add extra water if it all evaporates before your beans are slightly fork tender.
It helps to have your garlic prepped (either chopped or minced) before you start since you’ll want to dump it over the beans as soon as they are fork tender. (I talked about my favorite garlic chopping gadget in my last post 5 Minute Fresh Bruschetta.) You then continue to stir slightly with the lid off to allow any excess water to evaporate while garlic sautés lightly for 1-2 minutes. Don’t let the garlic get brown. Just warmed and brought to that perfect flavorful point. Ahh, it’s bliss.
Garlic Green Beans
- 1 lb. Green Beans
- 1/3 C. Water
- 3/4 tsp. Himalayan Salt or sea salt
- 1 T. Extra Virgin Olive Oil
- 1 1/2 Tsp. Freshly Minced or finely Chopped Garlic
- Turn you stovetop burner to medium-high heat.
- For this recipe, I prefer a non-stick skillet with a lid.
- Place washed and stemmed green beans into skillet. Add salt and waterl. Save prepped garlic and oil aside.
- Cook with lid on for approx. 6-8 minutes, using tongs or other implement to rotate beans in pan every couple of minutes and adjusting heat down if necessary. The idea is to steam them rapidly without burning. If you run out of water before the beans are slightly fork tender, add a tablespoon or so.
- When beans are slightly tender (or to your liking), remove lid, add prepped garlic and oil and stir, allowing beans and garlic to sauté lightly for approx 1-2 minutes. This will also allow any extra water to evaporate, leaving you with perfectly aromatic and delicious green beans.
- Serve while warm and hungry! ????