I don’t know about you, but I like my fresh green beans to be tender. And I know, many people like all their veggies, including green beans, to still have some crunch. And of course, I too like some veggies best when they are crisp-tender. But I also like veggies roasted or given some kind of special treatment. Or not cooked at all. Like frozen petite peas, for example. So, when I serve peas, I just warm them in the microwave with a little butter, seasoned salt, and pepper. And for pea salad I use them straight out of the bag. But green beans, I like them to be tender and succulent.
So, the other evening when I was deciding what side dishes to serve with fried fish, I went in search of inspiration in my fridge’s veggie crisper drawer. There I found one lone zucchini and about a half pound of green beans. So, I tried out a new recipe for baked zucchini (wasn’t as good as touted) and came up with this recipe for the green beans.
Now, most of the time, I simply steam green beans and serve them plain. Or perhaps dress them up with a bit of lemon, salt, and pepper. But for whatever reason, I decided to gussy the beans up a bit more than usual and came up with this recipe. And the beans were really good. And also exceedingly easy to prepare.
So, if you too enjoy green beans with a bit of extra flavor, but don’t want to add a bunch of extra calories by adding bacon, cheese, or some type of creamy sauce, etc., this recipe just might work for you too.
Now if you will excuse me, I have some outside watering to do which I am actually looking forward to because the sun is out in all its glory. It’s a bit hazy, so the mountains are hiding, but Port Susan Bay is looking glassy and torpid. And after doing the watering, I plan to sit outside and start reading Quick Service, a book written in 1940 by P. G. Wodehouse, one of the greatest English comic writers of all time. His world of farce and social satire aimed at the idle rich in 20th century England is exceedingly clever. Which makes his books just plain fun to read. So, taking a cue from some of Mr. Wodehouse’s characters, I am going to spend an idle afternoon with my nose in a book. Now, if only I had a servant to bring me a cold drink when requested…..
Peace and love to all.
1 tsp. unsalted butter
1 lb. fresh green beans, trimmed and cut into 1-inch pieces
¾ c. broth (veggie, beef, or chicken)
pinch seasoned salt
freshly ground black pepper
Heat the butter in a large, covered fry pan. Add the green beans and cook for a couple minutes just to warm the beans a bit.
Pour in the broth, seasoned salt, and pepper. Bring to a low simmer. Cover the pan and cook the beans to desired tenderness. Check after about 10 minutes.
When done to your liking, taste and adjust seasoning, and serve immediately. (Mine needed just a light sprinkle of kosher salt at the end.)