Green beans always make me think of my grandmother, who we called Jamma. We would wash and trim green beans together and then sit side by side with a big bowl between us and snap them. It was rhythmic and repetitive, simple and almost soothing.
These green beans are very hands off and very forgiving. They can simmer for 15 minutes or 30, whatever works for the dinner you’re making.
I just trim the ends, throw them in a large pan with some water, then simmer them while I go about my business. At the end, drain the water, add a little butter or olive oil (or both) and season with salt and pepper.
They are tender and so delicious. Sometimes you don’t need to do much to your vegetables to make them sing.
- 1 pound fresh green beans, ends trimmed (and snapped or cut in half if they are especially long)
- 1-2 tablespoon2 butter or olive oil (or both)
- salt and pepper, to taste
- Place green beans in a large pan with enough water to cover the bottom.
- Bring water to a boil, then turn down the heat, cover the pan and simmer the green beans for 15-30 minutes.
- When ready, drain the extra water from the pan.
- Add butter or olive oil (or both) and let it melt/heat.
- Season to taste with salt and pepper.
Amount Per Serving: Calories: 77Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 84mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g