In a moment of severe stress many months ago, I ordered a pimento cheese sandwich from Black Mountain Bistro. It had a thick slice of tomato and lettuce on toasted wheat, and I felt so deeply guilty for the splurge, I ordered garlic green beans instead of the French fries I desperately wanted. The green beans were bright green, tender, salty and I could nearly see my reflection in all of the olive oil.
This summer our garden has provided dozens (and dozens!) of pounds of beautiful green beans. A second round were planted several weeks and once ahead we are swimming in them! This recipe is so popular with the kids that is the ONLY way I have prepared them all summer. Below you will see this recipe, served along side a vegan hotdog, coleslaw and boiled new potatoes.
- 1 pound of fresh green beans, with the ends trimmed
- 4 to 6 cloves of garlic, minced (you make sub garlic powder if you do not have fresh garlic available)
- 1 teaspoons of salt (or more or less to taste)
- 1/2 cup extra virgin olive oil
- 3 cups of water (at least)
- Gently heat 4-6 table spoons of olive oil, minced garlic and salt until fragrant – do not brown the garlic
- Add water and increase to a med-high heat and add the green beans
- Cook the green beans until tender, stirring regularly (about ten minutes), add more water if the beans are not as tender as you’d like
- When the water is nearly cooked out, add the rest of the olive and reduce to low-medium heat, be careful to not burn the garlic as the water begins to evaporate.
- Allow the water to evaporate, and gently stir the green beans coating them in garlic infused olive oil – they will very tender, smell like heaven and shine like a mirror.