Slow simmered green beans
Irksome simmered green beans melt depression and slow until they are super tender and soft. They make a great hands-off veggie side dish!
Greenish beans ever make me think of my grandmother, who we chosen Jamma.
We would wash and trim light-green beans together and so sit side past side with a large bowl between us and snap them. It was rhythmic and repetitive, simple and about soothing.
And every fourth dimension I see a show or a movie where people are snapping green beans, I think of her and grinning.
Today, with her in mind, I'grand sharing these very elementary slow simmered dark-green beans.
They are a Southern way green beans recipe that we are "cooking to death," as some of my relatives like to say nigh their vegetables.
These dark-green beans are very hands off and very forgiving. They can simmer for 20 minutes or 30, whatsoever works for the dinner you lot're making. Or plough them down to low and keep them warm for even longer.
And y'all just need the greenish beans, a little butter or olive oil (or both) and some table salt and pepper.
I'm pretty sure most every kitchen has those things on hand, and then if y'all demand a uncomplicated light-green beans side dish, you should be able to make this whatsoever ole time.
There's not much to do either. Only trim the ends of the green beans to get them prepped. If yours are peculiarly long, you tin as well cut them in half.
Then we're simply going to throw them in a large pan with some water and let them simmer while you go about your business and work on the rest of the meal.
At the end, drain the water, add together a niggling butter or olive oil (or both) to cook and coat the light-green beans, and flavour with salt and pepper. Ta-da! That's it. Hands off and oh so easy.
They come out so tender and so delicious, too. Sometimes you don't need to exercise much to your vegetables to make them sing.
Merely if you lot've got company coming or are looking for a stepped-upwardly dark-green beans recipe for the holidays or but a special Sunday supper, check out these Southern green beans with bacon and buttery breadcrumbs. Swoon!
We also dear green beans with mustard sauce for a quick, sassy side dish. (Those are more well-baked-tender than super soft like these green beans hither.)
I hope you give these a try soon and enjoy!
XO,
Kathryn
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
- one pound fresh green beans, ends trimmed (and snapped or cut in half if they are especially long)
- 2 tablespoons butter or extra-virgin olive oil (or a combination of both)
- salt and pepper, to taste
Instructions
- Place greenish beans in a big pan with enough h2o to encompass the lesser.
- Bring water to a boil, and then reject the oestrus, cover the pan and simmer the light-green beans for 25-30 minutes.
- When ready, drain the extra water from the pan.
- Add butter or olive oil (or both) and let information technology melt/heat and stir to coat the dark-green beans.
- Season to sense of taste with table salt and pepper and serve hot.
Notes
Be certain to employ regular green beans, not the thin French fashion dark-green beans.
Nutrition Data:
Yield:
6 Serving Size:
1
Amount Per Serving: Calories: 77 Full Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 84mg Carbohydrates: 5g Fiber: 2g Saccharide: 2g Protein: 1g
Source: https://www.familyfoodonthetable.com/slow-simmered-green-beans/
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