The green beans are coming on strong in the garden & I couldn’t be more excited because there are so many ways to eat this garden grown treat.
I picked just short of a pound of these babies over the weekend and cooked them up the other night. Delish!
Here’s how it went down:
The first step, after the beans have been picked and cleaned up, is to blanch ’em. If you are lost on this step, read this post.
After the beans have been blanched, warm some olive oil in your pan and add minced garlic and onion. The amount depends on your preference. Remember that onions cook way down so it’s okay to start out with what seems like a lot.
Sautee the onions and garlic over med heat until the onions begin to caramelize. Then, add the green beans back to the pan.
Stir them around so they re-warm and cook just a tad more.
When the beans have warmed back through, kill the heat — and here’s where the magic happens — squeeze fresh lemon juice over the whole darn thing!
The lemon juice adds a freshness that you just can’t imagine.
These are crazy good and super healthy. Plus, they are so easy (and quick) to make that there’s no excuse for not tryin’ this one out.