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Recipe Categories:

    Veggies/Sides: Green Beans


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    1 lb fresh green beans
    6 qt water
    1 Tb butter
    salt and pepper

    Recipe



    Fresh green beans are available almost year round all around the country and have much more flavor than frozen. Buy beans that look green and crisp. If they look limp or brown or have very large seeds, skip them.

    Snap the bean ends off and if they are large, break them in half. Boil water in the largest kettle you have: a spaghetti cooker is a good choice, and when the water is at a rolling boil, add the beans all at once. Th is will allow them to cook in boiling water without reducing its temperature much, and will keep them fresh and green looking. Cook uncovered for 10 minutes. Pour out the boiling water and run cold water into the kettle. This refreshes the beans and turns them a bright green again.

    Just before serving, drain the beans and put them in a saucepan. Add 1 Tb butter and salt and pepper. Heat the beans over high hea t to evaporate the water and melt the butter. Serve. Microwave notes: Green beans are beeter cooked in boiling water. They actually take longer in a microwave and come out less crisp.

 

 

 

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