Don't you just adore bright, sweet, just cooked through green beans? They are almost universally loved. But who wants to go through the blanching and shocking and then sautéing? Here's an easy way to cook green beans and use them in salads, pasta dishes or just pick them up and eat them.
Green beans are an excellent source of multiple vitamins, minerals and fiber. The addition of the little bit of extra virgin olive oil, a good fat, helps absorption of vitamin A and several minerals.
Once again, I will take the time to advocate for local farmers’ markets. The green beans in the supermarket are cold stored and lack the nutrition and sweetness of those that are fresh picked. Once you’ve had a really fresh, sweet green bean, there’s no going back to the cold stored variety. This is true of all produce, but you’ll have to taste the difference yourself to become a believer.
This is my easy 1 pot short cut to perfect green beans.
RECIPE: Simple Green Beans
- 1/2 lb green beans
- Salt & Pepper
- 2 Tsp water
- 1 tsp extra virgin olive
Place all ingredients in a covered flat pan over medium heat. Simmer for 5 minutes until beans are bright green and just tender. Uncover.