I know that seems like a short amount of time but just because you remove them from the boiling water does not mean they all of a sudden stop cooking. Next, add the trimmed fresh green beans and boil them for 4 to 6 minutes. Once the water is boiling, add enough salt to it so that it tastes like the ocean, which is a tip one of my old chefs gave me. You add a lot of salt to the water to help keep the color of the beans and season them. There is nothing worse than mushy, overcooked green beans. Instead of putting them picked in a pot, then filling them with water, and bringing them to a boil, I instead bring the water to a boil first. Doing this will ensure my fresh green beans only cook for a few minutes and remain nice and firm. I did the same process in my Ham and Bean Stew. I know it may seem like it’s more tedious, but it actually goes quite a bit faster, and you’ll be thanking me in the end if you’re ever trimming up 50 pounds of fresh green beans. When it comes to preparing green beans, you can pick the ends off by hand like my mom used to do it, or line up 10 to 15 fresh green beans with the bad ends on one side and then give them a little slice to remove. Salt and Pepper – I always use sea salt and fresh cracked pepper.Butter – Always use unsalted butter in your cooking and baking so that you control the salt content, not a butter company.Haricot verts will also work for this recipe. Some other comforting dishes that remind me of home are my Garlic Mashed Potatoes and my Meatloaf recipe. This recipe reminds me of my childhood a bit because I always remember my mom outside watching us run around while she picked fresh green beans and threw them into a pot. You will love how simple this is to prepare. If you prefer them cooked through, add an extra TBS of water and allow them to cook, covered for a few minutes more, stirring occasionally.This Boiled Green Beans Recipe with Butter Glaze is amazingly simple fresh green beans cooked and coated in a delicious butter glaze and then seasoned with sea salt and fresh cracked pepper. Some prefer crisp-tender green beans (like my family and I do).You could also add in some chopped shallots or onions.If you do use it, you can add it to the pan just after you add the green beans, tossing it well. You can choose to use garlic paste for this recipe (it won't burn like fresh garlic can and has great flavor).You can also add in some chopped ginger to the pan for a healthy, spicy kick.You can choose o use all butter and leave out the oil. if you enjoy spicy, add in some red pepper flakes or add Cayenne (red) pepper to the seasoning mix. Choose to leave your beans whole or slice into smaller segments - its up to your preference.A quick, chop-cop and toss them into a bowl. That part is not and enjoyable eating experience, I also like to slice off the tails as well. Line up groupings of green beans and quickly slice off the stem ends (the top part that was attached to the plant).Fresh green beans contain 16% of the RDA of vitamin C and 5% of vitamin A.They contain 2.7 grams of fiber and 1.8 grams of proteins.They contain 7 grams of healthy carbs (complex carbs).1 cup (about 4 ounces) of fresh green beans are just 31 calories.Spritz the beans with a little fresh lemon juice, sprinkle with additional seasoning mix, taste and adjust and serve.Once the butter/oil mixture begins to dry up (after about 4-5 minutes) add in garlic, sauté for 15-30 seconds, add in 2 TBS water.You will want them to brown/char just a bit.
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