![]() Add a couple good pinches of salt and bring to a simmer. Transfer your prepared green beans to a medium pot and add just enough cold water to cover them.If prepping in advance, trimmed green beans can be stored in an airtight container for up to 2 days before cooking. Once all the beans are trimmed, they’re ready to go. Line the beans up on the other side and trim the second side. To trim the green beans, grab a handful of beans, line the ends up, and slice them all off at once. To prep your beans, wash them and use a sharp knife to trim the ends. Salt and pepper: A little salt and pepper to taste is all the spicing up these green beans really need.Fresh garlic: If you don’t feel like mincing the garlic, you can use a garlic press, but the little cubes of minced garlic are really delicious in this, so if you can mince the garlic, do!.Butter: Salted or unsalted butter will work just fine.If using the latter, just adjust the simmering time as needed since they’re thinner and will cook a bit quicker. Fresh green beans: You can use regular green beans or haricots verts.You can make them with pre-trimmed green beans, so no cutting required if you don’t want to.Īnd, best of all, if your timing is off and the green beans finish cooking 20 minutes before your main dish, they get tossed in a hot pan with butter right before serving, so they’ll heat right back up! They’re boiled, so you don’t have to worry about burning them while they cook. Ready for your new go-to no-fail veggie side dish? I’d like to meet these perfect, wonderful garlic green beans that are ABSOLUTELY FOOLPROOF. They’re a quick, easy, and delicious vegetable side dish. These Butter and Garlic Green Beans are perfectly cooked and tossed with butter and toasted garlic.
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