When I was a kid we had green beans one way, out of a can baked in the oven with cheese melted over them. Fresh green beans far exceed canned beans and healthier since canned veggies tend to have a lot of sodium in them. We have been receiving beautiful multi colored beans the last few weeks and I wanted to experiment with different recipes. All three are delicious. My sweet 5 year old who is a self proclaimed green bean hater had not one, but two large helpings and now loves them.
For all three recipes start with washing your green beans, trimming the ends then blanching them. Bring a pot of water to a boil, add green beans for 3 minutes then place into a bowl of ice water.
Lemon Butter Garlic Green Beans
2 tbs butter
1/2 a lemon
Grated parmesan cheese
Melt the butter in a sauté pan. Add the garlic for 30 seconds then juice the lemon into the butter with garlic. Add the green beans and cook for about 4 minutes. Remove from heat and zest lemon over the top and add parmesan cheese.
Bacon Green Beans
Bacon cut into pieces
Cook bacon then drain almost all of the grease. Add garlic and green beans to the bacon and cook about 4 minutes. Drizzle with balsamic vinegar, mix together then remove from heat.
Spicy Green Beans
1 tbs soy sauce
1 tsp rice vinegar
1 tbs chili sauce
1/2 tsp honey (can use sugar)
crushed red pepper
Mix together soy sauce, rice vinegar, chili sauce and honey in a small bowl.
Add green beans, garlic and crushed red pepper to a pan and cook for about 4 minutes. Stir in sauce and and mix together with green beans. When sauce is heated all the way through remove from heat.