![]() It will add depth and a touch of acidity to the dish. ![]() Chicken Broth Substitute: If you find yourself out of chicken broth, don’t fret! White wine can be a delicious alternative.Stick to 30 seconds or until aromatic for that perfect garlic kiss. Garlic Timing: If you’re a garlic lover like me, the temptation to sauté it longer is real.They should snap easily when bent that’s how you know they’re fresh and will give you that sought-after tender-crisp texture. Quality of Green Beans: Always opt for fresh, crisp green beans.No parsley? Try chives or even a sprinkle of basil for a different note. Chopped Parsley: For that final touch of color and freshness.If lemons aren’t available, a dash of white wine vinegar could work. Lemon Juice, freshly squeezed: Brightens up the dish with a zesty finish.Vegetable broth can be a great vegetarian substitution. Chicken Broth: Adds depth and a touch of savory goodness.Same goes for the pepper-freshly ground or pre-ground, your call. Use sea salt, kosher, or Himalayan pink salt based on your preference. Salt and Pepper: The fundamental seasoning duo.Red Pepper Flakes (optional): For those who like it hot! Feel free to omit or replace with a dash of cayenne or paprika for a different kind of warmth.If you’re out, a mix of oregano, basil, and thyme can replicate the essence. Italian Seasoning: Elevates the beans with a medley of herbs.No fresh garlic? Garlic powder or even shallots could fill in. Garlic, minced: Gives the dish that aromatic punch we all love.For a dairy-free alternative, you could use olive oil or even coconut oil for a different twist. Butter: Adds a rich, creamy texture and flavor.If fresh ones are out of reach, frozen green beans can work in a pinch, just adjust the cooking time. Fresh Green Beans: The star of the show! They bring color and a satisfying crunch.The final result is a simple side that’s devoured by every single family member, every single time it’s made. This extra sauté step adds AMAZING flavor and a slightly crisp texture to the steamed beans. This, my friend, is where “the best” part comes into play. Once the beans are soft, the beans are added to a skillet with melted butter, sautéed garlic, and fresh herbs. Once the ends are snapped, the beans are added to a steamer basket and softened for about 7-9 minutes. Green beans are a great vegetable for the kids to help prep, so I usually set them up with snapping the ends of the beans, which saves me even more time. The Best Green Beans only take about 15 minutes to make, and 9 minutes are technically hands-off time. Today, it’s finally time to give The Best Green Beans their overdue spotlight. I’ve shared many of these sides on the blog. A few of my favorite side dishes include: homemade freezer biscuits (with soup), coleslaw (for taco night), roasted potatoes, an easy weeknight salad, a medley of roasted seasonal veggies, and the BEST green beans. I tend to focus my effort on the main meal, which means a side dish is either prepped in advance or must be easy to make on the spot. This means weeknights usually consist of a simple meat or meatless main dish: roasted chicken, crispy chicken thighs, soup, lentils, black beans and rice (my favorite), eggs (frittata or quiche), hamburgers ( beef or salmon), salmon (or another fish) in parchment with lemon slices and a drizzle of olive oil, a crock-pot roast, a veggie stir-fry or a bowl meal, homemade pizza, tacos, etc. And while I love reading about the special ingredients and techniques used to make these meals, most of the time they simply aren’t practical for our family (or the family budget).įor most of our meals, I resort to simple recipes with great flavor that can be prepped using simple and classic techniques (for example: sautéing and roasting). I believe it’s easy as a blogger and “foodie” to get caught up in the fancy meals spread across Pinterest, Instagram, and magazines. Something so humble and simple quickly became the best green beans ever! Instead of serving the beans dripping with water, I removed the beans from the steamer and sautéed them with butter and garlic. One day, for some out-of-routine reason, I decided to take a different approach to preparing green beans. I think edible and tolerable are probably more appropriate. Yes, green beans are pretty tasty even when they’re boiled (and yes, I realize the nutrients are lost when boiling vegetables), but I certainly wouldn’t ever use the phrase “the best” to describe them. So how about a little backstory?įor years, I made green beans the exact same way every single week: boiled. So claiming that something so incredibly simple is “the best” may raise some eyebrows. ![]() Greens beans are a humble vegetable that, when served as a side, are pretty easy to make. I know, green beans are, well, green beans. ![]()
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