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Nat’s Green Beans
This one is for you Laura Giesemann! There’s nothing really special about my green beans, but I’ll explain it in detail anyways. I grew up in the country. My grandfather was a farmer and everything we ate as a kid was fresh vegetables from his garden. My mom always cooked green beans and I’ve always been a fan. It’s rare that you’ll see me buying a can of green beans (unless it’s for Reveille cause she’s on a diet these days). I buy my green beans fresh. Unfortunately, store fresh isn’t quite the same as garden fresh but it will have to do. I didn’t inherit my grandfather’s green thumb. I tried. It didn’t work. ha! Sorry I don’t have a fancy picture this time but here it is…my secret (not so secret) recipe:
- I start with a little olive oil and a diced onion.
- I season the onion with salt, black pepper and garlic powder.
- As the onion cooks, I chop the ends off of the beans.
- Once the onion is translucent and starting to stick, I toss in the green beans and add low-sodium chicken broth.
- If the chicken broth isn’t enough to cover the green beans entirely, I’ll add extra water.
- From this point, you bring the beans to a boil and you just let them cook.
- I often add a couple pieces of sausage for flavor (or sometimes instead of using olive oil, I pan fry a couple pieces of bacon, use the grease and then crumble the bacon back in) But I don’t add this until the water is mostly boiled out.
- You can simply leave the beans cooking, until all of the water is gone and the beans start to stick to the bottom. I like to “brown” the beans to finish them off. Once the bottom of your pot starts to turn brown and sticky, they are done!