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I start with 2 pounds of green beans that I rinse and trim. I use low sodium chicken stock, a 32 oz. carton. Add 1/2 stick of unsalted butter. Add between 6 to 8 whole peeled garlic cloves into the stock and bring it to a boil. Remember, garlic gets sweet as it cooks. Put in the cleaned and trimmed green beans. Add a bit of salt and pepper. Stir occasionally and add water as needed to keep the beans just covered. Simmer them up to 2 hours but at least one hour. The longer they cook the better. I think the secret is that the longer it cooks the more mellow the garlic becomes and the more the flavors meld together. Before serving I add more salt and pepper, if it's needed. They're yummy, or as my husband calls them "guest worthy." This recipe works really well with more mature green beans. Anytime I cook green beans now I do so in low sodium chicken stock. I think it adds a wonderful depth of flavor, even without the
garlic.
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