of our favorite seafood restaurants is in Rock Hall, Maryland. It's called Waterman's
and they make the most delicious green beans we've ever had.
and tried to figure out the seasoning, but we couldn't. OK, we easily tasted the
chicken stock, but there was something else, something we couldn't quite put our
Well, believe it or not, that something else is garlic, yes,
garlic, and LOTS of it. I have experimented with this recipe many times over this
past several summers. It's one of those rare recipes where you really need to
simmer the beans for a long, long time.
Beans a'la Waterman's
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.
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
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.