Garlicky Green Beans

These green beans are an easy, fresh side dish full of flavor from sauteed garlic.

It’s been quite some time since I posted a recipe. It’s not that I haven’t been cooking, but the majority of my meals have been real simple and consisting mostly of veggies. This time of year is when it’s hard to keep up with our garden, so we’ve been eating, canning, freezing, and sharing veggies like one’s business.

Our meals have looked like zucchini boats, zucchini noodles, giant kale salads, grilled vegetables with rice, cucumber tomato salads, and raw vegetables with hummus. If only it was this easy to eat tons of vegetables year-round.

Recently, green beans have been our most abundant produce. There’s just nothing quite as fresh-tasting as a green bean straight from the garden. At first it was nice–a dinner’s worth of green beans every few days–but now we’ve got too many green beans to even handle.

I tried blanching and freezing them last year but they didn’t end up too great, so this year I decided to pickle some and did seven pints already. I added garlic, dill, sweet banana peppers, and a little habanero pepper to each jar. The only thing that sucks about canning is you have to wait patiently to eat them until they develop more flavor over a month or more.

Besides canning, my favorite way to eat green beans has been simply sauteing them with some veggie broth and garlic.

My mom gave me this Rockcrock she got from Pampered Chef and I really haven’t used it much, but it has come in handy when sauteeing veggies (if you have any Rockcrock recipes, send them my way). All I’ve been doing is adding a little ghee (you could also use olive oil or avocado oil), sauteing garlic, then adding beans, salt, pepper, and veggie broth.

After sauteing for about 10 minutes with the lid on, I take it off and let it cook another 5 minutes until the beans are cooked and most of the broth has evaporated. The beans soak up all the flavor from the ghee, garlic, and broth, and it’s pretty dang delicious.

So, whether you have an overabundance of green beans like me, or you buy some at your local farmers market, this garlicky green beans recipe is an easy and flavorful side dish.

P.S. If you live by me and want any green beans, hit me up!!

From The Small Town Foodie at https://www.thesmalltownfoodie.com/garlicky-green-beans/

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Prep: 10m

Cook: 15m

Yield: Serves 4-6 people (as a side dish)

Total: 0h 25m

These green beans are an easy, fresh side dish full of flavor from sauteed garlic.

You'll Need...

60-80 trimmed fresh green beans (cut into 2-inch pieces if desired)
1 tablespoon ghee or oil of choice
1 teaspoon minced garlic (about two cloves)
⅓ cup vegetable broth
Dash of salt and pepper

Directions

Heat large pan over low-medium heat and add ghee or oil.
Once melted, add garlic and sauteed for about one minute or until it starts to brown.
Add green beans, salt, pepper. Slowly add broth.*
Cover and cook for 10 minutes.
Remove lid, cook another 5 minutes or until beans are cooked and most of the broth has evaporated.**

Additional Notes

*Adding water to hot oil can cause a fire or explosion. It is important to make sure your pan is not too hot and add the broth very slowly.
**If the beans are cooked but you still have broth, you can drain the broth out of the pan. If you run out of broth but the beans aren’t cooked yet, add a little more broth.

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