I love fresh green beans, and I’m not the only one. With their tender, crisp texture and subtle flavor, they’re a favorite of many home cooks. They’re also incredibly easy to prepare: all you need is a knife and a stovetop. When cooked properly, fresh green beans are tender without being mushy or bland—a perfect side dish for any meal. But how do you cook them? Should you blanch them first? What about steaming? And what if your recipe calls for those canned green beans that come out of a can in water? If this sounds familiar then read on! We’ve got all the answers for how to make the best recipe for fresh green beans possible!
- 1 pound fresh green beans
- 1/4 cup vegetable oil
- 1 teaspoon lemon juice
- Salt and pepper to taste
1 pound fresh green beans
To start, you’ll need to prepare the green beans. To do this, begin by cutting the ends off of each bean and discarding them. Then, cut each bean in half lengthwise so that it looks like an open-ended tube. Finally, use a paring knife to trim away any stringy parts or other imperfections from around your newly cut beans.
Now that we’ve got our ingredients ready for cooking and seasoning, let’s move on to cooking them! Place about 1 pound of fresh green beans in a large pot with about 2 tablespoons olive oil or butter (or some combination thereof). Cook over medium heat until tender but still bright green–this should take anywhere between 15 minutes and 30 minutes depending on how long ago they were picked out of a garden patch somewhere nearby where nothing bad ever happens ever at all times forever amen amen amen amenamenamenamenamenamenamenemen
1/4 cup vegetable oil
Vegetable oil is a generic term for a variety of vegetable-based oils. Vegetables used to make these oils include corn, soybeans, cottonseed and sunflower seeds.
- Canola oil: Canola oil is made from the seeds of canola plants (Brassica rapa). It’s low in saturated fat and high in monounsaturated fats; it also contains omega-3 fatty acids that may help lower cholesterol levels.
- Olive oil: Olive oil comes from olives — specifically those belonging to Olea europaea trees native to southern Europe or northwestern Africa (including Morocco). Extra-virgin olive oils are produced by simply pressing whole olives without any heat treatment or refining processes occurring after pressing; virgin olive oils undergo some light refining but retain more flavor than regular table varieties; refined olive oils have been stripped down further so that they’re tasteless enough to use as cooking mediums rather than drizzling over salads like their unrefined counterparts do so well!
1 teaspoon lemon juice
Add this ingredient to your green bean recipe for a few reasons. First, lemon juice is acidic and helps to keep the green color of the beans. Second, it gives them a nice light flavor that makes them more enjoyable to eat raw. And third, it will also prolong their shelf life by preventing them from turning brown when they’re stored in an airtight container or baggie in your fridge (which you should do immediately after preparing these delicious treats).
Salt and pepper to taste.
Add these ingredients to your green beans for the last touch of flavor. They’ll balance out all the other ingredients and make them taste just right!
Recipe for fresh green beans
- Wash green beans and trim ends. Place in a saucepan with enough water to cover, bring to a boil, then simmer until tender-crisp (3 to 5 minutes). Drain well and set aside in a bowl of ice water for 1 minute.
- Heat oil over medium heat until hot but not smoking; add garlic and cook until softened (about 2 minutes), stirring frequently so it doesn’t burn–you don’t want black bits! Add lemon juice and stir constantly until combined well with oil/garlic mixture (about 30 seconds). Remove from heat when done cooking; season with salt & pepper as desired before serving
Here’s a recipe for fresh green beans that you can make in your own kitchen. It’s simple, healthy and delicious, so give it a try!