My oldest daughter is in college and is cooking more and more all the time. She called the other day and wanted my recipe for fresh green beans. She no longer prefers canned green beans. Hooray!!!
Well - here it is - daughter just for you -- and anyone else who might like fresh green beans.
1 pound or so of fresh green beans rinsed (stem end snapped off)
1 tsp. of kosher salt
1 onion diced
1 tbsp. or so of EVOO (extra virgin olive oil)
1 handful of slivered almonds if you like them
Fill a stock pot about 2/3 full and add 1 tbsp. of kosher salt. Bring the water to a rolling boil.
While waiting for the water to boil, dice a medium onion into small pieces or the size you like. Sautee the onion in olive oil until they are transparent. At this point you can add a handful of almond slivers and sautee them for a few minutes. If this mixture gets done before the beans - just turn off the heat and leave all in the pan.
Once the water is boiling nicely. Carefully add the rinsed and snapped green beans. When the water comes back to a boil - set the timer for about 8 minutes. To check for doneness - pull a bean out and taste it. If the bean is tender and still bright green it is done. If the bean is limp and no longer bright green it is overcooked (but shouldn't be wasted).
Turn the burner on medium heat. Place the pan with the onions on burner to heat up again. When the green beans are done, drain them in the sink in a large colander. Then run really cold water over them to stop the cooking process. Shake the excess water off as best you can, and then add the green beans back to the heated pan with the onions (and almonds). Add salt and pepper to taste. Cook/sautee over medium heat until beans are warm and coated in oil. Serve warm. Enjoy!