Um, I hate green beans. Seriously hate them. Always have. I hate their slightly furry exterior, I hate their taste, and I hate their long, pointy ends. Or perhaps I should say: hated. I made green beans last night. I figured that at my age I should just get over it. Stop being a hater. Because I guess beans are good for you or something. So, I came up with a variation on several recipes I’d seen of late, and adapted the possibilities for my own, selfish needs. (Mission: make green beans edible.)
I took my beans, washed ’em, and chopped their weird elf ends off. I had about three big handfuls.
Then I chopped up some garlic (3 cloves) and threw it into a skillet with some olive oil over medium heat. I cooked that garlic up for a couple of minutes and then threw the beans in. I let ’em all sizzle together for a few minutes. I let that garlic get all up in beans’ faces. And those beans got all bright and happy like. (Beans like garlic.)
Then I invited some black pepper, red pepper flakes and chicken broth to the party. Maybe 1/2 a cup of broth. If you have a crap load of beans you might want to add more. Actually, you could start with a half cup and then add more if it all evaporates before your beans are done. Must you be so rigid? Just deal with the situation as it develops. Cripes.
So, there I am, lettin’ it all mix together in my skillet. And as the broth began to bubble and boil, I could sense it taking the bean flavour out of the beans. As the broth began to evaporate, I could tell these beans were gunna be good. I let the beans cook for about 15 – 20 minutes over medium low heat. I kept stirring those beans around in the skillet. I let ’em get all coated in non-bean flavour.
Now, you’re going to want to stop cooking them there beans before they get all mushy. Keep them a little crisp. Green beans are one thing; soft, mushy green beans are another all together. You might wanna test-taste a bean after about 10 minutes and then go from there. (To make this a vegetarian treat, use veggie stock instead of chicken.)
So then I ate the beans (along with other dinner-type things). Holy crap. The chicken broth and garlic got right into those beans. The black pepper and red pepper flakes gave the beans a well deserved kick in the ass. There was a wisp of crunch left in the beans, just a wisp.
Know what? I. Love. Green. Beans.
(Cooked this way.)