Written by Kate Tietjegreen bean casserole.
But these, I like. I make them occasionally, as a few family members don’t like them. But other family members love them. When I started making this recipe in 2012, my 6-year-old (at the time), Caleb, was especially partial to them and loved making them for himself for breakfast. (Hey, I wasn’t complaining!)
These days, when we do make them, we double, triple, or even quadruple the recipe. They’re that popular…with about five of us. They’re not bad reheated, either — sometimes, I pack them to take to work with me for lunch.
Best of all? They’re simple. Yet, they’re “fancy” enough to serve to guests if you like.
Garlic Green Beans
Ingredients:
- 1/2 lb. green beans
- 2 cloves garlic, minced
- 2 tbsp. fat (lard, bacon grease, olive oil)
- Sea salt to taste
Directions:
Step 1: Put your green beans in a medium frying pan over medium heat.
Step 2: Add your garlic and oil.
Step 3: Saute until they begin to blister just a little bit.
Done! Serve alongside meatloaf, or beef and potatoes, or whatever you like. 🙂 I’m partial to chicken marsala, myself!
Garlic Green Beans
Ingredients
- 1/2 lb. green beans
- 2 cloves garlic minced
- 2 tbsp. fat (lard, bacon grease, olive oil)
- Sea salt to taste
Instructions
- Put your green beans in a medium frying pan over medium heat.
- Add your garlic and oil.
- Saute until they begin to blister just a little bit.
Those beans look frozen, have you made with fresh? Will they work?
We make beans like that, except I use liquid aminos or tamari too. They’re incredible!
I know from experience that either fresh or frozen green beans work with this cooking method — this is how we always cook ours except we add a healthy twist or two of freshly ground black pepper. YUM!
Blessings, ~Lisa
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