It’s green bean season! And I’m sharing my three favorite green bean recipes.
- Cook in a small amount of water, and when they’re crisp-tender, drain off the water, and add a couple tablespoons of butter. If you’re a garlic fan, crush a couple cloves or garlic and add to the pan. Salt to taste, and add a healthy dose of freshly ground black pepper.
- For an Asian side dish, I love stir-fried green beans. Put 2 tablespoons unrefined, toasted sesame oil in a wok or large cast iron skillet, then add the green beans. Stir fry about five minutes, then add two or three cloves of freshly crushed garlic, as well as 1/4 teaspoon of crushed red pepper. This actually tastes great cold, so there’s no need to reheat this if you have left-overs.
- When we have more green beans that we could possibly eat in the next few days, we love to can pickled green beans. Why pickled? Since green beans are naturally low acid, they have to be pressure canned unless you add acid to them. Because my children didn’t like the mushy green beans that result when pressure canning, I had to find another way to preserve the harvest. Pickled green beans use vinegar, so it’s safe to use water bath canning, which takes far less time, so the beans stay crunchy.