This isn’t revolutionary and it really isn’t even a recipe. But up until this year, I’ve pretty much only eaten fresh green beans steamed. I have to say that squeak really creeps me out! But it’s fine. Add some butter and salt and it’s an acceptable vegetable addition. But this year I wanted to change things up….especially since I have an exorbitant amount of beans coming in! I planted two green bean tepees this year. 5 poles with 5 plants around each pole. So I have 50 bean plants! I want to eat a ton and share a lot and preserve a lot. I think I’m on track for all of that!
So back to this non-recipe. Start with cleaned, cut beans. Throw a couple peeled cloves of garlic in a cast iron skillet with olive oil. Bring the oil to temp and add beans and salt. Toss them around until they brown up a little, then add a bit of water (a few tablespoons — I eyeball it) and immediately put the lid on. Let steam for about 3 minutes until the beans are tender. Toss them around until you reach the desired brownness. And that’s it! You will never go back to simple steamed beans again!