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!

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