String Beans with Garlic and Oil
I was never a fan of string beans until I learned how to cook them properly. Now I love them. The trick is not to overcook them. I like to steam them first and then toss them in olive oil and sauteed garlic. Delicious and so easy! For more easy string bean recipes, try my Roasted Parmesan Green Beans, Green Bean Salad, and Roasted Green Beans with Caramelized Onions.
What’s the difference between green beans and string beans?
String beans and green beans are actually the same things. Green bean is the more common name nowadays. A long time ago, green beans had strings, but people began experimenting with breeding, and now they don’t have the strings.
Green Beans: Wash and trim the ends off a pound of string beans. Oil: Use two tablespoons of olive oil. Garlic: Slice four cloves of garlic. Salt and Pepper to season
How to Cook Green Beans
Steam: Fill a large saucepan with one inch of water and bring it to a boil. Lower a steamer basket filled with green beans into the pan, cover it with a lid, and steam for four to five minutes. Be careful not to overcook – they’re ready when they are tender and crisp. Drain the beans. Garlic: Heat the olive oil in a sauté pan, add the garlic, and cook until golden. String Beans: Add the beans to the pan, season with salt and pepper to taste, and toss well in the garlic and oil.
These healthy garlic green beans are a simple side for most any protein, like steak, chicken, and fish. You could also serve them with spaghetti, chicken parmesan, or lasagna. You can refrigerate green beans in an airtight container for three to five days. To eat the leftovers, warm them in the microwave or eat them cold chopped up in salads or bowls.
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