Monday, 13 August 2012

Buttered Beans

This is ridiculously simple, but ridiculously good, too. We did this all winter with our frozen beans, and they were as good as fresh, but if all you have is fresh beans, why, they are as good as fresh too.

4 servings
20 minutes prep time

Buttered Beans
500 grams (1 pound) green or yellow wax beans
1 tablespoon butter
salt & pepper to taste

Wash and trim the beans, and cut them into bite-sized pieces. Put them in a pot with water to cover, and bring them to a boil. Boil for 5 to 8 minutes, until just short of desired level of doneness.

Drain the beans very thoroughly, and return them to the stovetop. Add the butter and continue to cook the beans for 3 to 5 minutes longer, until you can smell the butter just beginning to brown. Stir frequently. Season with salt and pepper, and serve at once.




Last year at this time I made Bean & Potato Skillet.

2 comments:

RuckusButt said...

I do my beans (usually several varieties at once, whatever is ready to be picked!) in a very similar manner. The only difference is I add liberal amounts of chopped garlic to the butter. I keep the heat low enough so the garlic doesn't brown - it just cooks enough to lose the breath-altering pungency. So good.

Ferdzy said...

Good addition, Ruckus. I always forget to add garlic to things... and I've got a garage full of the stuff, so I should really try to remember.