Tuesday, August 23, 2011

Parmesan Green Beans

Green beans are a source of great debate in my house.  I like my green beans crisp-tender.  My husband calls them "squeaky" and only wants what he grew up with: canned.  My daughter will take canned or fresh, but only likes her beans dissected - so she can eat the little inner beans, leaving the sad pods behind. 
One thing we can all agree on, though, is that green beans are good braised - as they are in this recipe.  Braising makes them tender and lovely.  Here, they are cooked with garlic and Italian herbs and finally tossed in Parmesan.  Mmmm - cheesy, savory goodness!  A great veggie side dish.

Parmesan Green Beans
Katie Christy

1/2 cup water
1 tsp olive oil
1/2 tsp minced garlic
1/8 tsp dried basil
1/8 tsp dried oregano
1/8 tsp ground black pepper
8 oz green beans, trimmed & cut
1/4 cup grated Parmesan

1.  Stir the water, oil, garlic, basil, oregano, and pepper together in a large saucepan.  Add the green beans and set the pan over high heat.  Bring the mixture to a boil.

2.  Reduce the heat to low.  Cover and simmer for 15-25 minutes or until the beans are tender (not mushy).

3.  Pour the beans into a strainer to drain off any extra water.  Put the contents of the strainer back into the pan.  Toss with Parmesan to coat.

4.  Salt to taste (I put 1/8 tsp).  Serve!

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