The Best Green Beans
of Your Life
I had my sister and her family over to Reed Ranch last weekend and for dinner, I paired my favorite green beans with some shredded pork and rice. My sister sat next to me and side-mouthed, “Tell me there are more of these. These are the best green beans of my life. Far better than anything in a restaurant.”
Green beans seem to be staying around the same price in the stores despite the increase in food prices. This is excellent news because with the few instructions I’ll list below, you can transform these babies into possibly the best vegetable you’ve ever had.
Well peeps, let me tell you how easy they are to make. Share with your friends. Everyone needs to know this!
The ingredients are simple on this one. The recipe can be doubled (or tripled…whatever you need), but what I’ll provide here is for 1lb of green beans.
- 1lb fresh green beans, rinsed and ends trimmed.
- 1t salt
- 1t granulated garlic (not powder)
- 1/2t pepper
- 1T bacon fat or coconut oil (one will obviously be more savory, and one more sweet. They’re both insanely delicious.)
- a splash of coconut aminos (this is a soy sauce replacement. I can’t in good faith suggest you add soy sauce, so you can use balsamic vinegar!)
How to Get it Done
- Start with heating your bacon fat or coconut oil on medium-high heat in a pan that can handle heat. I use my cast iron pans, but before I had them, I used a heavy bottom sauté pan.
- Once the oil is water-poppin (sprinkle some water from your fingers on the oil and see if it snap-crackle-pops), add your trimmed green beans.
- Give them a stir or toss and just let them sit in the high heat to get that critical caramelization. THAT is what makes all the difference. (My sister actually asked if something was burning because I was being so aggressive about my high heat 🙂 Just keep an eye on it and don’t pull a Jacque if that happens…believe it or not, I burn a LOT of things because of how distracted I get.)
- After getting some color on your beans, sprinkle in your seasonings and toss again.
- Let them continue to caramelize until you see color and searing on quite a few beans (maybe 3-4 more minutes after tossing).
- Reduce your heat to medium, grab a lid, and pour a couple tablespoons of water in it.
- Flip that lid onto your beans with the water in it and pour on your coconut aminos or balsamic vinegar.
- Shake your pan to move it around, and cover.
- Let the beans steam through for 7-10 minutes to get nice and fork tender.
- Serve it up!
It's a MIRACLE
These beans are miracle workers. Granted, it took quite a bit of time, but my baby girl went from eating frosted box pancakes (when I first met her) to asking for more green beans for dessert!
