Perfect Green Beans



My husband and kids were pretty good about eating their green beans at dinner although they didn't love them.  Then I found a method they do love and they all ask for seconds.  It's just a simple boiling, draining and seasoning process really, but attention to detail makes all the difference here.


Bring a medium pot of water to a boil.  Add 1 1/2 t salt.

Rinse the green beans. 
Line up the ends and trim them off using a sharp knife.   Place the green beans in the boiling water.   Cover and boil 4-6 minutes, until cooked through but still firm.

1 lb fresh green beans
1 1/2 t salt (for the boiling water)

Trimming the ends makes them look more appetizing.  They are also more fun to eat because the ends are pointy and fibrous.

The boiling time depends on the size of the beans.  Thinner varieties will cook quicker than thicker.  Undercooked beans are hard to chew and don't taste very good.  Overcooked beans get mushy and quickly start to taste like canned beans.

 
While the beans are boiling crush the garlic and measure the butter and salt. Drain the beans.  Add the garlic, butter, and salt.  Toss to coat.  Serve hot.  

1 T unsalted butter
2 cloves garlic
1/4 t kosher salt
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