Can we all just agree that by 2013 we should be able to do better by green beans than dumping canned soup and fried onions all over them? Surely, there is a better way.
Actually, there are lots of better ways. Even if all you do is crisp some chopped bacon in a skillet, then pop fresh green beans in for a few minutes of stir-frying, the end result will still be better (and probably more welcome at the table). But that’s just the start.
To help you get your green bean creativity flowing, we’ve given you a basic recipe for cooking them, plus two ways of finishing them — one with bacon and blue cheese, the other with honeysweetened spicy coconut. But if neither of those do it for you, use our base, then take those beans in any direction you like.
Green beans two ways
Start to finish: 20 minutes
Servings: 8
2 tablespoons olive oil
3 cloves garlic, minced
2 pounds fresh green beans, trimmed
Salt and ground black pepper
For the bacon and blue cheese topping: 1/2 cup crumbled cooked bacon
1/2 cup crumbled blue cheese
1/4 cup chopped scallions
For the sweet-and-spicy coconut
topping:
1/4 cup honey
1/2 teaspoon red pepper flakes
1/2 cup toasted coconut flakes
In a large skillet over medium-high, heat the olive oil. Add the garlic and saute for 2 minutes, or until softened. Add the green beans and saute until just tender, 8 to 10 minutes. Season with salt and pepper.
Choose one of the two variations and gently toss all ingredients for either one together with the green beans in the skillet.
For the bacon and blue cheese variation:
Nutrition information per serving: 110 calories; 60 calories from fat (55 percent of total calories); 7 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 8 g carbohydrate; 4 g fiber; 3 g sugar; 4 g protein; 190 mg sodium.
For the sweet-and-spicy coconut topping:
Nutrition information per serving: 120 calories; 50 calories from fat (42 percent of total calories); 6 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 17 g carbohydrate; 4 g fiber; 12 g sugar; 2 g protein; 60 mg sodium.
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