As my previous post mentioned, my friend Chenoa came over the other night for a gluten free dinner and all around catch up. I wanted to try something new for the main course and fish seemed to be just the ticket (which will be in my next post). For the side dish though, I wanted to stick with something a little familiar in case my fish was a flop. I got an idea for green beans with lemon and garlic from a Food Network recipe when I was searching for a good fish dish.
I don’t know about you, but I believe that green beans should be crispy and relatively fresh. When they are cooked too much they lose their brilliant green color and fail to satisfy the crunchy texture I love.
To start, I put a large pot on the stove and seasoned it with some salt and set it to boil. To save time I waited for the kitchen faucet water to get piping hot and filled the pot with that to cut down on heating time.
I then got out my 2 pounds of fresh green beans. While chatting about our boyfriends we snapped the ends off as they are tougher and some of them don’t look so good. The green beans looked like this.
Once the water was boiling I dropped the green beans in for only about 2 minutes. You can do it for longer if you favor a softer bean, keep in mind though, you will be sauteing them with the garlic and lemon in a few minutes so they will resume cooking when that happens.