Every time I have made these green beans, people say, “I love these green beans! How did you make them?” It gets a little lengthy to explain over dinner. My obsession for sautéing onions and garlic, unfortunately isn’t shared by all and that’s where I lose them. So, here it is in recipe form.[pe2-image src=”http://lh5.ggpht.com/-j7mqqsSoTC8/Ul1a93TogwI/AAAAAAAAAUE/ZgxZ6BflYrc/s144-c-o/GB3.jpg” href=”https://picasaweb.google.com/104413851917705081151/20131015#5934999902808998658″ caption=”Rinse those bad boys off – Click to View” type=”image” alt=”GB3.jpg” ]
Start with FRESH green beans. Mine are, of course, from my Colvin Farms CSA. Pop off just the stem end. A lot of people break off both ends, but this is not necessary. That cute little tail is part of the green bean! Leave it. It looks cool. Rinse off those tender little green babies, and set them aside.[pe2-image src=”http://lh6.ggpht.com/-kdASwdlJWv8/Ul1a-lcaiTI/AAAAAAAAAUM/lJjIpc12U_o/s144-c-o/GB4.jpg” href=”https://picasaweb.google.com/104413851917705081151/20131015#5934999915193862450″ caption=”Aren’t they gorgeous, raw and ready for their destiny – Click to View” type=”image” alt=”GB4.jpg” pe2_img_align=”right” ]
Finely chop 1/4 of a large yellow onion, and 2 cloves of garlic. Sauté in EVOO, add salt and pepper, until the onion and garlic are just starting to turn golden. It is best to do this over medium heat so that you don’t burn the garlic. Once the onion and garlic are happy and ready, throw in the green beans, add 1 TBSP of Bragg’s Liquid Aminos (or soy sauce), a little more pepper, and toss it all around, coating the beans in the sautéed onions and garlic, keeping medium heat. Toss for about a minute, then add one carton of organic vegetable stock (or chicken). This is the “cheater” part of the recipe. If you’re the real deal, make your own chicken stock and add that.
Cover with a lid, and simmer on medium-high for 20-30 minutes until they are tender.
Here comes the somewhat advanced part. Once they’re tender, remove the beans to a serving or casserole dish. Keep the liquid over the heat, and crank it up to high. Add 3 TBSP of brown sugar. Boil the stock/cooking liquid rapidly for 5-10 minutes. Stir and watch it until it reduces down to about 1/2 cup of liquid. This concentrates the flavors and thickens the liquid, especially with the brown sugar. Pour reduced stock back over the beans and serve.[pe2-image src=”http://lh4.ggpht.com/-eqiizx9N5m0/Ul1a9kjIeUI/AAAAAAAAAT8/MZWkHihqx8c/s144-c-o/GB2.jpg” href=”https://picasaweb.google.com/104413851917705081151/20131015#5934999897773734210″ caption=”Tender, Green, and Tasty – Click to View” type=”image” alt=”GB2.jpg” ]
You never knew a veggie side dish as simple as green beans would be so delicious and so in-demand.
Note: Low-sodium broth helps to keep this dish from being too salty.