I admit it. I am totally out of the habit of blogging. Somewhere in June I got tired of photographing everything before I ate it. I stopped taking detailed notes about how much of this and that I tossed into the pot. For a weekly menu I just scribbled down a list of things I thought would be delicious, without concern for what day each meal would fall on. I did keep cooking. And I did take a few photos. A few.
Last year we had just a few bean plants in our garden. This year we had 16. I discovered that it was just about the perfect amount for our family. It was wonderful – we were able to have fresh green beans for dinner every three to four days. Here is our favorite way to prepare them:
1-2 garlic cloves, minced
3-4 Tbsp onion, minced
1/2 tsp fresh rosemary, chopped
kosher salt & fresh ground black pepper
Pick beans, and trim the ends off. Cut beans to be similar lengths.
Bring a medium pot of water to a boil. Add beans, boil 5 minutes uncovered. Check for doneness. Cover pot with a lid and boil another 3-5 minutes until done. I’ve found bean “doneness” to be a personal preference. I like softer beans, but if you like your beans with a little crunch, then don’t boil them as long. The size of the beans will determine cooking time as well.
Drain beans and set aside (this will help them dry a little as well. You really don’t want to toss wet beans into hot oil. Trust me.)
Mince garlic and onion, and chop rosemary.
Heat about 1 Tbsp olive oil in a skillet over medium high heat.
Add beans, garlic and onion. Cook for 2-3 minutes, stirring frequently (don’t let the garlic & onions burn.) Sprinkle with rosemary, salt and pepper (to taste). Toss to coat. Remove from pan and serve.