Green Beans

I have very strong memories of green beans from my childhood. We had a garden every summer, and beans took up a large portion of the space. I remember weeding (my least favorite thing) and picking. But what I remember the most was snapping. Have you ever snapped beans? It just means snapping off the ends, so they’re easier to eat. My sister and I would snap what felt like buckets full of beans, until we didn’t even want to eat them anymore.

You’ll notice the beans in our photos haven’t been snapped.

Sorry.

But they’re still delicious.

Garlic Butter

The beans are light sauteed in Chef Shamy Garlic Butter, until just cooked. I like them with a little bite. If you cook them too long, they’ll become stringy, which is never good.

The Garlic Butter is a great fit. It adds the perfect bit of flavor to a vegetable that can be fairly bland.

And as always, there’s no such thing as too much Garlic Butter!

Enjoy!

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