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.
But they’re still delicious.
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!
- 3-4 cups fresh long green beans
- 3 T Chef Shamy Garlic Butter
- Salt and pepper, to taste
- Wash green beans thoroughly before cooking!
- Add Garlic Butter to a large skillet over medium heat. Allow butter to melt, then add green beans. Toss to fully coat with the butter.
- Salt and pepper to taste.
- Saute 8-10 minutes, or until done.
- Serve immediately.