Trust me to take a perfectly nutritious vegetable and complicate it. At least I’m not adding any calories to it; it’s going to be a super healthy snack. There are just times that regular vegetables need to be gussied up, given new flavors. This is a simple way to make green beans into a snack you’ll be pulling out of the fridge in handfuls. Really.
I’m doing a simple post today on green beans. It’s one of the crops that has come out of my in-laws’ garden every year. I’ve loved the many calls to “come pick up a bag of green beans”. We have eaten them in so many ways, I need to troll the blogs for some new ideas soon. But I have my tried and true way of using them that is pretty popular among my family. I boil them.
Boiling is normal, you say? Well they’re not boiled, they’re brought to a boil and then simmered. For about 30 minutes. In a broth. I use my vegan Celifibr Chicken Bouillon Cubes. But any chicken broth you prefer will work in the same way.
I soak the beans in a sinkful of water, getting the dirt and sand off them. Up North here we’re living on what previously was the path of an iceberg, back oh, about a kajillion years ago. Our soil tends to be sandy. Once I’m sure I’ve got what was previous a shore removed from the beans, I pull out a handful of about 6 or 7 at a time and use a paring knife to remove the stem ends. I usually leave the pointy string ends on. They’re not a problem.
I put the trimmed beans into a large dutch oven (or maybe it’s more like a small soup pot?) and fill it with water. I put in just enough so that the beans are covered and floating about an inch above the bottom. I just eyeball it, but if it’s about 4 quarts of water I use 2 bouillon cubes, which with this brand is roughly equal to 4 cups of broth. Then I bring the pot to a boil over high heat. Once bubbling, I turn it down to low and let set the timer for about 30 minutes.
When the timer goes off, I remove the pot and let it stand to cool a bit. Eventually I use a slotted spoon and put the beans into one of my infamous food storage shoeboxes (Ziploc) and refrigerate. They’re now a snack I can eat at any time! I can bring a baggie of beans to work in my lunch, or grab a handful to eat while watching tv at midnight. How much more healthy can they be?
This method really adds no calories, just some extra flavor to what can be boring when eaten plain over and over again. Both of my kids and several friends have adapted this way of preparing beans. Especially this time of year when all the bags from the in-laws are piling up, it is a way of preserving them a little longer.
Simple Snackin Beans
1 – 2 lbs fresh green beans, washed and trimmed
chicken broth cubes (I use 4 cups worth in 2 quarts of water)
Place cleaned beans into a large pot and add 4 cups of chicken broth. Fill pot with water just to cover, then add an inch more.
Bring to boil, then reduce to simmer and set timer for 30 minutes.
Remove from broth and cool in container. Cover and refrigerate when they are room temp.