The veggie trend continues here at Fit Chef Chicago and nothing says spring like fresh green beans. As a kid, green beans were abundant in my mom’s garden. I don’t ever remember her cooking them, instead, we ate them as a snack, dipped in ranch salad dressing, much like a carrot. Raw green beans are crispy, slightly juicy and just the right amount of earthy and to this day, I still love snacking on a handful of raw green beans. However, I really love cooking with fresh green beans. Forget the canned stuff – if you’ve never had fresh green beans cooked, you’re missing out. Sweet, slightly crispy and not at all canned mushy green glob – fresh green bean are well worth the extra effort!
Garlic Buttered Green Beans
- 1 pound fresh green beans, ends trimmed
- 1 red bell pepper, cut into thin slices
- 3 cloves garlic, minced
- 1 tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. unsalted butter, cut into small pieces
- Pre-heat oven to 350 degrees.
- Toss green beans, red peppers, garlic and oil in a large bowl.
- Add salt, pepper and toss again.
- Pour bean and pepper mixture into an oven safe dish.
- Sprinkle pieces of butter and Parmesan cheese over the top.
- Cook for 15 – 20 minutes until green beans are cooked, but still a little crispy and crunchy.
- Taste, adjust seasonings as necessary and serve immediately.