Search This Blog

Friday, July 27, 2012

Sauteed (Purple and Green) String Beans


I get giddy when I find food in a color other than what is expected.  Orange cauliflower, blue potatoes, purple carrots.  You name it.  I like it.  Today, I stepped into Brox Farm - a local jewel - only to find...wait for it...purple string beans!  Oh yes, there will be string beans for dinner...oh yes, there will.

Unfortunately, to my disappointment, purple string beans are not only purple, but also hypercolor - because they looked pretty much like ordinary green string beans when I was done with them - so sad.  They still tasted good though.  So here is my super simple, super delicious, super healthy, sauteed string beans recipe.





Sauteed String Beans


1 lb of string beans, trimmed
2 cloves of garlic, chopped
1 shallot, chopped
olive oil for the pan
1/2 cup of chicken broth
salt and fresh ground pepper

Heat the olive oil over medium-low heat in a sautee pan with a lid.  Add the shallot and garlic and cook for about five minutes until softened.  Add the string beans and combine.  Season with salt and pepper to taste.  Add the chicken broth and cover your pan with a lid.  Turn the heat up to medium if necessary so that the broth at the bottom of the pan comes to a boil.  Let the beans steam until they become tender.  This usually takes about 15 minutes for me.  Try your best not to remove the lid because you want the beans to steam, but you'll need to lift the lid after about 10 minutes to assess their doneness.  In the meantime, shake the pan occasionally so that they all cook evenly.  If your chicken broth evaporates completely before your beans are done cooking, add some more to the pan and continue cooking covered.

Now here is the key to making some delicious sauteed string beans...once the broth has evaporated and your beans are done to your liking, remove the lid and continue cooking the beans for about five more minutes, stirring almost constantly so that your garlic and onions get a little caramelized but do not burn.

I served these tonight with some delicious steak tips that Jim grilled and Italian Potato Salad (that post to follow shortly.)  Heaven.





2 comments: