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OxfordPress.com

Farm Market Beans

The technique used in this green bean recipe allows using just a teaspoon of butter to coat the beans. When the small amount of water evaporates, the beans are glistening from that little bit of butter. The technique is as good with asparagus.

The timing works best if the beans are farm market fresh —rather than supermarket beans from distant lands. I use both green and wax beans for a color contrast.

Makes 2 to 3 servings

1/2 pound fresh, small green and wax beans

1/4 cup water

1 teaspoon olive oil or butter

1/4 teaspoon salt

2 cloves garlic, minced

freshly ground black pepper

Rinse the beans in cold water and remove tips.

Place the water and oil in a skillet that has a lid. Bring to a boil and add the salt and the beans. Cover and cook over medium heat for 3 to 4 minutes, until the beans are just tender-crisp. Add the garlic and cook, uncovered, for another 2-3 minutes, stirring to prevent garlic and beans from sticking. The beans should be just done and the liquid evaporated. Grind fresh pepper over the beans before serving.