Friday, March 28, 2014
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Buttered Beans
This is ridiculously simple, but ridiculously good, too. We did this all winter with our frozen beans, and they were as good as fresh, but if all you have is fresh beans, why, they are as good as fresh too.
4 servings
20 minutes prep time
500 grams (1 pound) green or yellow wax beans
1 tablespoon butter
salt & pepper to taste
Wash and trim the beans, and cut them into bite-sized pieces. Put them in a pot with water to cover, and bring them to a boil. Boil for 5 to 8 minutes, until just short of desired level of doneness.
Drain the beans very thoroughly, and return them to the stovetop. Add the butter and continue to cook the beans for 3 to 5 minutes longer, until you can smell the butter just beginning to brown. Stir frequently. Season with salt and pepper, and serve at once.
Last year at this time I made Bean & Potato Skillet.
Buttered Beans
4 servings
20 minutes prep time
500 grams (1 pound) green or yellow wax beans
1 tablespoon butter
salt & pepper to taste
Wash and trim the beans, and cut them into bite-sized pieces. Put them in a pot with water to cover, and bring them to a boil. Boil for 5 to 8 minutes, until just short of desired level of doneness.
Drain the beans very thoroughly, and return them to the stovetop. Add the butter and continue to cook the beans for 3 to 5 minutes longer, until you can smell the butter just beginning to brown. Stir frequently. Season with salt and pepper, and serve at once.
Last year at this time I made Bean & Potato Skillet.
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