Garden fresh Green Beans
  • Cooking Time: 10-15 minutes
  • Servings: 4-6
  • Preparation Time: 10-15 minutes
  • 1 lb. - 1 1/2 lbs. fresh green beans
  • freshly ground salt to taste
  1. Wash the green beans and lay them out on a paper towel to dry. The green beans will have a stem end. Take half dozen of them at a time and line up their stem ends, with a sharp knife cut them off and discard. Otherwise I prefer to leave young, fresh, tender green beans whole. But it is your preference to leave them whole or cut them up. Plunge them into a large pot of salted, boiling water. Cook them 10 minutes, then test one to see if it is cooked to your liking. When done to your liking, drain them. Butter them if you like, and serve immediately.
My family has always had a garden, until I moved to Tennessee. My grandparents and parents always allowed their green beans to grow until the beans filled out the pod. Consequently, those green beans had to be cooked much longer. I, on the other hand, always preferred my green beans to be picked when they were just formed, young and tender. These young tender green beans can be boiled briefly and seasoned simply with salt and pepper to be delicious. When picking your green beans from the garden, or from your produce store, keep the size in mind.