Before I began my cooking journey, I had a reputation as quite a picky eater. I was not fond of most unknown things, and was especially disdainful towards cooked vegetables. Until I was taught how to properly prepare them, veggies like green beans were not a part of my diet. Oh how I was missing out!
There is nothing like the incredible snap of a properly cooked green bean. A quick blanch in hot water, followed by a dip in an ice bath renders this vegetable perfectly vibrant green and refreshingly crunchy. Taylor grew up eating green beans with bacon, butter and almonds, so when these little babies showed up in my garden last week, I decided that was the perfect treatment for them. We’ve both been insanely busy with work and BW, and this was a meal whipped up very quickly after normal dinner eating hours. Perfect and simple for a hot summer night, give this recipe a shot with a nice helping of short grain brown rice (my favorite) on the side.
- 2 large handfuls green beans
- 1/2 cup fava beans (optional)
- 1/2 cup slivered almonds
- 6-8 slices bacon
- 1 cloves garlic
- olive oil
- sea salt & pepper
- + 1 cup short-grain brown rice
- Add 1 cup rice, 2 cups water to a sauce pot. Cook on medium until comes to a boil, reduce heat to low and simmer until cooked 20-25 mins.
- Bring a salted pot of water to a boil. Prepare a bath of ice water. Blanch green beans until bright green and just barely pliable, 1-2 mins. Dunk in ice bath.
- Render bacon in 1 Tbsp olive oil and 1 Tbsp butter. Add garlic, beans (and favas) and saute for 2-3 minutes until warm. Season and add almonds.
- Stir 1 Tbsp butter into rice and season. Serve beans over rice and enjoy!