String Beans with Garlic & Olive Oil, – Forget What You Know About Wheat©

string beans with garlic and oil

    Kitchen Wisdom Gluten Free String Beans with Garlic and Olive Oil are super easy to prepare and super delicious.  A wonderful side for just about anything.  During season I always use local organic and fresh beans, sometimes I use purple and yellow beans too. During the winter, if beans are unavailable or of poor quality, I use organic frozen long french string beans. 


1  pound String Beans (slender green beans)

Steamer Insert in 2 quart pot


 Steam the Beans:  Prepare green beans by placing in a colander and running them under cold water.  Then pop both tips off, place all prepped beans back in the colander.

Use a steamer insert in a 2 quart pot filled ¼ fo the way up with water. Place pot on high flame, when water begins to boil, reduce flame to medium low.

Place prepared green bean s in the steamer insert.  Steam green beans until cooked to a texture that pleases your palate.  Remove beans to large serving bowl.

2  Tablespoons  Olive Oil

1  pound  steamed Green Beans

Salt & Pepper (to taste)

Optional Crushed Red Pepper (to taste)

Warm the bottom of a heavy bottomed pan.  Add the 2 Tablespoons of olive oil, allow oil to warm enough to the point of thinning out across the pan.

Place heat on medium high and add the garlic and optional crushed red pepper.  If you are a garlic lover, this is the dish to add as much garlic as you’d like.  By placing the optional hot pepper in the sauté with the garlic, the capsaicin (the heat) of the hot pepper is infused into the oil.

Add the green beans when the garlic is at the end of the translucent stage and just as it is turning brown, add the string beans.  The water droplets will make a fierce crackling noise.

Add the 2 Tablespoons of water, use tongs to turn beans and coat as thoroughly as possible.  Put the lid on and lower the heat to medium low. Place heat on low, cook for a few minutes. Transfer to a serving bowl and enjoy!

“String Beans with Garlic & Olive Oil” by Liz Conforti, Kitchen Wisdom Gluten Free© 2013

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