A lot of the recipes that I’m sharing this month are ones that we make pretty regularly around here. Some of them are really pretty simple, especially the side dishes. But I feel like they are worth sharing, because even though they are simple, I’ve added a few extra ingredients that make them a little more exciting than the usual pile of vegetables on the side of the dinner plate.
We love green beans here, and when it’s winter time I will often get the bags of frozen green beans to keep on hand to put in soup or serve as a side. This recipe adds some dill and garlic to jazz those beans up just a bit. If fresh beans are in season, go ahead and use those! Otherwise, frozen beans work really well here.
Adjust the garlic to your taste – I like a lot of garlic. We all like a lot of garlic, actually. :)
These beans are buttery, garlicky, and dilly. We love them alongside salmon or chicken breasts. I’ve also eaten a bowl of them for lunch, and they’d be yummy on top of some quinoa or brown rice, too.
- one 12 ounce bag frozen cut green beans or about 3 cups fresh green beans
- 4 cloves garlic, minced
- 3 Tablespoons olive oil OR vegan buttery spread
- 2 teaspoon dried dill
- salt and pepper to taste
- In a medium pan, sautee the minced garlic in the olive oil or vegan buttery spread over medium low heat for 2-3 minutes. Don't let it brown or burn.
- Place the green beans in a colander and rinse under cool water to partially thaw them. Drain fully and add to the pan.
- Raise the heat to medium to cook the beans.
- Add the dill, then salt and pepper to taste. Stir and continue to cook until beans are tender but still bright green.
What’s your favorite way to eat green beans?
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