For the longest time I have been making a bean salad with the same ingredients. It is a really easy salad that pairs perfectly with simmer foods. But instead of boiling water to boil the beans in, we now have to conserve water, because of the severe drought here in California, so why not just cook the beans in oil, and season the beans. This must be a win-win situation.
I like to just heat my beans through without getting them soft and soaky. I want my beans to be crispy and have somewhat of a bite.
- 300 g fresh green beans
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- salt and pepper to taste
Break off the ends (tops and tails) of the beans. Heat the oil in a large skillet. Add the beans and cook them over high heat, until they start to get some color, and they are heated through. Remove from heat. Season the beans with garlic, salt and pepper.
Pour the beans into a warm serving dish, and serve immediately.