I recently discovered a new favorite snack of mine: fresh green beans. I always hated fresh green beans, much preferring the ones from the can. One day, though, I saw some good lookin' beans at the farmer's market and picked them up. I had to ask my best friend how to cook them. She said just boil them in water 20-30 minutes and they'd be good.
Well, I didn't think they were all that tasty after 30 minutes, so I left them in another 15. I tasted them, and decided they needed salt - and another 15 minutes. I added Himalayan salt - a frivolous purchase I had made back in June for an Ayurvedic recipe, then decided was far to strong for my taste. For this, though, the salt worked perfectly! It was so strong that it penetrated right into those green beans and made them freakin' delicious.
The green beans were supposed to be a road snack, but far too tasty to wait to eat. My boyfriend and I had devoured them within 10 minutes flat.
I decided that the reason I like canned green beans more is because they've been sitting in water for god knows how long, tenderizing and soaking up all that sodium in the water. Now, I know that the longer you boil them the more nutrients they lose, but hey, they're still way healthier than my usual go-to cheese sticks, and they're locally fresh! That's how I like my food.
After experimenting the first time, I measured out better proportions and timed my boiling so that I could share this new snack with you all. See below for recipe!
1. Cut the ends off of fresh green beans. Rinse thoroughly.
2. Place in pot and cover with water. Add 1 tsp Himalayan salt (or start with less and work your way up through the boiling process - I like my green beans extra salty!). Put on stovetop on medium heat.
3. Allow to come to a boil. Allow beans to boil 45-70 minutes, depending on preferences. Remember, the longer they're boiled, the more nutrients are lost.
4. Drain beans. Eat fresh or leftover - delicious both hot and cold!
approx. 1/2 lb fresh green beans
1 tsp Himalayan salt