Simple Green Beans

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How to Cook Green Beans

Green beans are now in season, and I find that when they are very fresh, the most enjoyable way for me to savor them is to simply boil them in salted water, until tender but crisp. I then sprinkle the green beans with kosher salt, and let me tell you, when they are fresh and crisp like this, they make not just a great side dish, but a wonderful snack that you can serve and eat as a finger food and get that peculiar satisfaction that we humans get when we eat something crunchy and salty.

Simple Green Beans
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Gluten-Free, Low-Carb, Vegan
Yield: 4 servings
  • 1 lb. fresh green beans, ends trimmed
  • 1 teaspoon kosher salt for the cooking water
  • 1 teaspoon kosher salt
  • Optional: 1 tablespoon butter
  1. Pick through the beans and discard any that are withered or discolored. This simple cooking method is suitable for only the freshest of beans.
  2. I prefer to leave green beans whole, they make such a great finger food when left at their full length, but to serve at dinner, you might want to cut them into 3-inch pieces.
  3. Drop the green beans into a large pot of boiling, salted water, just enough water to cover the beans (you'll need to eyeball it). Bring back to a full boil and cook, uncovered, until beans are just tender, about 5 minutes - but start checking after 3 minutes (take one out of the pot and taste). With such basic preparation, it's really important that the beans remain firm - soft and limp will not do.
  4. Drain the beans into a colander, shake dry and season with kosher salt. You can use other seasonings of course, and a generous pat of batter on top of the hot green beans is heavenly, but really, when they are fresh, green beans only need a little boiling and some salt.
Nutrition Per Serving
Calories: 35; Fat: 0g; Carbohydrates: 8g; Sugar: 0g; Sodium: 286mg; Fiber: 4g; Protein: 2g

How to Cook Green Beans

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