How to cook green beans (and get your kids to like them, too)
I’m going to let you in on a little secret. This is how I get my kids to eat green beans. For reals! My kids like green beans.
Shhhh… if we tell everyone, we could create a green bean shortage. Consider this a favor and let’s keep it between you and me.
This is the only way I will cook green beans. Essentially a stir-fry. Its quick and I promise no pale-grey-green-mushy beans. Beans are crispy and bright green. Still fresh. Get this – they still taste like beans. If the kids are near by its a battle to get these to the dinning table all accounted for.
If you want a little heat add some red chili flakes at the same time you add the salt. For the kids sake I leave it out.
Eat these with your fingers, they taste better that way.
Stir-Fried Green Beans
- 1 pound green beans, washed, ends trimmed, shake off excess water or pat dry with a tea towel
- 1 tablespoon high heat cooking oil, I like peanut or a refined coconut oil
- 2 cloves garlic, minced
- 1 teaspoon roasted sesame oil
- a pinch or two of sea salt
- 1 teaspoon sesame seeds, optional
Heat skillet over medium-high to high heat. You want the pan sizzling. Add the oil. Add the green beans and toss quickly. This will not take more than a few minutes, 2-3 minutes tops. I like the beans when they get a bit of char going on. The beans will begin to turn a bright green colour. Add salt. I often cover the pan with a tight-fitting lid at this point, just for a minute or so, still on the heat, and let them slightly steam through. When I say slightly, I mean it. Don’t over cook the beans. Give the pan a shake every thirty seconds to prevent serious burning. When the beans are still crisp, bright green and very slightly tender, add garlic. Continue to sauté for another minute or two. Don’t let the garlic burn. Remove from heat. Toss in roasted sesame oil, more sea salt if needed, to taste, and sesame seeds, if using. Serve hot.