Jewel's Garlicky Green Beans

[Linda in MO]

I made these last night and they were FANTASTIC!! I will be making these a lot! I couldn't stop eating them. I pretty much followed the recipe except I used dry sherry in place of white wine since I didn't have any. And I don't buy bouillon granules, so I used Superior Touch Better Than Bouillon chicken base. Thanks Jewel!

* Exported from MasterCook *

Garlicky Green Beans

Recipe By :jewel from the cl board
Serving Size : Preparation Time :0:00
Categories : Side Dishes , Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb fresh green beans -- cut into 3" pieces
2 TBS butter
3 cloves garlic -- finely minced
1 tsp chicken bouillon granules (not cube!)
1/4 cup white wine
salt and pepper to taste

Steam or boil green beans for 4-5 minutes until crisp-tender.

In medium skillet over medium heat melt butter, add garlic, and saute for 3 minutes or until tender and fragant.

Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 5 minutes to desired doneness.

Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Serve immediately!

NOTES : These have become a regular addition to our table! Frozen green beans work OK, fresh is much better! Enjoy!--Jewel

[charlie]

And knowing of your aversion to "certain" types of consistencies and my lack of being able to cook fresh green beans, I would like to thank you in advance! Will definitely be trying these this weekend!

[Jewel]

Thanks Linda! DH can't get enough of these green beans either. Usually a pound of green beans only feeds the two of us, is that sad or what?? Glad you like them! http://www.cookinglight.com/bbs/biggrin.gif

[Bailey]

I'm making them tonight...can't wait!!!

[Bailey]

Jewel, these were delicious. DH and I ate the entire pound of beans. They really jazzed up a simple dinner of hot homemade Italian beef sandwiches and potato salad, but I won't hesitate to pair them with something much more elegant next time. Thanks for sharing these!

[Jewel]

Thanks Bailey! Just so you know, my most elegant meal in the past few months was a meal made for my parents when they came up from California. I made Steak Au Poivre (cracked pepper-crusted filet mignon steaks in a butter/brandy sauce), the Vidalia & Feta Cheese Risotto and my Garlicky Green Beans...and the dinner was a complete hit! Those beans go with everything! Now I can tell you all that I double the garlic in mine and also usually sprinkle a bit of Mrs. Dash's Garlic & Herb Seasoning in mine too! http://www.cookinglight.com/bbs/biggrin.gif

[JennieL]

We loved these too! Definately a repeater.

[lhall]

I made these for the Murder Myster Dinner we went to on Saturday. Everyone (16 people) loved them. I gave the few leftover to a friend.

Thanks,
Leigh

[Carolina68]

I just tried Jewel's recipe a couple of weeks ago. Hubby loves green beans and would eat them any kind of way, but I find them kind of bland, however Jewel's recipe is really good and has changed my mind about green beans! Thanks Jewel! :)

[MishT]

I tried this one too using the wine as said in the recipe and i think it is good. The first time I made it using just the broth and it is good too. But I liked the one with wine!

Thanks Jewel for sharing this.

[Jewel]

:D

Thanks everyone!

[AnnaC]

Linda in MO,
how do you use the better than boullion in this recipe since you're supposed to sprinkle the granule on the beans? I just bought my first jar of better than boullion and it looks like a paste. Do you dissolve it in some water then pour it over the beans?

[valchemist]

this was just discussed in another thread...let me see if I can find it...

I'm back. editing here...

Here is the thread that will answer your question.

http://community.cookinglight.com/showthread.php?s=&threadid=24191&highlight=Garlicky+Green+Beans

[kathy123]

I still can't wait to try this recipe. Thank you for the replies re: the better than bouillion. I always have that in the house.

Jewel, I loved the idea of trying the recipe with red pepper strips!

[doggerham]

OK, add me to the list of Garlicky Green Bean lovers! I used the Penzey's chicken base and just dropped a blob in and stirred til it melted. I also used sherry as I didn't want to open a bottle of wine on a Tuesday night.

Oddly enough, when I was at home having lunch I was watching the Food network and Sara Moulton was doing a program on making your veggie sides more interesting, but still fast and easy. Last night I served my "broasted chicken", the green beans and, OK, m&c from a box (my husband loves it -- the kind with the velveeta sauce!).

The chicken is super easy and cooks while I work out. Take your bone-in split chicken breasts, skin off or on however you like, spray them with Pam (or brush with olive oil) and sprinkle heavily with Lawrey's Lemon Pepper or other mix of choice. I like the Lawry's because it makes a nice "crust" on the chicken. I line my 13x9 pyrex pan with foil to keep cleanup to a minimum. Bake at 350 til done. I regularly do these with chicken that is frozen -- just bake it longer! Using bone-in chicken keeps them much juicier, and they "hold" well when DH is running late.

Amy

[boisewinesnob]

I know this thread is a little "older", but I wanted to comment on how good these are (made them about a month ago) and in the process bump it up for some of the newer people :)

We made them again while my folks were visiting over Labor Day weekend and my mom loved them too (she had seconds and thirds!) :cool:

[AmyJane]

Jewel, I made your beans with the Thai Coconut-Marinated Game Hens, and they were sooooo good! I think I liked them better than the hens. I have made the Vidalia Onion Feta Risotto before, and it's nice to hear the beans compliment this, as well.

I followed the recipe for the most part, except I used the low-sodium chicken granules and sherry instead.

[Jewel]

I am so glad others like these green beans! I may have been the one that brought them to the BB, but they originated in a cookbook called Desperation Dinners several years ago. If anyone has that book, they're in there! :D

[HejazSunKat]

I've been dying to try these but I have a question: Do you think you can get away with omitting the wine? I have two problems with it 1.) I can't get any where I'm at and 2.) While I like it, I have non-drinkers in my family. Is it really critical to the flavor of the dish? I guess it wouldn't be in there if it weren't. I realize that the alcohol will burn off during cooking but the flavor is probably still there, right?

[Susan]

The first time I made these I substituted a combination of equal parts white wine vinegar &water, plus a bit of sugar (got the amounts from a substitution book-I can look it up if you are interested).

A quick glance at Cook's Thesaurus http://www.foodsubs.com/WinesWhite.html says the following about what to sub for white wine (at the end):

white wine Notes: White wines are more delicate than red wines and are always served chilled. Dry (i.e., not sweet) white wines include Chardonnay, Chablis, and Sauvignon Blanc. These are normally served with fish, poultry, veal, blue cheeses, and anything with a cream sauce. Sweeter white wines are often described as "fruity" and include Gewürztraminer, Johannisberg Riesling, and Chenin Blanc. These are good with spicy foods, fruit, and desserts. Substitutes: dry vermouth OR blush wine OR sake OR sparkling wine OR sherry OR mirin OR white grape juice OR apple juice OR apple cider OR chicken broth plus lemon juice OR clam juice (in seafood recipes) OR water.

[KValley]

Although we so miss Jewel around these parts, she still makes an appearance at the dinner table!

This recipe has been on my "to-try" list for ages- don't know what took me so long!!

I did cut back on the butter: used one teaspoon and a coating of cooking spray on the pan, instead of 2 tablespoons.

Wary of all the sodium in regular bouillon, I used a low sodium vegetable bouillon cube- added it in with the garlic and it dissolved nicely.

Such a wonderful way to welcome in almost-summer green beans. Very tasty!

[GrinsandGiggles]

Thank you, Jewel, for the recipe, and to you, KValley, for resurrecting this thread! I think I saw these sometime last year, but never got around to trying them. We had them tonight and they were delicious! Another keeper to add to the rotation (although DH keeps asking, when are we ever going to have these dishes again, if you keep trying new stuff?!) :D

[AmyJane]

I'm also happy to see this thread again, as I had forgotten about this wonderful side dish! I haven't made it in awhile, so it's time again. I also use the low sodium bouillion in a jar, and the beans taste just as good as regular bouillion. Thanks again, Jewel!

[knunes]

And 7 months after the last post.....I finally tried these! We served these to guests tonight and everyone loved them. I will definitely make them again.
(Menu was teriyaki pork tenderloins, Jewel's garlicky green beans, glazed carrots, roasted sweet potato and white potato wedges....and the guests brought cream puffs for dessert. Everything was yummy. It all went together so well.)
I'd be hard pressed to think of something these green beans WOULDN'T be good with! Thanks for originally posting this, Jewel, and thanks to Linda in MO for starting this thread. Katie

[Kathy B]

I just made them for the first time on Christmas Day to go with my rib roast and scalloped potatoes. They were great! I was happy to just eat beef and beans!!!:) Thanks a bunch!

[shirleyj62]

I would like to add these to our New Years Day menu for the relatives -- some of which are vegetarians. What can I substitute for the chicken granules? I suspect they really add to the flavor.

Shirley

[knunes]

Originally posted by shirleyj62
I would like to add these to our New Years Day menu for the relatives -- some of which are vegetarians. What can I substitute for the chicken granules? I suspect they really add to the flavor.

Shirley

KValley mentioned that she used a low sodium vegetable bouillon cube and said they were very tasty.

[KristaMB]

As a die-hard vegetable hater :o I've decided that 2008 will be my year to broaden my tastes. I've looked at this recipe many times over the past 7 years since Jewel posted it, but not being a green bean fan, I never made it. Well, I finally made them tonight and they were wonderful. I can honestly say that this is the first time I have ever willingly ate green beans, (as opposed to choking them down) and the first time I ever had seconds. Even my kids loved them, and DH declared them the best green beans he's ever had. :D I was late to game on this one, but these will be in regular rotation at our house from now on. Thanks for posting about them, Jewel!

[Jazzmatazz49]

The only way I cook fresh green beans. They're good cold too!

[dneilson]

Here's another tasty idea in addition to Jewel's fantastic recipe -- Add rinsed, fresh green beans to very hot pan with a couple lugs of EVOO (a pan with high sides will contain the splattering - place lid on immediately after adding the beans!). Carefully remove lid and stir fry for a half minute or so with long handled chow tool. Leaving heat on high, add about 3-4 tbsp water and place lid on to steam until they take on a bright green color (about 2 minutes or so). Remove lid (pan still on high heat) and stir-fry evaporating all the water - continue stir frying over high heat until beans "roast" in the oil (add more if necessary) and the majority of the beans take on a golden brown color. Lower heat and add about a Tbsp of fresh garlic; stir fry until fragrant. Toss w/ a splash of balsamic and s & p to taste. Serve.

These are fantastic as the caramelization turns them sweet and impart so much flavor.

I sometimes make an Asian variation. I use peanut oil (instead of EVOO), adding fresh ginger, fresh garlic and red pepper flakes with toss with a splash of soy sauce, rice vinegar and honey to taste at the end. Not necessary to salt - soy sauce is enough.

Dolores