These simple skillet green beans are a perfect healthy side dish for lazy days of summer. Simple one-pot green bean recipe with garlic, olive oil and a little spice. Vegan, paleo and naturally gluten-free.
Here Laptop sits dangerously teetering on the edge of losing all of his files to some imagined yet unknown disaster and his owner is not even attempting to give a crap. According to the little rectangle in the corner of Laptop’s screen he has not been synced with his back-up disk sitting on his owner’s desk for 23 days. Why? Why, you ask, would this owner be so negligent when it has been so many days, and there is a little rectangle there reminding her? Is that so hard? The answer is simple, she hasn’t plugged it in, in so terribly long, because Laptop has been summering on the lake for precisely 23 days, and it’s owner, is too deeply relaxed to give the above mentioned crap about it.
She is so deeply relaxed that she can not be bothered to speak for herself, and has resorted to speaking about herself in the 3rd person so that she doesn’t have to xert the effort of speaking. She’ll blame it on the sounds of summer on Thompson’s Point.
The sound of the girls calling Judy T. in for the night, while the little yellow dog seems transfixed by a lightning bug that is so deep in the grass that it must be lost and only lights up often enough to keep her mesmerized and unable to listen to the girls willful calls.
The sound of the south wind whipping off the lake and under the door to my daughters room making a faintly spooky whistling sound, as she’s snuggled under her white matelassé coverlet with her latest Geronimo Stilton book.
The sound of my husband starting the engine of the motorboat while my brother in law unties them from the dock for a quick–I promise we’ll be back in like 40 minutes–fishing sesh.
The cheerful “Helooos!” from the walking traffic that steadily graces our front lawn as other people who have cottages on the lakefront make their way on the toe path from one cottage to the next.
The bark of my sister’s terrier as our neighbors drop in unexpectedly, with Ricky Bobbies in hand, to ask if we want to walk over to the tennis courts for a game of bocce.
The whack! of the screen door as my sister Jessie arrives home with a bag of grass fed steaks, sweet corn and fresh tender green beans from the farmers market.
These are the sounds of summer on Thompson’s Point. These are the sounds that lull her/me into the state of complete relaxation and they are the reason that when asked or told to “go to your happy place” that place is here. More specifically, that happy place is about one foot from the foot of the stairs to our porch on the lawn overlooking the bay. These are the sounds that make me speak of myself in the third person, forget to take my laptop home and back it up for 23 days, and those that make me want to sit on my butt reading Sweet Paul or fishing for perch instead of coming up with chocolate raspberry tarts and multi-stepped recipes.
I hope you don’t mind. But the green beans are delicious none-the-less. They take minimal effort and will only take Laptop’s owner away from her summer just long enough for her to realize how lucky she is.
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These simple skillet green beans are a perfect healthy side dish for lazy days of summer. Simple one-pot green bean recipe with garlic, olive oil and a little spice. Vegan, paleo and naturally gluten-free.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ teaspoon red pepper flake, or to taste
- 1.5 pounds green beans, trimmed
- 2 cloves garlic, minced
- ½ teaspoon coarse kosher salt
- 2 tablespoons water
Instructions
- Heat oil in a large skillet over medium-high heat. Add red pepper flake and stir to coat the pepper in the oil. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds. Add water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
Notes
0 mg Cholesterol, 0 g Added Sugar
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Twitter: athleticavocado
on July 10, 2015 at 10:41 am
I would love to try making green beans like this, I always roast them but cooking them on a skillet is a great idea!
athletic avocado recently posted…Fluff n’ Nutter Ice Cream
My dad was the one who showed me how to do them this way. It is so easy and I love the texture!
Katie recently posted…kale and beet green galette with feta
Katie you are superb
You’ve made such a simple bean into something so beautiful! YUM!
Rebecca recently posted…Friday Finisher 7/10/15
Thank you so much Rebecca. Have a great weekend.
Katie recently posted…alison’s sesame noodles
Not even going to bother sounding like a broken record.
These look delicious and I need to find a skillet!
Arman recently posted…3 Ingredient Paleo Pizza Bases
Ha ha, you mean you’re not going to mention the green? Lol Arman. Thanks for dropping by!
Katie recently posted…kale caesar romano with almonds {gluten free}
Green beans look tasty but your writing is absolutely horrible. Is English your second language? If so you may want to have someone else do your writing for you. And it is “losing”, not “loosing”. Your whole first paragraph is utterly incomprehensible.
Hmmmmm….a bit edgy, are we?? There is enough ill will floating around without taking issue with a blog…you didn’t pay for it, so move on… But first you really need to copy the Green Bean recipe! A winner…..Hope your day improves…
Thank you Suzanne. Glad you like the recipe and I appreciate your words and support. Have a great day!
Katie recently posted…kale and beet green galette with feta
A sprinkle of brown sugar (about a tsp) just at the end of the cooking process adds a very nice flavor.
I have lots of cherry tomatoes coming in from my garden and add a handful of them cut in half. Delicious.
What kind of green beans did you use? I am trying to grow some nice tender green beans but none ever look like this.
These are the ones I use: http://www.highmowingseeds.com/organic-non-gmo-seeds-maxibel-haricot-vert.html They start out really tiny in the beginning of the season, but even later in the season they are still quite tender.
Thank you! With 65 days to maturity I still have enough time to plant. 🙂
By the way, I have also used them for making dilly beans and they are perfection!!
Would this recipe change at all with green beans that are already blanched and frozen?
Thanks so much for asking Brianna. Sadly yes it would. The freezing of the green beans breaks their cell structure so it makes it so that they are too limp and watery for this type of recipe. Frozen green beans tend to do better texture wise in soups and casseroles.
Katie recently posted…quick beef stew
Thank you for sharing the delicious recipe. It was wonderful!
I’m so glad you enjoyed the green beans Jennifer!
Katie recently posted…healthy beef lasagna with spinach and basil
I blanch my green beans first. These are so yummy!!
Thank you Patti! Have a great day!
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