Steamed Garden Beans 
This recipe is ridiculously simple but it’s also a permanent staple at our house because they’re just really good!
My favorite part about this recipe is that these green beans taste delicious when eaten cold – so they are PERFECT for cold lunches or meal prep!
Trust me, there’s something about the garlic and vinegar that make these lil’ greenies totally crave-able straight from the cold fridge.
They have a lot of flavor thanks to the fresh garlic, vinegar, and freshly-grated Parm – which makes them a great choice for weeknight dinner or even Holiday Entertaining!
Not your average steamed green beans!
4 servings
Ingredients:
- 1-1/2 lbs fresh green beans, ends trimmed
- 2 Tbsps extra virgin olive oil
- 4 fresh garlic cloves, chopped or pressed
- sea salt and freshly ground pepper, to taste
- 2 Tbsps white wine vinegar, or apple cider vinegar
- 4 Tbsps Parmesan cheese, freshly grated
- 2 Tbsps fresh parsley, chopped
Instructions:
Fill a large pot with water and bring it to a boil, over medium-low heat.
Fit a bamboo or metal steamer basket over your pot; Add in the green beans and cover with the lid. Try not to overcrowd the beans into the steamer, or else they might not cook evenly.
Steam for 8-12 minutes, or until the beans are tender with a slight crunch to the bite. Tender-crisp beans are preferred at my house, but you may like your beans cooked a bit more than that.
Meanwhile, in a large bowl add the rest of your ingredients.
Add your steamed beans to the bowl while still hot, and toss well to combine.
Refrigerate until ready to serve.
They will actually taste better after a couple of hours because the flavors nicely develop and blend together.
Enjoy!
Rachel
Ingredients
- 1-1/2 lbs fresh green beans, ends trimmed
- 2 Tbsps extra virgin olive oil
- 4 fresh garlic cloves, chopped or pressed
- sea salt and freshly ground pepper, to taste
- 2 Tbsps white wine vinegar, or apple cider vinegar
- 4 Tbsps Parmesan cheese, freshly grated
- 2 Tbsps fresh parsley, chopped
Instructions
- Fill a large pot with water and bring it to a boil, over a medium-low heat.
- Fit a bamboo or metal steamer basket over your pot; Add in the green beans and cover with the lid. Try not to overcrowd the beans into the steamer, or else they might not cook evenly.
- Steam for 8-12 minutes, or until the beans are tender with a slight crunch to the bite. Tender-crisp beans are preferred at my house, but you may like your beans cooked a bit more than that.
- Meanwhile, in a large bowl add the rest of your ingredients.
- Add your steamed beans to the bowl while still hot, and toss well to combine.
- Refrigerate until ready to serve.
- They will actually taste better after a couple of hours because the flavors nicely develop and blend together.
- Enjoy!
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