The first to fluorish in our backyard garden are the green beans. We have had an abundance of them and we’ve cooked them every which way imaginable. This is one of the simplest ways of cooking green beans, and it’s an old standby in our kitchen.
Salt and Pepper
I didn’t put any proportions on purpose because most of the time it depends on how much green beans I have on hand and what mood I’m in. Experiment with the proportions according to your taste. This is very basic, all you have to do is heat some oil and sautee the tomatoes and onions. After they have softened and become fragrant, add the green beans and season with salt and pepper. I don’t add any water, I just wash the green beans prior to putting them in the pot and the moisture remaining on them is usually enough to cook them through. Cover and cook for five minutes. I put the timer on for this so as not to overcook the beans. We all have soggy green beans.