|They don't look like much, but they are perfection.|
And it was good.
I mean, I still don’t want to be served grey peas or stinking boiled cauliflower. I still want my sugar-snaps raw or just barelybrightened in the steamer. And I still only briefly cook green beans if I’m serving them with dip. But this recipe turns out the most perfectly tender, perfectly buttery beans you can imagine. Basically, by the time the water’s gone, they’re cooked through (But you can adapt this to make them how you like.) I make them like this all the time now, using cheater pre-prepped beans from Trader Joe's. And even our Ben, who has some sort of bean-squeaking ISSUE, loves these beans. And I love that they’re pan-to-table—no colander, no serving dish. Because I am the laziest person who ever lived.
|Cheater beans. You'll need two bags of these. I promise I'll switch to local and organic when the season changes.|
Long live the just-right vegetable! Just don’t be shy with the butter or salt. But you knew I was going to say that.
p.s. Book news! Please come to one of these Catastrophic Happiness readings, if you can! All free and open to the public.
4/7 8:00 p.m. Amherst Books Amherst, MA
4/10 7:00 p.m. Book Court Brooklyn, NY
4/28 8:00 p.m. The Ashfield Lake House Ashfield, MA
Butter-Basted One-Pan Green Beans
Serves 4. It should serve 6, but we always eat them all.
Adapted from this genius Food52 Genius Recipe. They use stock instead of water and (even) more butter. Feel free! Also, they recommend optional parmesan for serving, and how could that be bad?
1 ½ pounds haricot verts or regular green beans, stem ends pinched off if they’re still on
3-4 tablespoons butter
¼ cup water
2 cloves crushed garlic, peeled
¾ teaspoon kosher salt (or half as much table salt)
Lemon juice and zest, to taste (optional)
Snipped dill, chives, or tarragon to taste (optional)