until now, i never met a cooked green bean (outside of my mom’s green bean casserole) that i actually liked. i grew up, and live, in the south, where people cook their green beans TO DEATH. i mean beyond recognition. i mean, to the point where they are barely even green anymore & resemble more of a mushy, dull, ham flavored, pile of wet. it’s an epidemic.
what we have here is a super quick & easy side dish of actual green beans. they retain their natural color & some crunch & are a perfect example of how simpler can be better.
more of a technique, than an actual recipe, so adjust amounts to make how ever much you need!
fresh green beans
olive oil to coat
salt & pepper
1. preheat oven to 425°. wash the green beans & trim the ends.
2. place the beans on a baking sheet & drizzle with just enough olive oil to coat. sprinkle with salt & freshly ground black pepper & toss to evenly coat.
3. pop in the oven for 12-15 minutes, until crisply tender.