The Super-Easy Ultra-Garlic Mostly-Green Not-Really-a-Bean-Beans
I found a recipe on the Internet several years ago for some Asian-inspired spicy green beans– I’ll share the recipe with you if I can dig it up. The problem I had with the recipe is that Asian-inspired spicy green beans don’t always accompany the meal. I’m no food-on-food sommelier but don’t let that fool you! Who wants rangoon with their corn dog? Not you, I hope.
You may be happy to know that in The Scaife Estate Lab (that’s the informal name of the kitchen), I replaced most of those Asian-inspired ingredients with garlic and more garlic and here’s the result:
- 2 cups green beans (I prefer French cut but who cares, it’s a vegetable)
- 1 tbsp olive oil
- 2 tbsp minced garlic
- coarse sea salt