Green Beans


1 pound fresh green beans
½ cup cold water
½ teaspoon salt
1 tablespoon butter
Salt and pepper
¼ cup heavy cream

Put the beans into a colander and wash them at the sink.

It's kind of magical to watch them go from irregularly-shaped things fresh off the farm to the picturesque stalks that you actually eat.


Snap off both ends of the beans with your fingers.

...or a knife. 

Yeah. Knife is easier.


Put the water and ½ teaspoon salt into a saucepan. Heat the water over medium-high heat until it boils, or bubbles rapidly.

Put the beans into the water. Cover the saucepan and cook the beans for 5 minutes.

Pour the beans and water into the colander. After the water has drained off, put the beans back into the saucepan.

Add the butter. Sprinkle on salt and pepper. Add the cream and stir gently to coat the beans well.

Mac 'n' cheese style?



Spoon the beans into a bowl and serve.

Served up with some great little pierogis my partner made!


My Rating: 4/5 "This is a really unique approach to green beans that I found quite nifty. They're still crisp despite the cream and butter, but they do have a more arresting flavor than they would if they were just blanched. I recommend this for the novelty!"

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