|Grandma's Green Beans were the best. We had these all through the summer months freshly picked. I remember picking beans for more than 7 hours a day, blanching them, freezing them for the winter months. I miss those days alot.|
2 lbs cleaned green fresh picked beans (or store bought)
extra virgin olive oil
3 finely minced garlic cloves
red pepper flakes
salt and black pepper
fresh or dried oregano, basil and parsley
Rinse and snip the ends of both sides of the beans. Boil them in salt water to your desired doneness, we like them a little on the soft side. They are wonderful roasted in the oven as well on 350 degrees until wilted with a drizzle of olive oil. I usually put them on parchment paper.
Drain the cooked beans. Place in a bowl. Sprinkle with fresh or dried herbs, around 1/2 teaspoon of each if dried. Just a little red pepper to taste along with salt and pepper. Drizzle olive oil over the top around 1/4 cup. Mix and serve cold or hot.