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I chose to plant green bush beans in the garden this year without considering how much I actually liked fresh green beans.
Truth be told, I wasn’t much of a fan. Growing up, most of the green beans I had came from a can, lathered in butter and bacon. On the rare occasion I was given fresh green beans (likely at my grandma’s house), they were border line raw. No seasoning, just lightly steamed or blanched with quite a bit of crunch left. I hated them.
I was delighted to see my bush beans thrive in containers this year. But after the excitement of picking the beans wore off, I realized I actually had to eat them.
For this, I turned to my most trusted cooking resource, “The Sauce”. The Sauce, as I call it, is basic stir fry seasoning. It’s sweet and savory, has three ingredients, and tastes good on everything. Even green beans.
We paired this recipe alongside some grilled pork chops and mashed potatoes. Honestly, it was great. The green beans had a hint of sweet, which complimented the salty mashed potatoes and savory pork chops really well. But even on their own, the green beans were delicious. I kept going back to the pan to sneak extra bites!
I’m a green bean convert now and can’t wait to pick my next batch.
Takes 15 - 20 minutes to prepare