From the kitchen of Nancy Clark
2 tablespoons extra virgin olive oil
1 teaspoon garlic, minced
4 cups fresh or frozen string beans, cut into 2-inch pieces
½ teaspoon dried thyme
½ teaspoons sea salt
Fresh ground black pepper
2 teaspoons of Nama Shoyu (soy sauce)
1-2 cups of water (just barely cover the beans)
- In large heavy saucepan, heat oil.
- Add garlic and beans, and sauté over high heat to sear beans, stirring frequently so they do not burn.
- Add thyme, sea salt, and pepper to taste.
- Add water and Nama Shoyu (soy sauce)
- Bring to a boil, cover tightly, reduce heat to medium-low, and simmer for 20-30- minutes or until beans are tender when pierced with tip of sharp knife.
- FROZEN BEANS WILL TAKE ONLY HALF THE TIME.
- FYI ~ ¼ tsp. minced garlic equals one clove of fresh garlic, so adjust if needed for your family’s taste, but be brave, use at least ½ tsp. to start with.
- I have a large, heavy bottomed skillet, so I made this dish in my skillet. Only added about ½ cup of water, popped the lid on, and simmered for 10-15 minutes after searing the beans. Perfect! Almost all of the extra liquid was absorbed, steamed to tender crisp and my family loved them. Cook the beans the way YOUR family likes them best, the new twist on cooking style and seasonings makes it a whole new ‘bean’ dish.
- Have found recipes that use ginger in place of the thyme too, hmmm?
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