I always say “green beans are the perfect side dish for any meal”. They are healthy, reasonably priced, it’s currently in season and can be served hot or cold!
I have been experimenting with creating new recipes, trying to use only “6 Ingredients or Less”, as I will be teaching a cooking class at the City of Calabasas and I’m thinking this could be a great concept for a class.
I am also trying to simplify my cooking so instead of blanching or boiling my green beans, I put a tad bit of water in a pan with the green beans and covered them. This allowed the green beans to steam without the fuss of the boiling or blanching. I also started with a little oil in the pan as I wanted my green beans to be slightly browned.
Different Jam Combinations:
- Change the jam to apricot and the oil to coconut
- Add raspberry jam and no oil, a little more water
- Fig jam is a great option (if you can find it)
- No jam and still steaming?
Place green beans in a large dutch oven pot with 1-2 teaspoons of oil and 1 tablespoon water, salt, pepper and garlic
Cover (this allows the string beans to steam), cook 4 minutes, toss, cover and cook 4 additional minutes or until cooked through, do not overcook.
Toss and serve!
I am obsessed with this jam from Trader Joes for sweet and spicy chili jam, if you can not find a spicy jam/jelly in the market (jalapeno jam), you can change it up by adding raspberry, apricot or any other jam. I think for the class I will be doing an apricot jam with sliced almonds, adding a texture to the string beans.
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Thank you again ~ Patty Limatola-Tanenbaum