STRING OR GREEN SNAP BEANS
This classic recipe for string beans offers a simple yet satisfying side dish, perfect for any meal. The beans are blanched, then stewed with onions and parsley for a rich, savory flavor. Adding potatoes creates a hearty and comforting dish, or you can add cream for a richer texture.
Ingredients
- 1 pound Green beans (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup Water (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (Originally drippings. Substituted with butter for modern preference.)
- 1/4 medium Onion (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon All-purpose flour
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/2 cup Meat gravy or soup stock (optional) (Quantity estimated (not specified in original recipe))
- 2 medium Potatoes, peeled and diced (optional) (Quantity estimated (not specified in original recipe))
- 1/2 cup Heavy cream or milk (optional) (Quantity estimated (not specified in original recipe))
Instructions
- 1Trim the tops and bottoms of the green beans. "String" the beans carefully, removing any tough fibers. Break the beans into 1-inch pieces. Place the beans in a bowl of cold water with 1/2 teaspoon of salt for 10-15 minutes.
- 2Heat the butter in a stew-pan over medium heat. Add the chopped onion and parsley. Cover and cook for about 10 minutes, until the onion is softened.
- 3Drain the beans and add them to the stew-pan. Cook until tender, about 10-15 minutes. Stir in the flour, salt, and pepper. If desired, add meat gravy or soup stock for extra flavor.
- 4If desired, peel and dice the potatoes and add them to the beans during the last 10 minutes of cooking, until tender.
- 5If you prefer, add cream or milk instead of soup stock and use butter.