The bright, crunchy counterpart to the soggy, southern staple.
Lemon Pepper Green Beans
- 1 bunch green beans, cleaned
- 1.5 Tbs oil
- 1.5 Tbs lemon juice
- 1 Tbs lemon pepper seasoning
- 1 tsp each: salt, pepper, garlic powder
- Toss everything into a wide skillet.
- Cook over medium heat, stirring occationally.
- For crunchy beans: only cook a few minutes; the beans will be vibrant in color.
- For softer beans: cook several minutes until the beans are faded and floppy.
- Serve and enjoy!
Tip: If you like heat, add 1 tsp of red pepper flake!
First off, let me clarify: I LOVE SOUTHERN-STYLE GREEN BEANS! Open up a couple cans, add onion and bacon or beef bullion and slowly simmer. Mmmmmm…so good!
Ryan, however, does NOT. Smooshy, cooked-to-death veggies made him gag when he was younger, and, though his reaction isn’t quite as visceral these days, he still does not eat them when given a choice. In fact, there are few cooked, non-starchy veggies that he enjoys.
So like any good wife concerned that her husband isn’t getting all the vitamins and nutrients that he needs ( 😉 ), I spent a long time experimenting in the kitchen. Several years ago, that time payed off with this recipe!Â
The best part is: it is so easy.
Simply trim the beans, throw in all the liquids and spices, and gently cook.
It literally takes more time to trim the beans and pull the spices from the cabinet than it does to cook these guys.
See how most are bright green, but a few are starting to fade? This is the perfect place to stop for the crunchy beans Ryan loves.
Another wonderful thing about these beans: they go with ANYTHING!
Lemon Chicken Pasta, Goat Short Ribs, Tomato Pie, Chicken Nuggets, BBQ or Roasted Chicken…the list is endless!
So come on out to the Painted Post Farmers Market to get some beans from Rose Hill Farm or Ford Farms (and some chicken or goat meat to go along with them)!Â
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