Friday, August 27, 2010

Garlic Braised Green Beans

These judias beans (a variety like romano beans) are speckled red when raw but after being cooked they are just plain old green. But there is nothing plain about the taste - they are wonderful - even if they don't keep the color. In a large pan I warmed about 3 tablespoons olive oil and tossed in a couple cloves of garlic whole. After a couple seconds I added a pound of the beans, some salt and about 1/4 cup of chicken broth covered and cooked about 20 min, stirring occasionally. They are meaty and delicious. If you want to make this vegetarian, use water instead. If you want to add meat - saute some bacon first!

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