Sauteed Green Beans

OK – this is more of a how-to than a recipe, but I have gotten a couple of requests for simpler food for some folks who are very sensitive and are trying to keep things to only a few ingredients so here goes:

  • 16 oz fresh green beans
  • 2 – 3 Tablespoons Safflower oil
  • Salt to taste
  • Pepper to taste (optional)

Wash and trim the ends off the green beans. Heat the Safflower oil on high heat (you want to use safflower because it has a high smoke point and will get the outsides a bit crispy in a short time, leaving the rest of the bean al dente). Add salt (I would start with 1/2 teaspoon and add more as you go). When oil is hot, add green beans. Add pepper if desired (you could even go crazy and add a little crushed red pepper if you like it spicy). Cook 5 – 8 minutes stirring constantly. When about 1/4 of the beans start to show a slight browning and shriveling in spots, they are done. The beans should stay a fairly bright green color except these spots. If they start to fade in color significantly, they are overcooked and will be mushy. You want them slightly crunchy when you bite them. Simple, yet delicious!

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