Tangy Summer Green Beans

July 15, 2019

Today, we’re continuing our series of “What can I bring?” Last time, I shared a dessert that’s my go-to for all get-togethers I’m invited to. But, what if the host of the party asks if you can bring a side dish? It’s hard to find a side dish that everyone will love since side dishes can range from savory to sweet, simple to unique…a side dish could literally be just about anything. Something that I’ve found to be a crowd pleaser and easy to transport to cookouts is green beans. Green beans don’t have to be served piping hot, but if they do need to be reheated, it’s easy to pop them in the microwave for a minute or two. The recipe I’m sharing today is Tangy Green Beans. My mom and I have been making these since I was a little kid. We normally make them using fresh greens beans and we blister them in the skillet, but I’ve found that canned beans are easier to take and serve at get-togethers since the fresh greens beans can dry out quickly if not served right away. I hope you enjoy these tangy green beans as much as we do!

Tangy Green Beans (Serves 2-3 people, but can be easily doubled or tripled for larger batches)

1 can French cut green beans (or any cut of green beans you prefer)

1 tbsp extra virgin olive oil

1/4 cup red wine vinegar 

1 tbsp lemon juice (usually about ½ of a juicy lemon; I also like to add in some lemon zest for extra citrus, but this is totally optional)

2 gloves garlic (finely minced)

Optional: sliced or chopped almonds, lemon slices, cracked black pepper

Drain the liquid from the can of beans and add the green beans to the pot that you’ll be cooking them in. Add small amount of fresh water to the pot. I usually add about a ¼ of the can that the beans came in. 

Add the EVOO, red wine vinegar, lemon juice, and garlic cloves to the green beans. Heat the pot on low to medium until the beans are heated through. Once they’ve started to heat up, turn the burner down to the lowest setting and let the beans simmer for at least 15 minutes. However, the longer the better to let the beans marinate and absorb all the flavors. Add a bit more water if you notice it starts to evaporate while cooking. 

After it has simmered for at least 15 minutes, drain most of the liquid. I like to reserve a little liquid for added flavor, and you’ll especially want to do this if you’ll be transporting these to a get together. Garnish with cracked black pepper, lemon slices, sliced or chopped almonds, or anything else you wish! If you will be taking these to a get-together, save this step until you arrive at your guest’s home.

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