Then of course, the bean accompanying flatulence will negate the green cooking!

ranch style green beans:
https://www.foodnetwork.com/recipes/patrick-and-gina-neely/green-beans-and-bacon-recipe-1973644

tempura green beans (the best green beans you'll ever have in your life):
https://www.foodnetwork.com/recipes/giada-de-laurentiis/green-bean-and-asparagus-tempura-recipe-1921879

I do mine with some soy, ginger and gaaaahlic then grill on foil.

My MIL would insist on cooking them for several hours - if not days. Oh - and throw in plenty of bacon grease too. :(

Rinse the green beans under cool water and shake dry. Trim the stem end from the beans and halve any very long beans. Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the green beans and cook, stirring often, until the beans are bright and glossy, 5 to 7 minutes. Add the garlic and salt. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the water and immediately cover. Cook covered until the beans are bright green and crisp-tender, 1 to 2 minutes. Add the red pepper flakes, if using, and serve immediately.

A lot of great suggestions here!

I buy them fresh and then just steam mine, Rutager - then add butter, salt, and pepper.

There is no sense in cooking any style of bean without pork. Boiled with bacon delivered to the greens.

Olive oil mixed with butter will give you what you want. Add garlic (powder will do) and salt and pepper. The low burning point hill give them that grilled look/finish and flavor...sorta like blackening a steak. Works great for broccoli, cauliflower, etc. as well. Same finish.

My mom would throw them in a pot with a ham hock and cook them till they were mush.

Yep, it's news to me too. I've always steamed fresh beans, then butter salt and pepper to make them edible. Joking I really like them. Steak and beans.

I'll have to try you guys more gourmet ways of cooking them. Asparagus/beans, same difference, I steamed some fresh (of course) asparagus then threw them on the BBQ for a couple of minutes to have with BBQ-ed pepperoni pork belly. And enjoyed with a good pinot noir.

The 3 M's and a few hundred years of southen tradition can't be wrong imo. Listen to Matt, Mom, or the MIL...sorta like BBQ....low and slow with bacon, etc.

Sautéed in olive oil add garlic some soy sauce, sugar and sesame seeds at the end gives a nice Asian flavor and a thicker sauce. Fast and tasty.

Got my “ammo” for trial number one this morning; the bag has fresh beans and a slab of garlic butter. I’ll put some in the pan and give it a go.

http://forums.pelicanparts.com/uploa...1574600831.jpg

Saute with garlic and olive oil - add oregano Turn heat off and cover for a couple of minutes.

OR

Greek style: https://www.splendidtable.org/recipes/greek-style-green-beans

I love southern food, but just cannot abide over cooked vegetables. So I'd always required my green beans bright and crisp. His converted me to really-cooked green beans. Turkish food is wonderful.

https://cooking.nytimes.com/recipes/1013769-turkish-style-braised-green-beans

General advice is to pan fry with onions and add something smoked. Bacon, ham, tasso, prosciutto etc. Pan fry some onions, add smoked meats and beans and glaze it all with some caramel flavor that way. Very little smoked meats are needed, 5% of volume maybe.

G

As I recall, if you have enough pot then everything tastes good. ;)

We general cook our fresh green beans with bacon in a pressure cooker. Takes about 3 minutes after pot comes up to pressure. Even better than Grandma made. When we want some variety, we do the beans like the OP suggests (or mix cauliflower and broccoli flowerets) add garlic and blacken them a bit with olive oil/butter ).

My mom always boiled brussels sprouts to death and put salt and butter on them and threw the pot on the table.
Then I met MrsWd. She roasts brussels sprouts with garlic and olive oil and balsamic vinegar and - OH MY what a difference. So yes, try the more gourmet ways of cooking anything.

It's not always the best. Mom had her limits, but she could do wonders with a ham hock and some bacon grease and greens. We had a lot of dandelion greens and even polk salad now and then - always cooked with ham or bacon fat. BTW I have no idea why they call it polk salad, since it was polk greens cooked to death like every other vegetable my mom got her hands on.

My mom boiled vegetables to death too. The sad thing is all the goodness leaves with the water.