How about swapping out the parmesan for crispy onions (you can buy these ready-made from the store), fried shallots (slice into thin rings and fry in a tablespoon of vegetable oil until lightly browned), crispy bacon, toasted garlic breadcrumbs, toasted lemon and herb breadcrumbs, toasted flaked almonds. Drizzle over the lemon juice and sprinkle with parmesan before serving.Drain them, then fry in a little oil and butter along with garlic, salt and pepper for 3-4 minutes until just tender.Par-cook the green beans in a large pan of boiling water for 3 minutes.Even more so when they're cooked with garlic and sprinkled with parmesan. I sometimes let him get away with eating his portion raw whilst I'm chopping the veggies for dinner.īut green beans are always a big yes. Then there're the 'I'll eat them if I have to' veggies - like broccoli, carrots and cabbage. Simmer for 5-10 minutes until green beans are cooked. Then there are the occasional 'ok, I suppose' veggies - like sprouts on Christmas day Once green beans are ready, drain the liquid (saving some aside) and add them to tomato sauce. We've got a few definite no-nos - like sweet potato and cauliflower. You can use fresh or frozen green beans!įor some reason green beans are pretty much the only cooked vegetable I can get my 10-year-old to eat without any bargaining. Cover the pot with a tight-fitting lid, and allow to cook for 30 minutes over medium-low heat.
Add chicken broth and Paula Deens House Seasoning (or its substitute, below).
These Garlic Green Beans with Parmesan make a quick and easy side dish. Allow the drippings to melt, then add the green beans to the pot.
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