Tuesday, December 22, 2009

Grandma's green beans without the fat!


Right in time for Christmas dinner...here's a new way to do green beans, as promised last week.

 I absolutely love fresh green beans -- especially cooked the old fashioned way with a little bit of ham or bacon, southern style.  Although they are awesome that way, I realized a few years ago the need to be more healthy in my approach to day to day cooking.   Here's a way to  make absolutely delicious green beans without the fat of bacon or ham -- still using oil, but healthy oil, and getting a pork flavor in your beans as well.   

Snap ends off of fresh green beans.  (Usually I am too tired to snap beans after work so Savanna does this part for me.)  Rinse beans and place in large pot with lid.  Add water to almost cover about 1/2 of beans.  Add one can of fat free or nearly fat free chicken broth.   Quarter 1 large onion and add to beans along with 1 teaspoon crushed or fresh minced garlic, dash pepper,  1 packet  ham boullion,  and 2  TBSP olive oil.  Bring to boil, then immediately turn on low and cook for a few hours keeping it on low and adding a little more hot water as needed when water cooks down to ensure beans don't get dry or burned.   If you have a hard time finding a box of  ham boullion, go into the spanish aisle at the grocery store and they always have them there.  Remember - you are using just one packet from the box of boullion, not the whole box.   Please note that probably THE most essential thing to not forget is the olive oil.  Impossible to get that southern flavor without the oil. 

Another way I do this recipe is to use less water but place in baking dish, cover with foil and cook on 350 for about 1 hour and 15 minutes.  I do it that way if I am not home during the day to watch over the beans for a few hours as they simmer and want to make them quicker for dinner on a regular week night after work.  Enjoy!

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