• Jen Maffessanti

Southern-Style Green Beans

Simple. Delicious. Low-maintenance.

  • 1 1/2 to 2 lbs fresh or frozen green beans

  • 1 large or 2 small yellow onions, diced

  • 4 cloves garlic, minced

  • 4 Tbsp. butter

  • 6 to 7 cups water

  • 2 large or 4 small chicken bouillon cubes

  • Salt and black pepper to taste

Wash and drain the green beans. If you're using fresh green beans, trim the ends, pull the strings, and cut to your preferred size. In a large pot, melt the butter over medium-high heat. Add onion and garlic, and saute until fragrant and beginning to soften, about 2 minutes. Add green beans, water, and bouillon cubes. Stir until bouillon is dissolved. Taste liquid, and season lightly with salt and generously with pepper.


Cover and bring to a boil, then reduce heat to low to medium-low to keep the liquid at a simmer. Cook, covered, stirring occasionally, for about 2 hours. Drain the green beans, onion, and garlic like you would a pot of pasta, and serve.

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