While I was at Camp Orenda at the end of the summer, I was impressed by how much great food our guide David was able to make over a campfire …especially the vegetable dishes. String beans are vegetables that everyone in my family eats without complaint. (They aren’t my favorite, but I cook them every week anyway.) I especially enjoyed the way that David prepared the string beans that we ate one night. I noted what he included and played around with the recipe at home. It’s easy and tasty…the perfect combination!
David’s Fresh String Bean Recipe
Yield: 4 Servings
- ½ lb fresh string beans, trimmed
- 3 cloves fresh garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp rosemary
- salt and black pepper, to taste
- Cook the string beans in a pot of boiling water for 5 minutes.
- Once the string beans are cooked, immediately pour them into a colander and pour cold water over them. (This blanching helps set the color.)
- Meanwhile, sauté the garlic in the olive oil in a large frying pan on low heat. Once the string beans are blanched, add the beans and rosemary to the pan with the garlic and oil. Mix everything together and cook for approximately 3 minutes on medium-low heat. (We like our string beans to be prepared a little crisp, so 3 minutes was perfect timing. If you prefer your beans to be a little softer, cook them for a few minutes longer.) Add salt and pepper to taste before serving.
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