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Mama’s Green Beans

24 Sep

Ohh man. I am probably the worst blogger ever. Oops. I got all excited about having a blog when I visited my friends over the summer, and then totally lost track of it as soon as I got home. Now that I’ve been back at school for a while and settled in to my house, this blog thing might actually work out!


So. These green beans. They are just…so good. They taste buttery and decadent and sinful (even though they don’t have any butter — holla’). The thing with these beans, though, is that the recipe is really, really loose. That’s how all of my mom’s recipes are — that woman just has magic cooking hands. Really, they’re magic, I swear. Anyways, my ordinary-person-hands and I have been able to successfully prepare these green beans a couple of times now, so you should be able to too!

The ingredients list is pretty simple: olive oil, shallots, green beans, water, salt, pepper. To start, prepare your veggies. Mince the shallots and remove the caps from the green beans. I like to keep the beans whole, but you can really do whatever you want with them.


Now it’s time to start cooking! Heat up some olive oil over medium heat; add shallots. Cook until tender.


Add the green beans and cover them with oil. Sprinkle salt and pepper on top. Pour in some water — I usually fill up the pan so that about 1/3 of each bean is covered with water.


Finally, remember that you decided to use the one pan that you have that doesn’t easily fit one of the lids that you have. Improvise! This is a classy cooking blog, after all. Cover that puppy up and let it cook for 10 minutes. (Read: leave the heat on)


Your green beans will be smellin’ pretty darn good right about now. Take ’em off the heat and eat them right away! They are best when fresh and warm. Now that I think about it, I actually haven’t had them as leftovers yet, but I think they’re probably best straight off the stove. I have a couple more recipes photographed, so they should be up soon. Maybe. 🙂

Mama’s Green Beans


olive oil


green beans





Cook shallots in oil over medium heat until tender. Add green beans to the pan and cover with oil, salt, and pepper. Fill pan with water until green beans are about 1/3 of the way under water. Put a lid on the pan and let cook for 10 minutes. Enjoy!