Nutritious and light, boiled green beans are a plateful of wellness. Rich in fiber and vitamins, they are an ally for health and well-being. A simple and quick recipe that allows us to take care of those who enjoy it, with pleasure and nourishment in every serving.
During cooking in boiling water, they release a familiar aroma that fills the kitchen. The green beans soften slightly while maintaining their vibrant color and fresh flavor.
Drained and seasoned with a splash of oil, salt, pepper, garlic, and parsley, the green beans are ready to be enjoyed. They are excellent served hot but are also good at room temperature, making them ideal to be taken to work for a light meal with flavor. The cooking time depends on personal taste, about 20 minutes is enough for tender but firm green beans. To check if they are ready, pierce them with a fork, but if you prefer them softer, leave them in boiling water for a few more minutes.
For those who love light but nutritious dishes, I also remind you
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 90.96 (Kcal)
- Carbohydrates 9.65 (g) of which sugars 4.16 (g)
- Proteins 2.48 (g)
- Fat 5.91 (g) of which saturated 0.87 (g)of which unsaturated 0.17 (g)
- Fibers 3.61 (g)
- Sodium 502.74 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs green beans
- 1 clove garlic
- to taste salt
- to taste pepper
- 4.2 cups water
- 2 tbsp extra virgin olive oil
- 1 bunch parsley
- 1/2 lemon
Tools
For cooking green beans, I recommend using a tall pot for boiling.
- 1 Pot
- 1 Bowl
Preparation
The first step is to clean and wash the green beans well. While you bring the pot to the heat with water and coarse salt to bring it to a boil, remove the ends of the green beans with your fingertips, not a knife, and toss them in a bowl with water and baking soda. I advise against using a knife to cut the ends because this way you can check if some green beans have a bothersome string that will come off automatically when you snap the tips with your fingers, and you won’t find it on your plate.
Once you have cleaned them all, rinse them well.
Toss the rinsed green beans into the water when it reaches a boil and let them cook for about 20 minutes or more if you prefer them very soft.
The green beans will be ready, as you can see in the photo, when they are easy to pierce with a fork.
Drain the green beans well, using a colander, and let them drain for at least a couple of minutes. Then transfer them to a large bowl and season by adding a bit of fine salt (if the cooking salt is not enough), pepper, finely chopped garlic, parsley, oil, and lemon juice. Mix well and serve.
NOTES
I recommend adding chopped garlic because it will better flavor your green beans, and if you do not wish to consume it, it will be easy to set aside on your plate with a fork.
Green beans are convenient to prepare in advance; just remember to add the lemon juice at the moment of consumption, especially if you plan to reheat them a bit before serving.
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