Garlic Green Beans

After using this recipe today and the Spicy Sesame Green Beans recipe last week, I have only used up about half of the beans that I got in my two baskets.  I will probably make these again soon and then freeze the rest of them.

This is another recipe that I cooked on the grill, but you could also cook them in the oven.

green beans (I’m going to guess that I used 1/2 pound)
small bit of onion, finely chopped
minced garlic (probably about 2-3 cloves)
olive oil
kosher salt, to taste

Preheat your grill or oven.  My grill sits on my back porch with the afternoon sun on it, so it is always about 600 degrees when I’m ready to put food on it.  It is usually around 450 when I close the lid.  The hotter it is, the faster the beans will cook.  If you are cooking a main dish in the oven, you could cook the beans at whatever temperature you are using.  Just adjust the cooking time for more or less.

I made kind of a grill pan out of two sheets of foil.  Keep the two sheets together, or use one layer of heavy duty foil, and fold up the edges to make kind of a cookie sheet style foil pan.  Or, if you have a grill pan, use that. 

Prepare the beans for cooking.  I have found that I like using kitchen shears to snip off the ends and then cut them into whatever size pieces that I’m feeling like.  I cut these into about one-inch pieces.  Drizzle a little bit of olive oil into the bowl with the beans.  You just want enough to coat them.  Then add your onion, garlic and salt.  Toss to coat. 

I put the foil on the top rack of my grill first, then added the beans.  I was cooking chicken at the same time, so my thin filets went on at the same time.

Close the lid.  At about 450, my beans were crisp-tender and perfect after about 12 minutes.

Every one of my kids ate these tonight and complimented me on them.  That is success in my book.

Also, sorry that I don’t have any pictures today.  Getting the food on the table was more of a priority than taking a picture.