How to Steam Green Beans

Fresh green beans are available year round, but they are best in early winter, early summer, and early fall. That's when you'll get the early part of the crop. Beans picked early in the season are smaller, sweeter, and more velvety. You don't want a long, thick or bumpy pod that shows the outline of the beans inside. These are too mature and will be tough and tasteless. A great healthy way to prepare your string beans is by steaming them!

Things You'll Need

• 1 lb frozen cut green beans
• 3 tablespoons water
• 2 tablespoons butter
• 1 teaspoon honey
• 1/4 teaspoon beef soup base (optional)
• 1-2 cloves garlic, mashed
• 1/2 teaspoon Wondra flour
• Pinch of red pepper flakes (optional)
• Salt and pepper, to taste
• 1/4 cup blanched sliced or slivered almonds (optional)

Instructions

Steamed Green Beans with Butter Sauce

1. Bring the water, butter and mashed garlic to a boil in the saucepan (or use beef broth instead of water).

2. Add the frozen beans and cover tightly; reduce heat and allow beans to steam 3 to 4 minutes. Stir in Wondra flour to thicken, and beef soup base (if using). Add red pepper flakes, honey, and salt and pepper, to taste.

3. Cook over low heat, covered, until "butter sauce" has thickened slightly and beans are nearly tender (not mushy).

4. Serve as a side with meat dishes. Another variation is to add finely minced white onions or shallots to the steaming water along with the garlic, for added flavor.

Tips & Warnings

• Do not thaw beans before cooking. Use a heavy saucepan with a tight-fitting cover.