Final Cooking for Healthy Green Beans Recipe

"Hi! I'm Louis Ortiz on behalf of Expert Village and I'm back to show you how we are going to prepare some Kentucky Wonder Beans that have already been blanched and shocked. So I've got some clarified butter here and I'm just going to get a little dab of this and put it in my sautee pan and this is a Teflon coated non-stick sautee pan by the way. I've got some roasted garlic which I've shown you in a previous video as well and I like using clarified butter simply because it's got a longer heat time and it sticks around longer than other oils that tend to smoke off and start to burn things so it just adds a lot richer flavor to your recipes and things as well. It's a really nice pretty clear, because it's purified butter fat essentially. All right, so I'm just going to get that roasted garlic moving around. We've got a nice good sizzle coming off of there which is what we want. I'll get just a little bit more color off of the garlic even though it has been roasted a little bit before. I start to smell it; that's always a good time. Again I've got my dried beans which have already been blanched and shocked. We're going to lay those in the pan where they are going to be nice and flat so they will cook uniform. I've got some fresh cracked black pepper corns and I've got some ground sea salt, so we will toss these around. I don't really have a high heat and I don't really need it. When you think about it, everything in this pot, this pan rather, has been cooked essentially at one point or other. The beans have already been cooked almost half-way to three-quarters. The garlic has been roasted already so its done. The clarified butter has gone through a cooking process so I am really just adding heat to warm these things all together. I'm not really trying to cook anymore. I'm just heating it up all at once so that it will be ready to eat. I don't want to have an intense heat on there too because I want to be nice and gentle to the beans and garlic so that they don't get any brown colors and things of that nature that aren't real appealing to the eye. Again I just want to keep those moving around and just lay them out flat so that they get warm. A lot of folks are busy as we always are and we go to answer the phone and move away from this. It just takes a couple of sentences on the telephone essentially to have these beans come out dark on one side and not uniformed on all the others. That's one reason I stay on top of them and keep moving them. We've got a nice good golden color on the garlic, a nice glassy color on the beans. I didn't use too much of the clarified butter and there's not a lot of residual in the pan which is a very good sign. So I'm going to go ahead and turn that off; go ahead and just slide those off. As you can see there's very little oil at all left in the pan which is good, which is our clarified butter. So that's all been used up as it needs to be and now we are ready to eat these beans. I hope this helps you and again this procedure will work on any number of vegetables. Just make sure you cut them to smaller sizes to fit the size of the pan so that you get an even cooking procedure throughout from start to finish."