Every family has at least one anomaly – aka, a vegetarian. Ours is my cousin, Eula Janeen. She is a singer-dancer-actress and lives in San Francisco. She used to be a Reggae singer. But now, she got her Master’s degree and has become a Bulgarian Folk-song singer. Uncle Bert says she can hit notes that only the dogs can hear. One thing’s for sure: she loves her fresh green beans and I really like her fresh green beans, too! The only difference being, I like mine with some juicy fried chicken on the side.
Eula Janeen's Fresh Green Beans
Recipe by: Bobbi Jo Lathan
Recipe type: Side Dish
Cuisine: Southern
INGREDIENTS
2 pounds Fresh green snap beans
1 1⁄2 tablespoons Olive oil
1½ tablespoons butter
1 1⁄2 teaspoons Garlic powder
1 teaspoon Fresh lemon juice
1⁄2 teaspoon each Salt and pepper
INSTRUCTIONS
Wash the beans. Cut off ends and pull off any strings from the middle of bean.
Get out your skillet…yes…your skillet.
Bring to a boil about 11⁄2 inches of water
Put a lid on the skillet and cook them beans for about 2 minutes.
Drain any remaining water.
Pour in olive oil and butter.
Sauté the green beans in the oil and butter.
Add lemon juice. Sprinkle with salt, pepper, and garlic powder.
Toss around in fryin’ pan for about 1 minute and serve immediately.
NOTES
If you like, a little shaved parmesan cheese can be placed on beans before serving. Mm-mm-mm!
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