I’m always trying to find ways to make vegetables that my family actually likes to eat. For some reason my kids tend to like green beans more than other vegetables so this is a go-to side dish. One problem with green beans though is that they can often be kinda boring. For that reason, I often see add-ins like bacon or onions but that just adds more cooking time. My strategy with this one is that it’s a side dish that really doesn’t add any time as I can do most of it while I’m cooking other things.
I don’t cook these solely in cast iron, but I always finish them off that way. This works with my strategy of cooking multiple things at the same time as I run out of stove space and a pot for boiling can usually fit. The cast iron really makes these good though as it give it that texture that everyone likes. Also, this recipe really works best when you’ve got a pan that you just used for another dish. It picks up all the flavors and coats the green beans really nicely with all the juices/fats.
Ingredients
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- Take all of your green beans and let them sit in cold water for a few mintues
- Drain the green beans and prepare a cutting surface
- Cut off the ends with a knife or use scissors
- Add the green beans to a large pot of boiling water and boil for 10 minutes
- Drain the green beans for a few minutes
- Add green beans to a pre-heated cast iron pan and cook uncovered in olive oil. Stir frequently to prevent burning. Add preferred seasonings or use a pan from another dish to pick up flavoring.
- Serve
