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Gingered Green Beans

Look for fresh ginger (also called gingerroot) in the specialty produce section of your grocery store. Peel it with a vegetable peeler, and mince with a sharp knife. Leftover ginger can be frozen up to one month.

Southern Living NOVEMBER 2002

  • Yield: Makes 6 servings

Ingredients

  • 3 cups water
  • 1 extra-large ham-flavor bouillon cube
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter or margarine
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons peeled and minced fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 1/4 cup finely chopped pecans, toasted
  • Garnish: toasted pecan halves

Preparation

Bring 3 cups water to a boil in a large saucepan over medium-high heat. Stir in bouillon cube until dissolved. Add green beans, and cook 4 to 6 minutes or until crisp-tender; drain.

Melt butter in a large nonstick skillet over medium-high heat. Add onion, garlic, and ginger; sauté 2 minutes. Add beans, salt, and pepper; sauté 1 minute or until thoroughly heated. Transfer to a serving dish, and sprinkle with pecans. Garnish, if desired.

NOTE: For testing purposes only, we used Knorr bouillon cubes.

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Gingered Green Beans Recipe

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