I decided to make this a tips post instead of a regular recipe post just because it is more simple than a regular recipe. Anyway, I have been trying to perfect my green bean cooking technique, and I think it is still a work in progress, but I am willing to write down some of my main ideas I have learned.
First, I start by prepping the green beans. I cut off the ends and cut them into bite-sized pieces, but you can leave them whole. Meanwhile, I bring a medium pot of water to a boil. I add the green beans and cook for anywhere from 4-6 minutes. If the green beans are fresh, then I only boil them for about 4 minutes. If they seem more tough or older, then I cook them for longer. Drain the green beans. Blanching the green beans really helps revive older beans, but also keeps the beans from overcooking on the outside when you saute them later.
Meanwhile, mince some garlic or use a garlic press. Use more than you might expect. I’ve tried using sliced garlic or just using garlic powder, but minced really is a great flavor.
In a skillet, heat some oil over medium heat until shimmering. Then, add the garlic and cook for about 30 seconds before adding the green beans. Then, cook, stirring occasionally. Add salt, pepper, and garlic powder to taste. Once the green beans are as cooked as you like them (either a bit charred or maybe just softened a bit), serve!