Real Recipes From Real Home Cooks ®

bread & butter fresh green beans

★★★★★ 1
a recipe by
Irisa Raina 9
New Iberia, LA

This is really a great side dish, I have served this as a cold type salad in the summer, cooking it and letting it get cold in the refrigerator and as a hot side dish, both are equally good. The cooking time for the beans depends on how big or small they are, you’ll want them to be crisp tender. When cutting any type of hot pepper if possible wear gloves, if not wash your hand first with hot soap and water then rub ½ a lemon over them and rinse. You won’t get all the capsaicin off your hands but you will get most of it off. I served the beans with fried chicken and cheddar mashed potatoes.

★★★★★ 1
serves 4
prep time 15 Min
cook time 5 Min
method No-Cook or Other

Ingredients For bread & butter fresh green beans

  • 1 lb. fresh green beans “rinsed “
  • ¼ medium red onion “diced fine “ add more if you want
  • 1 jalapeno pepper, seed and remove the pith out of ½, leave the seeds in the other ½ and chop fine “optional”
  • 2 cloves roasted garlic
  • ½ lemon cut into 2 wedges
  • brine from 1 jar “zesty bread and butter pickles”
  • 2 tablespoons unsalted butter
  • NOTE:
  • i always freeze the brine from pickles; you can add it to so many dishes!
  • you can cook the beans is oil if you want but i would not suggest “ olive oil “ but a canola or vegetable oil.

How To Make bread & butter fresh green beans

  • 1
    Smash the garlic and add it to the brine and mix well “set it aside “.
  • 2
    Prep the vegetables:
  • 3
    Cut the tips off the green beans “keep them whole”
  • 4
    Dice the red onion into small bite size pieces.
  • 5
    Dice the jalapeno.
  • 6
    Put the green beans, red onions and jalapeno peppers in a large zip lock baggie.
  • 7
    Pour the brine/garlic mixture over the beans and refrigerate for at least 3 hours or overnight, turning the beans over occasionally. I usually put the baggie in a pan “ in case of leaks “.
  • 8
    When you are ready to cook the beans, snip a small hole in one corner of the baggie and let the pickle brine drain out. Keeping as much of the bits and pieces from the pickle marinade as you can.
  • 9
    Sauté’ the beans in the butter on a medium high heat for about 5 minutes, stirring occasionally. Add more butter if necessary.
  • 10
    Serve with a lemon wedge.
  • 11
    Season with salt & pepper to taste.