Do you like green beans? As an adult, I love them but when I was a kid they were the cause of me sitting at the table forever. Did you ever have that issue when you were a kid? My uncle would tell me that I couldn’t get up from the table until I cleared my plate. Now life is all about delicious ways to cook green beans. That is why we got excited when we decided to cook ginger green beans. This recipe with fresh green beans and fresh ginger is a winner for sure.
Now when you read this article you are going to be tempted to think that we are calling for too much ginger. Trust us, we are not. We tested it out until we got it right and it kinda surprised us too. We added carrots to this recipe because well why not but you can leave them out if you would like.
Tips on making this recipe
Prep the green beans - Inspect your beans and throw out any that have black spots or are wrinkled. It is normal for there to be some bad beans in each bunch. Don't forget to the trim the ends off of the beans. Trimming the green beans makes for a much better tasting dish.
Fresh ginger - Fresh ginger is what makes this dish shine. However, if you are like us and like to keep frozen ginger around that works perfectly fine. The key factor is to have nice size chunks of ginger that you can really bite into.
Fresh carrots - It is easy to get in a hurry and forget to peel the carrots prior to slicing them. Take a moment and peel the carrots. If you don't peel the carrots the skin will be a bit tougher and chewier after you cook them. There is no harm in not peeling carrots but do make sure that you washed and scrubbed them.
This is a new way to cook fresh green beans. This recipe incorporates fresh ginger in the recipe but still keeps things simple.
- 1 c. fresh green beans
- ½ c. chicken stock
- 1 c. water
- 1 garlic clove, minced
- 1 fresh ginger root
- 1 c. carrots, sliced
- Prepare the vegetables: Rinse and dry the vegetables. Peel the carrots and cut them into ½” slices. Cut the green bean ends off with kitchen shears.
- Prepare the garlic and ginger: Mince the garlic clove. Grate the ginger root until you have ½ cup of freshly grated ginger.
- Bring the cup of water to boil in a pan.
- Cook the carrots: Add the carrots to the boiling water and turn the heat down to medium. Cook the carrots for five minutes.
- After five minutes: Add the chicken stock, green beans, ginger and garlic to the the pan with the carrots.
- Cover and cook for 5 minutes until green beans are bright green and tender.
- Serve hot!
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Can I use canned green beans for this recipe?
I do not hate canned green beans. As a matter of fact, I think that they really add to certain recipes such as a green bean casserole. However, for this particular recipe fresh green beans are critical.
Why do we trim the ends of green beans?
The reason that people trim the tip and tail of a green bean is that the ends tend to be a bit woody in texture. This is not something that you must do but trimming the stringy ends off will enhance the flavor of the green bean.
Do you need to soak fresh green beans?
You do not need to soak fresh green beans. Actually, you want to keep fresh green beans dry until you are ready to cook them. If you soaked green beans that could become mushy and it would create an unappealing texture.
How long do leftover cooked green beans last?
You can store cooked green beans for about 3 days in the fridge. Store them in the fridge in a closed airtight container.
How to choose fresh green beans?
When looking for fresh green beans at the store make sure that the beans are bright green. Do not pick out beans that are yellowish or have black spots. The beans should be stiff and not have wrinkles. The best green beans are skinny and long.