I recently updated this post and included new pictures.
I always made these every summer when my garden was overflowing with beans. Nowadays you can almost buy them any time of the year at your local grocery store. I do like to use fresh herbs whenever I can. I only cooked 1 lb. of beans but used all of the ingredients (for 2 lbs.) as stated except only 1-1/2 cups chicken broth and 1 tbsp. butter.
Savory Green Beans
- 2 lbs. fresh green beans
- 1/4 tsp. freshly ground nutmeg
- 3 cups low sodium chicken broth
- 1-2 tbsp. unsalted butter
- 1-1/2 tsp. flour
- 1 tbsp. white wine vinegar, or 1 tbsp. fresh lemon juice
- 1/2 tsp. summer savory
- 1 tsp. fresh or dried parsley
- 1/2 tsp. sugar
- salt to taste
Wash beans and cut into bite-size pieces. Put in a large saucepan with nutmeg, chicken broth and butter. Cover and simmer for 30 minutes, or longer if you prefer a more tender bean.
Blend flour into vinegar; add to beans along with savory, parsley, sugar and salt to taste. Cook, stirring constantly, until mixture thickens and boils. It doesn’t get very thick. Remove from heat; cover and let sit about 5 minutes before serving.
Recipe by cookingwithauntjuju.com
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This reminded me that I don’t use green beans enough. I really like the addition of nutmeg here. Hope to try it soon. 🙂
They were good and one of my first recipes when I started my blog back in Nov. 2011. Nice to see that a recipe is still tasty 14 years later 🙂