Maple Garlic-Glazed Green Beans

Can I admit something to you if you promise not to judge me? I've never actually cooked fresh green beans before. My face is now red and I cannot meet your gaze...I don't want to get defensive about it, but we are canned green bean lovers here at our house. But, in an attempt to make 2011 the Brave New Year, I decided to branch out and evolve. I thought a good place to start would be with this recipe from Johnnie Gabriel's Second Helpings. After all, with my old friend garlic as one of the main ingredients, I knew it would be good.

Maple Garlic-Glazed Green Beans

4 to 5 cups water
1 pound fresh green beans
2 tbsp. salt
1/4 cup butter
1 clove garlic, minced
Salt and pepper to taste
3 tbsp. pure maple syrup

In a large saucepan, bring the water to a boil. Wash the beans and snap off the stems. When the water begins to boil, add the salt and stir. Add the beans to the salted water and boil them until they begin to soften. (Do not allow the beans to get mushy.) Strain the beans and rinse them in cold water. Set aside.

In a medium saute pan, melt the butter over medium heat. Add the garlic and the strained beans to the pan. Add salt and pepper to taste. Add the maple syrup and stir to coat the beans. Serve immediately.

Green beans are my friend! There is nothing to be afraid of...

I cooked and drained the beans. I rinsed them in cold water while I got my sauce started. I apologize for no photos of this. I don't know what happened! I won't make that mistake again. Please forgive me!

Maple syrup and garlic - who knew these flavors would work so well together?

I melted the butter and it looked like this before I threw in the garlic, beans, and maple syrup. Again, no photo of the actual cooking process. Why? I don't know... But, for those of you who love photos of melting butter, here you go!

Okay! So at least I had enough sense to take a photo of the finished product! Use your words, Kim, use your words! Now, while I've never cooked fresh green beans, I've enjoyed them many times in restaurants and I thought these were delicious, too. The maple flavor wasn't overpowering; it just lent a faint sweetness to the background. I ate these beans for lunch the next day and thought they were even better left over. Now that I've ventured into the unknown of cooking fresh green beans, I know I'll continue to cook with them. So, I hope you'll challenge yourself by choosing a new ingredient and giving it a try. You may be pleasantly surprised by the outcome!

P.S. The glaze would have worked with canned beans, too!!!

Enjoy!!!