This old-fashioned recipe makes for tender, juicy green beans.
Caitlin Bensel, Food Stylist: Rebecca Cummins
Green beans are a Southern staple.
They make appearances insummer salads,holiday casseroles,jars of pickles, andskillets full of bacon.
Credit:Caitlin Bensel, Food Stylist: Rebecca Cummins
But if you freeze batches when harvested, just thaw and drain and they work well with this recipe.
Prepare a bowl of ice water to put beans in when finished blanching.
Add beans and cover.
Blanch for 2-3 minutes (beans will still be a bright green and snap tender).
Move them to ice water to stop cooking.
Strain them and return to the pot.
Add milk, butter, and salt.
Be sure the green beans are submerged in the mixture so they can soak in the liquid.
Add more milk if necessary.
Allow to simmer on medium-low for 30 minutes.
Beans should soak up the milk mixture, and be tender.
Remove from heat and scoop beans out with tongs into the serving dish.
Discard remaining milk mixture.
