Green beans with garlic

Name: Green beans with garlic - Bogdana C.
Ingredients: 1 kg of fatty beans; 50 ml of oil; 50; 70 ml of balsamic vinegar; 1 teaspoon of salt; 3 liters of water; 1 bunch of dill; 1 bunch of parsley; 4 cloves of garlic; pepper and salt to taste.

Salad - Green beans with garlic by Bogdana C. - Recipia

Green Beans with Garlic When I have fresh green beans and want a light side dish, I prepare them simply, boiled and mixed with a dressing of oil, vinegar, garlic, and herbs. The beans are boiled until tender, then rinsed with cold water to cool them down before mixing with the dressing. The salad can be served as is or alongside other dishes. It’s a recipe without complicated steps, and the most important part is to boil the beans enough to be tender. Quick Info Total time: about 20 minutes, plus time for cleaning the beans and preparing the ingredients Preparation time: not specified exactly; includes cleaning the beans, washing, and chopping the herbs Cooking time: about 20 minutes Servings: the exact number is not specified; 1 kg of beans is suitable for several servings of salad or side dish Difficulty: easy Recipe type: green bean salad, side dish or light meal Ingredients 1 kg green beans 50 ml oil 50-70 ml balsamic vinegar 1 teaspoon salt 3 l water 1 bunch dill 1 bunch parsley 4 cloves garlic pepper and salt, to taste Preparation method 1. Clean the beans by trimming the ends and removing any unpleasant parts. Rinse the pods well under running water and let them drain. 2. Bring the 3 liters of water to a boil in a large pot. When the water starts to boil, add the salt and then the beans. 3. Boil the beans for about 20 minutes, until they are tender. The time may vary slightly depending on the beans, so check the texture towards the end of cooking. For this salad, the beans should be boiled and tender, not hard. 4. When ready, drain the beans and rinse them with cold water. This step cools them down before mixing with the dressing. 5. Prepare the dressing in a bowl. Mix the oil with the balsamic vinegar, crushed garlic, salt, and pepper. The garlic can be crushed in a mortar or grated, as I usually do, to ensure the flavor spreads well throughout the salad. 6. Chop the dill and parsley finely, then add them to the dressing. 7. Place the boiled beans over the dressing and gently mix until all the pods are coated. Taste and adjust the salt or pepper if needed. 8. The salad is served as is or alongside other dishes. It can be served immediately after mixing. Why I make this recipe often I love this salad because it is made with few ingredients and does not require complicated techniques. The boiled beans only need a simple dressing to gain flavor, and the garlic, dill, and parsley give it enough aroma without needing other additions. It’s also useful when I want a light meal or a different side dish. It can be served plain, directly from the bowl, but also alongside a main course. The quantity of 1 kg of beans is suitable when cooking for several people. Tips Clean and wash the beans before bringing the water to a boil, so the process goes smoothly. The pods are added to the water only after it has boiled. Do not remove the beans too early. In this recipe, it is important that they are well cooked, not just scalded. After about 20 minutes, check the texture and continue boiling only if necessary. Rinsing with cold water is done after boiling, before the beans are placed over the dressing. If the pods are very hot, the dressing may mix more difficultly with them. The amount of balsamic vinegar can be chosen between 50 and 70 ml, depending on how tangy you want the salad. It’s simpler to start with a smaller amount and adjust at the end if you prefer a more intense flavor. Grated garlic spreads evenly in the dressing. If it is just crushed, it is important to mix it well with the oil, vinegar, salt, and pepper. Substitutions The recipe uses green beans, but the source does not specify other types of beans that can be used. If you use another variety of green beans, keep the same method and check the texture during boiling, as the necessary time may differ. Balsamic vinegar is the ingredient used for the tangy part of the dressing. No specific replacement is indicated in the basic recipe, so to preserve the original flavor, it is preferable to stick with this. Variations The amount of vinegar can vary between 50 and 70 ml. At 50 ml, the taste is less sour, while at 70 ml the dressing becomes more pronounced. Adjust according to preference without changing the other ingredients. You can adjust the amount of garlic only if you want a milder flavor, but the basic recipe uses 4 cloves. The herbs remain the same: one bunch of dill and one bunch of parsley, finely chopped. Salt appears both in the boiling water and in the dressing. It’s good to keep this in mind when adjusting the taste at the end, so as not to over-salt the salad. Serving ideas The beans with garlic can be served as a salad, right after being mixed with the dressing. It is also suitable as a side dish when you want a simple vegetable-based dish. It can be placed in a large bowl and served at the table or divided into individual portions. The recipe does not include other elements for serving, so the taste remains focused on the beans, garlic, vinegar, and herbs. Frequently asked questions How long do you boil green beans? Green beans are boiled for about 20 minutes until they are tender. The time may vary depending on how tender the pods are, so it is useful to check the texture towards the end of boiling. Why rinse the beans with cold water? Rinsing with cold water cools the beans after boiling, before adding the dressing. In the basic recipe, this is the step that follows immediately after draining the pods. When is the salt added? One teaspoon of salt is added to the boiling water before adding the beans. More salt and pepper are added to the dressing to taste, and at the end, you can check again if more is needed. Can I use less balsamic vinegar? Yes. The recipe indicates between 50 and 70 ml of balsamic vinegar. Choose the amount based on your desired taste, then adjust the dressing before mixing it with the beans. How is the garlic prepared? The 4 cloves of garlic are crushed. A simple option is to grate them, so they combine easily with the oil and vinegar. Nutritional values The values below are estimates and depend on the type of beans, the exact amount of oil and vinegar, and the number of servings. For the entire amount of salad, prepared with 50 ml of oil and approximately 50-70 ml of balsamic vinegar, the estimate is about 750-800 kcal. Estimated for the entire recipe: Calories: approximately 750-800 kcal Protein: approximately 18-22 g Carbohydrates: approximately 75-85 g Fats: approximately 45-50 g Fiber: approximately 25-30 g If you divide the dish into 4 servings, one serving would have approximately 190-200 kcal, 4-6 g protein, 19-21 g carbohydrates, and 11-13 g fats. These values are indicative; most of the fats and calories come from the oil, and the amount of balsamic vinegar may slightly change the carbohydrate intake. Storage and reheating The recipe is a salad and is served cold or at the right temperature for a salad, it does not require reheating. The source does not specify a storage time, so it is preferable to prepare it for immediate consumption and keep it refrigerated if not served right away. If there is leftover salad, cover the container and store it in the refrigerator. Mix again before serving, as the dressing may settle at the bottom of the container. Reheating is not necessary; the beans are served as a salad, cold or after sitting for a while at room temperature.

Green beans with garlic

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