Recipe for Grandma’s marinated green beans!

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Oh how I love summer!!  I’m not a vegetarian, but I could so easily just live on fresh fruits & veggies in the summer!

Today I’m going to show you how to make marinated green beans, my grandma’s way!  I talk about my grandma a lot.  Growing up, I spent a lot of time with her in the kitchen.  I was her only granddaughter (and I still would have been her favorite, even if she had other granddaughters, lol)  But grandma was a genius in the kitchen.  I mean, really.  People would tell her that she should bottle her sauces and her foods and she could become rich!  But she was always so modest, and say “no, it’s not that good…” and she would laugh at the thought.  But she really did love it when people complimented her on her food.  That’s what she was best known for.  She was a little Italian lady, her parents actually migrated here from Italy.  “They came over on the boat”, she would say.

Grandma wasn’t wealthy by any means.  When I say she was a genius in the kitchen, I mean, she could go through her cupboards and pick a couple of ingredients and make what tasted like a gourmet meal.   I’m very thankful that she passed along her best recipes to me.

One of her extremely simple recipes was her marinated green beans.  I remember grandma getting a big bunch of them at the market, and sitting down at her little kitchen table, cutting the ends off each one individually, and putting them in a big pot of water.  I would help her, of course.  I only wish they sold the bags back then like they do now – fresh, cleaned and already trimmed!  Grandma would have saved so much time.

So anyways, what you’ll need for this recipe:

  • Fresh Green Beans (I used a 2lb bag)
  • Olive Oil (or whatever type you want)
  • Vinegar (I use red wine vinegar)
  • 1 Small onion
  • Salt/Pepper
  • A bowl of ice water to shock the green beans

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First, fill a big pot of water and add your green beans.

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Then bring it to a boil.  You will want it to boil for about 10-15 minutes, or until the green beans are not hard anymore.

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Once the beans are fork tender (not mushy), turn off the water, and quickly transfer the beans to an ice water bath.  This shocks them and keeps them nice and green, and stops the cooking process.

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While the beans are being shocked, cut up your onion.  You can do this in a food processor, or by hand.

I have mad knife skills like an iron chef (haha.. I wish!) so I just used my knife.  I actually don’t like the taste of onions, but I want the flavor.  (does that make sense to anyone but me?)  So I cut them up exxxxxtra fine.  Because I don’t want any big bites of onion.  Yuck-o.

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Once my beans are cooled down, I drain them and transfer them back into the pot.  (It’s easier to stir them in here).

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Add your onion to the pot.

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Then add your olive oil.  I do not measure, (grandma didn’t either, and I inherited that trait), but I would say about 3/4 cup of oil.  You really have to taste as you go and add more oil/vinegar as you are making it.

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Then add your vinegar.  I would say at least 1/2 a cup.  Again, taste it to see if it needs more.

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Then just add your salt & pepper.

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 You can eat it at room temperature right now, or you can wait until it’s completely chilled.  I like mine really cold, so I place my beans in an airtight container, and set it in the fridge for a few hours.  Once it’s nice and cold, oh-my-goodness-deliciousness!

One of my favorite foods.  This makes a great side dish, great lunch for work, or just to snack on, which is what I’ll be doing later!

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Thank you, grandma, for another awesome recipe. ♥   Love you always!

grandma

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