So…the green beans have taken over again.
We knew it was coming. As soon as we filled the mail bin on the first pick…we knew we were in for weeks and weeks of green beans. We’ve picked the rows 3 or 4 times, refilling our mail bin and biggest bowls, over and over.
Someone save me.
So far, we’ve canned over 30 jars of green beans and still have more to go.
I will never ever – ever – buy green beans again.
When you’re in the middle of green bean season, green beans are kinda the last thing you want to eat just because they’re staring at you from the bin on the table and because you’ve been canning them for days already.
And there’s only so many nights that you can have them cooked plain or with bacon grease (the best way).
I’m just as surprised as you are to see carrots in this – something I’m making willingly. But carrots sliced thin with a vegetable peeler? I can handle. Plus, these are tossed with fresh green beans, a healthy glug of olive oil, chopped garlic, and lots of fresh basil.
Summer in a pan! It almost makes you forget about the bushel of beans still waiting to be used.
Garlic Basil Carrots and Green Beans
Makes: 4 servings
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 2 carrots, peeled and thinly sliced with a vegetable peeler
- 1 pound green beans, trimmed
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp olive oil
- Heat oil in a large skillet over medium heat.
- Add the garlic and cook, stirring, for 2-3 minutes until you can smell the garlic starting to cook.
- Toss in the carrots and green beans, stirring together with the garlic to keep it from burning on the bottom of the pan.
- Let the veggies cook, stirring occasionally, for 5-7 minutes, until the carrots and beans are becoming tender. Once the veggies are as soft as you want, remove the pan from heat.
- Stir in the chopped basil, salt, pepper, and another Tbsp of olive oil.