snap green beans

there is not much to this recipe. actually, it isnt even really a recipe, more of just how to prepare it. at the grocery store, buy a bunch of fresh snap green beans. they're the long skinny ones with pointed ends. after washing them, pour your husband a beer and the bowl in front of him and tell him to snap off the points. 10 minutes later, you get this:

once that is done, bring out a large skillet and melt a pad of butter. (or olive oil, whatever) if you wish, sprinkle some chopped onions, garlic, pecans, green onion, or whatever you wish or hell, all of the above. once you start to smell whatever you slapped in the pan, place the beans in the pan. yes, all of them.

cook on medium heat for just about 5 minutes. if you wish, (which i totally wished) break off a few pieces of raw bacon or ham and throw that in the mix. add some sea salt and pepper. NOW we're getting southern. pour just enough chicken broth to make the beans float, turn down heat to a simmer and cook (covered) for 15-20 minutes or until they start to weaken. you dont want mushy green beans, you want them to be able to still snap when you bite but be soft in the middle.

and that's it! it is so flavorful and you still get most of the nutrients from a crunchy green bean instead of chompin' down on some soggy from a can green beans. oh and hey, nick even ate them. like, a total of five. score.