These green beans with garlic and vinegar are so flavorful. They were the star of our meal! I cooked them in ham stock which gave them their over-the-top, outrageous flavor.
I cook a large ham every few months. Aside from having a delicious dinner in the evening, we look forward to enjoying the leftovers with breakfast in the mornings. After cooking, I always save and freeze the juice that is left in the pan after cooking. I use it to make Ham and Green Bean Soup. Tonight, I thawed the ham stock and used it to cook these green beans with garlic and vinegar. I have never tasted anything so yummy in my life! This will be a recipe I serve each Thanksgiving, Christmas and Easter Holiday. They were that good!
My mother makes a similar dish. I think hers calls for thawed, frozen green beans that are tossed with oil, vinegar and garlic. They are also topped with bread crumbs and cooked in the oven. Since Dimples can’t have gluten and we follow a low carb way of eating, I ditched the topping and cooked the beans on the stove.
This recipe is easy to make and so good, it will have you or your family asking for seconds.
Green Beans With Garlic and Vinegar
Ingredients
- 1 pound green beans washed and trimmed
- pan juices from a ham (or canned broth) Enough to cover beans in a pot.
- 1 clove garlic, minced
- 1 1/2 tablespoons white vinegar
- 2 tablespoon olive oil
Instructions
- Wash and trim your green beans. I like to slice them on the diagonal. I also like to leave the little tail on the end.
- Mince the garlic clove and put into a small bowl. Add the oil and vinegar.
- Put the cut green beans in a pot and add the ham broth. Add enough water to cover the beans. Bring the liquid to a boil and then simmer the beans until they are cooked to your preference.
- With a slotted spoon, remove the beans from the broth to your serving bowl. Add the oil and vinegar with the minced garlic and gently stir to coat the green beans. Add freshly ground black pepper to taste and mix gently, again. Serve.
I absolutely LOVE vinegary green beans but could never seem to get that same great flavor when I’d try to make them even if the recipe called for vinegar. I’m wondering if it’s the white vinegar that makes them so tangy. I’d only tried Apple cider vinegar. This recipe captures that flavor perfectly! Thanks so much!
I think that red wine vinegar may work, Belinda. White vinegar has a clean acetic taste and apple cider vinegar is sweeter and less tart. I’m glad you liked the recipe! -Kim
These reminded me of the beans we’d get at family reunions in the south. Great!
Thanks, Matt. -Kim