So I bought trimmed green beans because I love it when my mom makes them. I have no idea how to make them though, someone please help out a struggling student
Snip the ends off if you want.
Boiling salted water, add some black pepper too if you want.
Boil them for about 1-2 min if you want them firm and slightly crunchy and still fresh, otherwise maybe 4-5 min until they're tender.
Serve by themselves or with a tiny drizzle of olive oil.
Thats about as simple as it gets bruv.
Roast whole bulb of garlic in oven at 400 degrees for 45 minutes (until garlic is soft)
Press roasted garlic into small bowl.
Add dijon mustard, olive oil, salt, pepper, vinegar (I prefer champagne vinegar but you're poor, so use white wine) and a bit of brown sugar or honey.
Toss beans in roasted garlic vinaggrette and garnish with toasted almonds or pine nuts (pumpkin seeds / sunflower seeds also works well).
I just cook them on a pan with olive oil and garlic. It doesn't take long. I just taste them to see if they're done, also color changes slightly. I prefer my green beans crunchy, though, so this way probably won't work as well to make them tender. Never tried it, though.
Snip ends off, fry serrano ham in olive oil until crispy, add garlic, when it begins to brown turn to low, add beans and cover. Beans will steam in their own water. Lift up occasionally to check doneness. When done adjust for salt and add a little vinegar or lemon juice. Leave to rest for 20 minutes until cooled and eat with lots of crusty bread.
If you want them to be fully cooked, but still crisp, you left out a step in the blanching process. After removing them from the salted boiling water, either dump them in a bowl of ice water or run them under cold water in a colander to halt the cooking process. Then dry them off. You can use them immediately, or keep them in the refrigerator for 3 days at this point. I like to take my blanched green beans and toss them in a hot pan with olive oil until they are warmed through, but you can do anything you want with them. They are versatile.