Tuesday, April 13, 2010

Ollie's Green Beans

This recipe first appeared in my first White House Chef Mystery, State of the Onion. As I might've mentioned in the past, I have a ghost chef help me with the recipes for the books, and so I have no qualms whatsoever telling you how great they all are!

My family enjoys green beans, and I've always steamed them, then lightly sauteed in butter, served with a bit of salt and pepper. But Ollie's green beans are a bit healthier - prepared as they are with olive oil and garlic, and a bit less salt (tho, that's generally to taste).

When I made these at Easter, I wasn't sure how well they'd go over, but I probably got more compliments on these green beans (and the appetizers I shared last week) than on anything else. They were wonderful. Super easy, too.

It's getting to be time to plant green beans. With any luck I'll have a better crop this year. I think I came out with about five beans per week last summer. Nice snacking food, but not enough for dinner.

When you've got a taste for fresh green beans... here's your recipe:

Ollie’s Green Beans

2 pounds fresh green beans, rinsed and strings removed

3 cloves garlic, peeled and thinly sliced

2 T. olive oil

1 small onion, finely diced

Salt to taste

Place oil in large heavy skillet, over medium heat. Add garlic and onion, stirring until softened and onion turns clear.

Add green beans. Stir to coat. Continue cooking until beans are still bright green and slightly crunchy but cooked through.

Serve immediately.

Enjoy the fresh snap of delicious green beans! Mmm... wish I had some left over!



Coming soon, GRACE UNDER PRESSURE - June 1, 2010



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  1. thanks for the recipe. I think I'll make some tonight.

  2. This sounds great, Julie! I usually boil mine and this sounds like a tasty alternative. Thanks!

    Mystery Writing is Murder

  3. Good morning, Dru and Elizabeth - for Easter I made a *lot* of these and so had leftovers for several days. But we didn't get tired of them, believe it or not and I'm hoping to make them again this week. Enjoy!

  4. I love this recipe. I gave it a try after reading State of the Onion. It's a nice twist on green beans. Looking forward to your new series.

    Thoughts in Progress

  5. I love green beans prepared this way. So good!

  6. My kind of recipe, Julie! And I love leftover green beans. They're just as good cold.

    ~ Krista

  7. Mason - so happy you tried it and enjoyed it. Thanks!

    Katy - I know -- and so good for you, too.

    Krista - this is very similar to your Swiss Chard recipe, which I noticed when I read your post. And I'm forever grateful because now I know what to do with that vegetable!

  8. Major props to you for growing your own green beans, Julie! I know, I know -- the garden did not yield a lot, but I just love eating raw green beans as crudites with dip and I can only imagine the fantastic freshnesss of picking a few right from your own garden. Wonderful! :)

    Coffeehouse Mystery.com
    Cleo Coyle on Twitter

  9. I adore green beans. Brings back memories at my grandmother's. Absolutely the best ever in the world.

  10. Cleo - I sure hope I do a bit better this year. Last year they were great, but so few. Thanks!

    Avery - I know. My mom and grandmother used to grow all sorts of veggies. Now *they* had green thumbs. I guess I'm just a late bloomer (pun intended).

  11. I love Gr. Beans... in oil, cooked only 2 and a half minutes... crispy crunchy!

  12. Hi Dave - mmm... that sounds great. I do enjoy the crunch!

  13. Sounds easy to make ... i must try it.

    Here's a green beans fry you might like.


  14. Thanks, Vegan. My vegetarian daughter will love this. We're all getting to be a bit more "veggie" around here because of her. Thanks!

  15. Julie,

    I love this recipe! What a nice way to jazz
    up green beans!