After the first couple years on our property, I couldn’t get Italian green beans to grow for me. Intermittently, I would plant some type of dried bean and harvest when they were green beans (before they matured to dried bean stage). This year I got a hot tip about planting dried pinto beans (from the store), and harvesting when they’re green beans. We’re getting a bumper crop, and they are delicious. I fix them using my family recipe. I’m calling them Oregano Garlic Green Beans.
If you decide to plant pinto beans, there’s a few things to know. First, they vine – a lot. Second, pick them young. Third, clean them well, they have strings. And last cook them well. I usually overcook them a little. If the pods get yellow and the beans inside get big, just pop the beans out and cook them with the green beans.
Ingredients
- 1/4 cup extra virgin olive oil
- 1-2 lbs cleaned green beans
- 1-2 TBSP dried oregano
- 2 tsps granulated garlic powder, or fresh garlic, chopped
- Salt and pepper
- Broth
Instructions
- Pour oil in a large skillet. Heat on medium low.
- Add green beans. Cook and stir about 2 minutes.
- Stir in all seasonings and about 1 cup of broth. Cover pan, and bring to a boil. Lower heat to a slow boil, cover and continue cooking.
- Add broth as needed and adjust seasonings.
- Cook until beans are very tender.