I first experienced these green beans at Memaw's table, and now they have now become a staple at our house. This is one of those dishes that has (had) no written recipe with "exact" amounts, so I've done the best I can to quanitfy things for you. ;)
Memaw's Green Beans
Fresh green beans--I normally make around 1 1/2 lbs--snapped (break the end with the stem off).
Olive Oil, enough to coat the green beans (approx 1-2 TBSP)
Chicken bullion (I normally use approx 1 tsp per pound of green beans), or the equivalent of "better than bullion"
3/4 cup water per lb of beans
Heat the oil in a large saucepan on med to med-high heat. Add the rinsed green beans. Stir-fry in the oil until the beans turn color (a brighter green). If this is taking awhile, turn the heat up, but do not scorch the beans. When the beans have all (or mostly) turned color, add the water and bullion. Stir, cover, and reduce heat to low. Allow beans to simmer until they reach your desired doneness (I simmer them for approx 20 minutes).
The next time I make this, I am going to try using my 3/4 - 1 cup of my homemade chicken stock instead of the bullion and water. **Update** I now make this recipe frequently with chicken broth, and it tastes great. I will add some salt whenever I use chicken broth instead of bullion.
This post is linked to Tasty Tuesday, Tuesdays At The Table, Tempt My Tummy Tuesday, Delicious Dishes, and WFMW: Summer Recipe Edition.