Cook for 7 minutes stirring every minute or two so the green beans don t burn. For crisp tender beans 5 minutes is perfect. Add the green beans and 1 8 teaspoon of salt and shake the green beans into an even layer. Add green beans and cook stirring often until the beans are blistering and browning in areas 5 to 7 minutes. Rinse drain and pat dry the green beans.
Heat oil in a large skillet over medium high heat. Add butter onion powder salt and pepper. Add in garlic lemon zest red pepper flakes and salt. Gently turn beans to coat with bacon drippings. Pour the green beans and the reserved half of the canning liquid into a skillet.
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Trim the end off of each green bean. Drain half of the liquid out of the green beans. Simmer uncovered and stirring occasionally until almost all of the cooking liquid has evaporated. Reduce heat to low partially cover skillet and simmer until beans are heated through 5 to 10 minutes. Heat the oil in a 12 inch skillet over medium high heat until just smoking.
How to make skillet green beans. Once melted add the garlic and let it saute for about 30 seconds or until it becomes aromatic. Stir and saute for 1 minute. Add garlic and salt and cook stirring constantly until the garlic is fragrant and browning about 30 seconds. Cover the pan and reduce the heat to medium.
Heat a large skillet to medium high heat. Heat a large skillet to medium high heat. How to make skillet green beans. Trim the end off of each green bean. Bring to a boil and cook for 5 to 6 minutes.
Cover the pan and reduce the heat to medium. Heat oil in a large skillet over medium high heat. In a large skillet with a fitted lid heat the olive oil over medium high heat. Cook for 7 minutes stirring every minute or two so the green beans don t burn.
