Super Easy Green Beans

I came home one evening to find that John had cooked dinner. My daughters were really excited about their dad’s kitchen success, especially the green beans.  “Mom, you’ve got to have some of Dad’s green beans!”

Seriously?  Green beans?

I had my doubts about what could be so great about a side of green beans.  They are usually such an ordinary sort of thing. The kind of thing that you throw onto a plate to add color and to make yourself feel better about making a well-rounded meal.  It’s like a check list – color, check; vegetable, check…

To make a long story short, I ate a forkful of the beans. Oh! They really did taste good. I looked at my husband with suspicion. “What did you do to these?” I asked.

He chuckled. “So, I take it you like them,” he said.

“Yeah, but what did you do to them?”

“I cooked them with olive oil and Johnny’s,” he grinned.

Olive oil and Johnny’s. Are you kidding me? Olive oil and Johnny’s. I felt stupid. Why hadn’t I ever thought of that?

Johnny’s products started a taste revolution at our house about 3 years ago when we first started using Johnny’s seasoning salt. We have tried other products in the Johnny’s line and I have to tell you, they are all great. We buy the giant bottles of Johnny’s Seasoning Salt from Costco and other normal size Johnny’s products from our local grocery stores. Whoever is behind Johnny’s products is a genius! (It’s my secret wish that I can be a spokesperson for Johnny’s products when I grow up. Man could I do a good job!)

Dad’s Green Beans

• Petite frozen green beans
• Olive oil
• Johnny’s Seasoning Salt

Heat about 2 tablespoons olive oil in a skillet.  I don’t measure; I just put some in the bottom of the pan; enough to lightly coat the beans and keep them from sticking to the pan as I cook them.

Toss in whatever amount of frozen green beans you plan to serve. (No need to defrost them before hand.)  Sprinkle with Johnny’s Seasoning Salt to taste.

Stir fry the beans until they are hot and some of them get a slight brownish char on them, but are still bright green. (slight, not blackened–slight, very, very slight).  If you are not adept at slight, then don’t do it at all.  Just cook the beans until they are done, but still have a bright green color.  Do NOT cook them until they turn olive green and are mushy.  It’s just not right to do that to green vegetables.