I call these no-fail green beans. They come out perfect every time. Now I cook them in my Instant Pot (see note below)
1 ½ lb. snap beans, ends trimmed, and cut in half
1 clove garlic, minced
1 T. bacon drippings or olive oil
2 c. water
2 cubes Knorr’s chicken bouillon
Scrap of ham, if desired
Heat large pot to medium heat.
Add oil.
Saute garlic and beans for a few minutes.
Add water and bouillon. (Water will not totally cover beans)
Bring to simmer and cover.
Simmer 30-50 minutes, depending on the texture you like your beans.
Stir a few times while simmering.
I like to simmer mine 40 minutes, until they are very soft.
NOTE: For Instant Pot:
Set IP on saute mode
Add oil and saute garlic and beans for a few minutes
Add water and bouillon
Pressure cook beans on MANUAL, HIGH, for 40 minutes
Let natural release for 10 minutes
Quick release remaining steam
