Garth and the girls and I went to Colorado one spring break and spent the week in the guesthouse of some friends. We skied all day and came home exhausted in the evenings. Our friends provided a chef for us, and it was great to come back to the cabin after a long day to a beautifully prepared meal. I had always made Cooked-to-Death Green Beans (page 130), but the chef made these green beans one night and we fell in love with them. (The girls also fell in love with the chef, who looked a little bit like Tom Cruise.) When we have veggie night, the girls always ask, “Are we having Tom Cruise?” You can imagine the looks we get from guests who’ve never been to our house on veggie night!
Ingredients
serves 42 pounds fresh green beans, tips removed
4 tablespoons butter, melted
Salt to taste
Step 1
Wash and drain the beans. Put 1 cup water in a medium saucepan. Add the beans and cook until tender but still very crisp, about 6 minutes.
Step 2
Drain the beans and add the butter, tossing to coat as it melts. Season with salt to taste.Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
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