Fresh green beans from your supermarket, farmer’s market or your own garden are a staple in American cooking. They may also come from a freezer packet or a can, but the green bean is probably the third most-used vegetable after the onion and potato. Correct me on this if you can.

In these paragraphs, we deal not with exotic foods, but with those that are available, easy to prepare, nourishing — and the kinds you want to make for yourself, your family, or guests.

Therefore, today I am going to share with you how Betty Ruth Rentz of The Baptist Church of Beaufort cooks green beans. The Baptist Church of Beaufort is one of our state’s oldest, going back to 1804 and still growing, with around 1,000 members. This summer, the church conducted four Vacation Bible Schools: one at the church, one in Hilton Head, one on Daufuskie Island, and another in Washington, D.C. Rev. Jim Wooten serves as pastor, and the church is in the Savannah River Association.

I know you will like these beans. My mother cooked beans with a piece of salt pork for two or three hours, and they were good. As a young bride many years ago, I did things differently, cooking the beans 20 minutes as the cookbooks said.

I threw out a lot of beans that first summer.

I went back to the three-hour pork-seasoned beans, and have cooked them most often that way, but sometimes with butter, canola oil, or bacon drippings.

Then I read and cooked Betty Ruth’s recipe, and all who tasted it said they were the best beans they had ever eaten. She got the recipe from a cookbook years and years ago, and that recipe is the one I am sharing with you — and the one I shall be using.

Betty Ruth and her husband, Ed, are both retired and have been members of The Baptist Church of Beaufort since 1954 — he coming from Hopewell Baptist in Hampton, and she from First Baptist in Hampton. Ed is now deacon emeritus, having served 40 years as a deacon and usher.

Betty Ruth and Ed have two daughters: Betty Jean and George Russ, who live in Myrtle Beach; and Judy and Ron Hill, who live in Princeton, N.J. Betty Ruth and Ed also have five grandchildren and four great-grandchildren.

In her retirement, Betty Ruth enjoys reading and cooking. This works out well, because Ed enjoys eating.

You will be serving fresh, healthy green beans many times throughout the year for yourself, family, guests, church suppers, etc. — so try Betty Ruth’s recipe. When you do, you may want them every week for … Sunday Dinner.

Green Beans

1 1/2 pounds fresh green beans
1 cup water
Scant stick of butter
3/4 teaspoon garlic salt
1 tablespoon sugar
1/2 teaspoon basil
Salt and pepper to taste

Wash, trim and break or cut beans into 1-inch (or more) lengths. Cook beans in water for 30 minutes. Most of the water will be gone.

In a frying pan, melt the butter. Add the garlic salt, sugar, basil, salt and pepper. Add beans and stir well. Cook on medium heat for 15 minutes. Serves 5 or 6.