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Sautéed Green Bean Shopping Tips
Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.
Sautéed Green Bean Cooking Tips
Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.
Sauteed Green Beans
I often make dinner with two vegetable sides, foregoing the starch. So I'm always on the lookout for tasty and easy to make vegetable recipes that would keep things interesting for my family.
I've been making this tasty side dish often. String beans are delicious, and they are one of the few vegetables that all of us can agree on - grownups and young picky eaters alike.
- Nutritional Sample Size based on three servings
- Calories (kcal) : 170
- Fat Calories (kcal): 110
- Fat (g): 13
- Saturated Fat (g): 3.5
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 10
- Sodium (mg): 370
- Carbohydrates (g): 14
- Fiber (g): 4
- Protein (g): 2
- Combine the soy sauce, honey, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Serve these with roast pork or even as a substantial part of a vegetarian meal.
What’s A Good Sauce For Sauteed Green Beans?
Once fresh greens beans have been sauteed in a hot pan, it’s good to toss them in a creamy mayo based sauce that is tangy. My insane sauce has crazy good flavors, hence the name. Add some full fat avocado oil mayo to a bowl and season it with fresh lemon juice, tamari soy sauce, toasted sesame oil, samal chili paste or sriracha, and stone ground mustard. Mix well and check for seasoning.
The flavors of this sauce are bright, acidic, and creamy, which makes this sauce the perfect for tossing with fresh sauteed green beans from the pan. You will fall in love with the flavors and textures.
Our 15 Best Green Bean Recipes To Upgrade Your Side-Dish Game
Green beans are well suited to a variety of preparations, from blanching to sautéing to braising. Although sometimes, the stringy vegetable is commonly associated with holidays, the variety of beans and ways to prepare them make them suitable for any season. Serve them raw in the summertime for the ultimate snap quality, or cooked in the cooler months to accompany almost any meal. Whether you’re tossing them in a salad or as a simple side dish for Thanksgiving(/thanksgiving-recipes), our best green bean recipes have you covered.
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Haricots Verts with Dijon VinaigretteThis dish of crisp haricots verts paired with a quick Dijon vinaigrette makes a simple, easy-to-transport side that’s great for picnics or summer barbecues. Get the recipe for Haricots Verts with Dijon Vinaigrette »
Stir-Fried Shrimp and Long Beans with XO SauceStir-Fried Shrimp and Long Beans with XO Sauce
Trenette with Pesto, Beans & PotatoesIn this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette with Pesto, Beans & Potatoes »
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Green Bean and Peach SaladSummer peaches pair remarkably well with sweet caramelized onions and crisp green beans in this salad from Deb Miller of Lawrence, Kansas. Get the recipe for Green Bean and Peach Salad » Haricots Verts Casserole
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Loubieh bil Zeit (Romano Beans with Tomatoes)Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. One of the most popular is loubieh b zeit, literally “green beans in oil,” a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil. It’s traditionally served at room temperature, but can also be enjoyed warm, as a side dish. Green beans or fava beans can be substituted for the Romano beans. Get the recipe for Loubieh bil Zeit (Romano Beans with Tomatoes) »
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Sautéed Green Beans are hot and buttery, with savory garlic flavor and a fresh crisp-tender texture. I usually make a double batch of these beans because they always manage to disappear before dinner is over. You can use butter or olive oil to sauté them, both add a nice flavor with the garlic.
A close second to this recipe is my Roasted Green Beans, and Spicy Chinese Sichuan Green Beans. String beans are very versatile, so you can add a lot of different flavors to them!
Green beans are a main component in this quinoa bibimbap bowl! Bibimbap is a Korean rice bowl full of pickled vegetables, savory sauce, and a runny egg, all stirred together into delicious savory goodness. This quinoa bowl is an interpretation of the original flavors, using green beans, quick pickled carrots and radishes, and topping it all off with a sauce made with gochujang, Korean chili paste.
simple. to the point. lets the beans speak for themselves.
Great way to do beans. We add garlic and onions to the sautee or sometimes garlic and ginger and a splash of soy sauce after they're cooked.
So easy and tasty. I threw a few cloves of garlic into the oil and sprinkled toasted sesame seeds on top afterward. Went well with roast chicken. The green beans were so crunchy and juicy, they exploded in my mouth when I bit into them. Definitely an easy staple, or something to build on and add variety to.
I loved this recipe with the addition of three cloves of garlic sauteed lightly in the oil before adding the green beans. I also boiled them about 3 minutes longer and sauteed them about 3 minutes longer, too. They were still crispy and tasty.
You can get a nice seared effect if you use peanut oil, cooking on high heat. The peanut oil seems to enhance the flavor. + garlic and salt
Simple recipe, pretty tasty.
I added sliced mushrooms and some garlic. I liked it. the boyfriend prefers canned greened beans.
I did a variation on this to make a faux sauteed green beans like you get from a Chinese restaurant. I blanched exactly as the recipe says, which was perfect. I added a few drops of toasted sesame oil to the olive oil. I had some thin-sliced prosciutto leftover from another recipe, so minced it with 3 good-sized cloves of garlic. Sauteed the garlic and prosciutto first for a couple minutes (until the garlic starts to look translucent). Then I added the beans and also a pinch of red pepper flakes, a sprinkle of ground ginger, and a couple dashes of soy sauce. Sauteed it all for three minutes. The beans were perfect crispness/tenderness. I ate it over rice as a main course it was delicious. I have a small bit of leftover ground pork that I'm going to make this again with.
so easy! they tasted great. I modified it slightly by sauteeing some minced garlic in the oil before throwing the beans in the pan. delicious!
These are perfect! I used the french haricot verdes from Costco, so didn't need to "french" them. I cut them up into a bit smaller pieces, about 2 inch long. Added 2 cloves of garlic to the oil, but that's it. My kids love them and they are perfectly done! Finally-a keeper green bean recipe that doesn't include cream of mushroom soup!
Iɽ like to give this 2.5. it's a fine concept, but missed a bit in terms of timing. It may have been the beans I had - haricot verts grown in South America - but they were not anywhere close to being cooked in the time provided. In the past, I've needed to cook them a bit longer, which is surprising given how thin they are. I blanched them just under two minutes, then did the cold water thing, dried them, and put them away for a couple of hours. My plan was to finish them in about 2-3 minutes before serving dinner. I heated the oil and added the beans. After 2 minutes they were so crunchy they might as well have been raw. I covered the pan, turned the heat to medium low so they wouldn't burn, and stirred every so often. It took almost 8 minutes before I could serve them. They were still tender-crisp I know some people who wouldn't have eaten them this way. Iɽ suggest tasting them at the end of the blanching time but before dumping them into the cold water. If they taste extremely crunchy and raw, blanch longer. Since they only have 2 more minutes to cook, Iɽ say they should taste the way beans taste when they are almost done and only need 2 more minutes of cooking. I had 1 T of fresh lemon juice left from another recipe, so when I had about a minute of cooking time left, I added it along with 1 crushed garlic clove and 1 T butter. My guests loved it, but I plan on making it without the garlic and lemon the next time.
Sometimes simple is perfect. Very tasty with garlic and plenty of salt and pepper. Will definitely make again, and can experiment - add mushrooms, pancetta, etc.
I don't often make green beans. I thought this was tasty and easy. I put some garlic in the pan and seasoned with a little lemon juice and salt and they were great. I served it as a side with pork tenderloin and rice and peas. I will make it again.
Extremely easy and the taste of the green beans were tasty.
I've made this recipe as written but tonight I roasted a beautiful boneless pork roast in a cast iron pan. Threw the blanched beans in and they were wonderful. They were seasoned with rosemary and lots of pepper.
I think the debate over this recipe is sad. I have a an appreciation and developed taste for fine cooking, But, I did not know how to prepare green beans so that they were cooked but still firm. This recipe helped me know the basics that are obvious to others.I was very happy with my outcome. I added garlic and thought this perfectly complimented the Wasabi Tuna I served with it.
Try adding crushed garlic to the (Olive) oil.
The recipe may sound simple but but this is exactly what I was looking for today. I am hosting a spring gourmet dinner tonight for 10 making veal scallops with vermouth and capers and wanted a simple green bean side dish that I could start ahead of time and just saute before serving. I may add some toasted slivered almonds. Guests are bring Spring Greens with roasted beets and blood oranges, orzo risotto and lemon tart with lemon cream cheese frosting. All recipes from this website. I am rarely disappointed and always find the directions to be quite helpful and appreciate specific minutes to cook items as well as suggestions for make ahead options.
Stop, stop, stop. How do you get to be a gourmet chef (and what really is this) without a little help? You may be great at dessert, and less stellar with vegetables. I actually was curious about whether or not to blanch g. beans I planned on sauteeing just because Iɽ never done it before. And I didn't pick up a spatula yesterday.
Easy Sautéed Green Beans
Easy Sautéed Green Beans is a delicious side dish with just two ingredients! Goes great with any main dish or entree-very healthy!
Green beans (also called ‘string beans’), are extremely common and can be found at your grocery store year-round. Many newer strains of green beans don’t have a string anymore. The only preparation required is snapping off the ends. I always choose beans that are a rich green color and do not have any blemishes or spots. Before cooking, it is always good to wash them thoroughly.
The only tricky part with this recipe is softening the beans. It’s important not to cook the beans too much- you don’t want to lose the nutritional value and you don’t want them too soft. I generally cut the beans in half after washing and snipping them and then steam them in a rice cooker for about 10 to 12 minutes. I like garlic diced rather than crushed, so I would recommend a simple and inexpensive gadget like the ‘Internet’s Best Garlic Dicer and Slicer’. Just sauté diced garlic for a couple of minutes (or till they turn slightly brown), add the beans, salt and cook for about 5 minutes. It’s really that simple. Total cook time under 20 minutes.
Green beans are very high in fiber and they also contribute some of your daily protein. Green beans are also a good source for vitamins like A, C, K, B6, and folic acid. Garlic is high in a sulfur compound called Allicin, which is believed to bring most of the health benefits. This recipe is very lightly cooked in just a teaspoon of oil and helps retain most of the nutrients.
Don’t forget to check out our other delicious sautéed veggie recipes:
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24 Easy Green Bean Recipes That Complement Any Main Dish
As far as vegetables go, we&rsquore pretty big fans of green beans. They&rsquore versatile, inexpensive, and pack a nutritional wallop with vitamin C, potassium, and fiber. Did we mention that they&rsquore delicious, too? We&rsquove created a lot of green bean recipes over the years, because they seem to go with everything. Need some crunch in a potato salad? Green beans to the rescue. Grilled pork tenderloin that needs a simple, summery side? Fresh green bean recipes are the way to go. Don&rsquot even get us started on that iconic Thanksgiving casserole. We love green bean recipes so much we must have invented dozens of twists on the dish over the years. We like them pretty much every which way, but these recipes for green beans all have one thing in common: they&rsquore darn delicious. From our Slow Cooker Green Beans to Bacon-Brussels Sprout-Green Bean Casserole, we&rsquove picked the best of the best green bean recipes from our repertoire.