Easy Sautéed Green Beans Recipe
User Reviews
5
Easy Sautéed Green Beans Recipe
Description
The green beans are first boiled in salted water for about three minutes until just tender yet still firm, then drained and allowed to air dry without shocking in ice water, to maintain texture. In a hot frying pan, the beans are sautéed briefly to develop slight browning. Garlic is cooked briefly with butter in the pan, infusing the beans with fragrant garlic flavor.
A tangy sauce made of Dijon mustard, soy sauce, and lemon juice is stirred into the beans and seasoned with coarse salt and freshly cracked black pepper to brighten the overall flavor. The final dish balances subtle crunch with savory richness and a hint of acidity. The recipe can be served immediately and pairs well with a variety of main dishes.
The green beans are best eaten soon after cooking to enjoy their texture. They can be stored covered in the refrigerator for up to three days but do not freeze well due to moisture loss. Reheating is best done gently with some added liquid and butter to refresh the texture.
Ingredients
- 1 pound Green bean trimmed
- 1 tablespoon olive oil
- 4 garlic finely minced
- 1 tablespoon butter unsalted
- 1 teaspoons Dijon mustard
- 1 ½ tablespoons soy sauce
- lemon about 1 tablespoon, juice of ½ lemon
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the green beans to a large pot of boiling salted water and cook for 3 minutes.
- Strain the beans and keep them in the draining basket. No need to run them under cold water or shock them in ice water. It’s best to let them slightly air dry.
- While the beans are drying out, add the oil to a large 12” frying pan over medium-high heat until it begins to smoke lightly.
- Place in the beans and sauté for 1 to 2 minutes or until they become lightly browned.
- Turn the heat down to medium-low and push the beans to one side of the pan in the other add in the garlic and butter and stir and cook for 30 to 45 seconds or until it becomes fragrant.
- Mix the green beans with the garlic and butter and remove the pan from the heat.
- In a small bowl, mix together the mustard and soy sauce.
- Add the mustard-soy mixture to the pan of beans along with lemon juice, salt, and pepper.
- Mix until combined.
- Serve with optional red pepper flakes.
Notes
- Eat green beans immediately or keep warm in the pan up to 15 minutes; they taste best fresh.
- Store cooked green beans covered in the fridge for up to 3 days; they don't freeze well after cooking.
- To reheat, warm with a little chicken stock or water and butter over medium heat until heated through.
- Green beans should retain a slight crunch; to cook more through, boil for 5 to 7 minutes initially.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 399mg | 17% |
| Potassium | 268mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 15mg | 17% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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