Description
Learn how to cook fresh green beans to perfection with a quick blanch and a flavorful sauté, enhanced with aromatic herbs and tasty seasonings. This simple method yields tender, crisp green beans bursting with fresh flavor, perfect as a nutritious side dish for any meal.
Ingredients
Scale
Vegetables
- 1 pound fresh green beans, trimmed
Seasonings and Oil
- Salt, to taste
- 2 tablespoons olive oil or coconut oil
Aromatics
- 1-2 aromatics such as minced garlic, shallots, or sliced onions (choose based on preference)
Tastemakers and Toppings
- Options such as browned butter, mustard, chopped nuts (e.g., almonds or pecans) for flavor enhancement
Instructions
- Cook the beans: Bring a large pot of water to a rolling boil and season generously with salt. Add the trimmed green beans and cook for about 5 minutes, then start checking for doneness. The beans should be tender yet still crisp, avoiding a squeaky texture when chewed.
- Drain and chill: Drain the green beans immediately and rinse under cold running water or place in an ice bath to halt the cooking process. This preserves their vibrant color and texture.
- Sauté with aromatics: Heat the olive or coconut oil in the same pot over medium heat. Add your chosen aromatics (like garlic or shallots) and sauté until they become fragrant and softened to release their flavor.
- Add the green beans: Return the drained green beans to the pot with the aromatics, sautéing briefly just until they are heated through and coated with the aromatic oil.
- Add some extra taste: Stir in tastemakers such as browned butter or mustard, and sprinkle on any desired toppings like chopped nuts. Serve the green beans immediately to enjoy maximum flavor and texture.
Notes
- Trim green beans by snapping off the stem ends for a fresher taste and better texture.
- Be careful not to overcook the beans during boiling to keep their crispness and vibrant color.
- Use neutral or flavorful oils like olive or coconut oil to complement the aromatics without overpowering the dish.
- Customize aromatics and tastemakers to suit your palette – garlic pairs well with browned butter, while mustard adds a nice tang.
- Serve immediately after sautéing for best texture and flavor, as reheating can make the beans mushy.
