Sauteed Green Beans
Sauteed Green Beans
WHY THIS RECIPE WORKS:For tender, lightly browned fresh-tasting beans using just one pan, we turned to sautéing. But simply sauteing raw beans in oil resulted in blackened exteriors and undercooked interiors. Cooking the beans in water in a covered pan, then removing the lid to evaporate the liquid and brown the beans was better, but not foolproof. For the best results, we sauteed the beans until spotty brown, then added water to the pans and covered it so the beans could cook through. Once the beans were soft, we lifted the lid to vaporize whatever water remained in the pan and promote additional browning. A little softened butter added to the pan at this stage lent richness and promoted even more browning. A few additional ingredients, such as garlic and herbs, added flavor without overcomplicating the recipe.This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by 1 tablespoon and increase the covered cooking time by 1 minute.
Ingredients
- 1 tbsp unsalted butter softened
- 3 garlic cloves minced
- 1 tsp chopped fresh thyme
- 1 tsp olive oil
- 1 pound green beans trimmed and cut into 2-inch lengths
- salt and pepper
- 1 tbsp chopped fresh parsley
- 2 tsp lemon juice
Instructions
- Combine butter, garlic, and thyme in small bowl; set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until smoking. Add beans, ¼ teaspoon salt, and ⅛ teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
- Add ¼ cup water, cover, and cook until beans are bright green and still crisp, about 2 minutes.
- Uncover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.
- Add butter mixture to skillet and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer.
- Transfer beans to serving bowl and toss and parsley and lemon juice. Season with salt and pepper and serve immediately.
Notes
The America’s Test Kitchen Cooking School Cookbook (page 124).