Altschul Recipe Database: Sautéed Green Beans

Recipe: Sautéed Green Beans
This is a Side Dish.
Full Recipe: Cooks Illustrated no. 95 (p. 12)
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green beans
1 tbsp butter
3 garlic cloves, minced (1 tbsp)
1 tsp chopped fresh thyme
1 tsp olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
1/4 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp lemon juice
1 tbsp chopped fresh parsley

Combine butter, garlic, and thyme in small bowl; set aside.

Heat oil in 12-inch skillet over medium heat until just smoking. Add beans, 1/4 tsp salt, and 1/8 tsp pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.

Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.

Add butter mixture 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, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.