As I promised in my pork stroganoff recipe last month, I present here a simple and delicious method for sautéing green beans, which I read about recently somewhere (the New York Times food section, perhaps?).
I used to fry up my beans in butter only, which takes a long time and often results in overcooked beans. But starting with water and butter acts to truly infuse the beans with the butter flavor, and is a far faster method, to boot. I won’t go so far as to say it changed my life, but it’s certainly changed my green beans—for the better!
Simple Sautéed Green Beans
(makes 2-3 large servings)
Ingredients
1 lb. green beans
3 tablespoons butter, cut into 3 chunks
1 teaspoon garlic powder (optional)
½ teaspoon salt
½ teaspoon black pepper
Directions
Remove the stems and strings (if they have them) from the beans and cut them into your desired size. I like to keep them whole if they’re the small haricots verts, but feel free to cut them into bite-size pieces, if you like.
Put the beans in a large skillet, pour in about ½ cup of water, add the butter, and turn the heat on to medium-high.
Once the liquid starts to simmer, add the garlic powder (if using), salt, and pepper and continue to cook the beans, stirring every minute or so.
Keep cooking until the water has evaporated and all that’s left is the butter.
At this point you can turn off the heat and finish cooking the beans right before service, or you can finish them off now: Continue sautéing the beans until they’re nicely browned, stirring often, then serve immediately.
🌿 🍷 🌱
Now available
in paperback!
Orchid Isle Mystery, book 1
Buy link here
“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”
Booklist
This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
Praise for MOLTEN DEATH:
“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”
--New York Times bestselling author Jenn McKinlay
“a terrific debut to a series that will go on my must read list!”
--USA Today bestselling author Deborah Crombie
2024 Lefty Award Nominee
for Best Humorous Mystery!
This newest Sally Solari mystery
is available for purchase here !
Praise for A SENSE FOR MURDER:
“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
Buy link here
-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
-Karen Shimizu, executive editor, Food & Wine-
All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.
I am going to try your green bean recipe this weekend after I go to the vegetable stand. I've been trying to get my husband to eat more veggies and he will like this as will I.
ReplyDeleteYay to more veggies and to vegetable stands! Adding butter always helps. :)
DeleteThank you for the Simple Sautéed Green Beans recipe. Once you think about it, it makes perfect sense and makes one wonder why we didn't know this from the start.
ReplyDelete2clowns at arkansas dot net
I know--right? That's exactly what I thought!
DeleteSounds like another winner: simple and effective.
ReplyDeleteSo true, Libby--simple is so often the best!
DeleteA great and simple recipe. Thanks, Leslie!
ReplyDeleteYou're so welcome, Molly--enjoy!
Delete