Simple Sautéed Green Beans #recipe by @LeslieKarst

 

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.  

 

 

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