The first time I tasted fagiolini al burro, aka green beans drowning in butter (as they seemed to me at the time) was many years ago in Italy, and from that first bite I was smitten.
If you happen to have planted green beans this summer, chances are you are overrun with them right about now, and this is a simple and delicious way to prepare the lovely vegetables. The Italians don’t always include garlic, but I say you can never have too much garlic, right?
Fagiolini al Burro
(serves 4)
Ingredients
1 lb. green beans (or more, if you want large servings)
1 tablespoon olive oil
2-4 cloves garlic (depending on how garlicky you like your beans)
1 tablespoon butter
salt and pepper to taste
Directions
De-string the beans and remove the stems, if necessary. If they’re small haricots verts, no need to cut them, but if they’re large green beans, you may want to cut them into bite-size pieces. Your choice.
Peel and mince the garlic.
Heat the oil in a large skillet over medium heat till shimmering, then add the beans and stir to coat with the oil.
Cook the beans till they’re almost done, tossing/stirring them to prevent them from burning, then add the garlic and toss again.
Once the garlic has browned, which should take only a minute or two (don’t let it burn!), add the butter and toss again.
As soon as the butter has melted and coated all the beans, season the dish to taste with salt and pepper.
Buon appetito!
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Yum! I don't grow beans any more, but my local farm does.
ReplyDeleteI bet they're good!
DeleteThis is very timely, Leslie. My beans are just getting started, and since it's my husband's favorite vegetable, I am always looking at new ways to cook them.
ReplyDeleteMy grandson is a culinary student, and he and I recently cooked together, including the first batch of green beans. He chose to cook them similarly, in butter, but instead of garlic he used two random herbs and salt and pepper. He chose dill and thyme, which sounded like an odd combination to me, but they were outrageously good.
Simple is best with fresh green beans, for sure!
DeleteThank you so much for the Fagiolini al Burro recipe. Hubby loves green beans so this recipe is perfect for us. I see it on our table - soon.
ReplyDelete2clowns at arkansas dot net
Glad to hear it, Kay!
DeleteMolto bene! I could eat a bowl of your fagiolini al burro right now. What a wonderful recipe for this time of year. Thank you for sharing it with us.
ReplyDeleteYes, thank goodness for bean season, Cleo!
DeleteI've been on a green bean kick lately, and your recipe sounds absolutely delicious, Leslie! Thanks for sharing!
ReplyDeleteYou are so welcome, Kim--enjoy!
DeleteCould I use Lima Beans, instead?
ReplyDeleteYou could use pretty much any vegetable for this recipe, John, as most all veggies taste great sautéed in butter!
DeleteThose look delicious, Leslie. I love how simple this recipe is, and you can never go wrong with butter!
ReplyDeleteThank you for the recipe love a simple dish and this sounds delicious. Deborah
ReplyDelete