Sautéed Green (or Yellow) Beans
Ingredients
1 tablespoon unsalted butter, softened
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon fresh thyme leaves, chopped
1 teaspoon olive oil
1 pound green (or yellow) beans, stem ends snapped off, beans cut into 2-inch pieces
Table salt and freshly ground black pepper
1⁄4 cup water
2 teaspoon lemon juice
1 tablespoon fresh parsley, chopped (optional)
Instructions
1. Combine butter, garlic, and thyme in small bowl; set aside.
2. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1⁄4 teaspoons salt, and 1⁄8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.
3. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes.
4. 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 2 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley, and adjust seasoning with salt and pepper. Serve immediately.
Comments
For the past few weeks I’ve been getting wax beans in my CSA box and I’ve been trying to cook this recipe. However, things have kept happening in life and they always seem to happen on the day I’ve got wax beans planned! This week I was finally able to give this Cook’s Illustrated recipe a go and we were all pleased with the crispness of the beans and the light, lemony and garlicky flavor. This recipe paired very well with the French Chicken in a Pot and I’m looking forward to making it with green beans in the future.
Shown here with French Chicken in a Pot.
Cook’s Illustrated