Well,These sautéed green beans in lemon butter are the perfect healthy side dish to any meal!
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When you’re part of Gen X, the thought of green beans may conjure up images of the not-very-appealing green bean casserole that’s often served at Thanksgiving, or maybe even those soggy green beans that used to be served out of a can. 🤢 Well that was then, but I’d like to think that our palates have evolved, in a good way, and now we know that fresh green beans taste so much better with just a few simple ingredients.
I try to eat with the seasons and being in Northern California; I find that green beans look and taste best at the height of summer in June-August, although nowadays they seem to be available all year round. When shopping for green beans, look for a vibrant green color with no blemishes and a firm crispness when bent in half. Avoid beans that are too large; those beans are usually over-mature and can be tough, bitter, and mealy. Pick beans that are about the width of a pencil and about 5-6 inches in length. Make sure you stick to a uniform length and width to ensure even cooking times.
Being such a versatile legume, I will always pick some up if they look good. Once you have them, store them in an unsealed, reusable silicone storage bag but do not seal them. You want them to breathe. They are perfect to have on hand whether you sauté, steam, boil, stir-fry, bake or just eat them raw in a salad.
Some alternatives to the crispy onion topping I used in this recipe are toasted pine nuts, slivered almonds, hemp seeds, or just a squirt of lemon and its zest. I hope you enjoy this quick but delicious sautéed green bean recipe!
If you’re interested to see what produce is in season in your area, use this handy seasonal food guide website where you can input your location, what month it is and it will provide you with a list of fresh seasonal produce to inspire your cooking adventures! Bon appétit!
Sautéed Green Beans in Lemon Butter
Equipment
- 1 Stainless steel frying pan I use All Clad pans
- 1 Colander Stainless steel or enameled is safest
- 1 Stainless steel tongs
- 1 Staub dutch oven I have the 5.75 quart Coq au Vin cocotte in grenadine
Ingredients
- 1 pound Organic green beans or haricot verts I prefer haricot verts as they are thinner and more delicate to the bite
- 1 tsp Extra virgin olive oil
- 2 tbsp Miyoko's Cultured Vegan Butter
- 3 medium Garlic cloves pressed or minced I prefer pressing my garlic as it results in a finer paste
- 1 tbsp Lemon zest Make sure to use organic lemons since you are using the zest
- 1 tbsp Freshly squeezed lemon juice
- 1/4 tsp red chili flakes
- 1/4 c Fried onion pieces or sliced almonds Trader Joe's has a good gourmet fried onion pieces in late October-December
Instructions
- Boil a large pot of water with about 2 tsp of sea salt, wash and trim the ends off of the string beans
- Prepare an ice bath for the blanched string beans
- Once the water comes to a boil, place the string beans in the pot and blanch for 2 minutes, you can cook the beans a little longer if you prefer softer string beans. If using haricot verts, 2 minutes should be perfect as they cook faster than the green beans.
- Using your tongs, immediately transfer the string beans into the ice bath to stop the cooking and to maintain the bright green color.
- Heat your frypan over medium heat and add the oil and vegan butter. When the butter begins to melt, add the minced garlic and chili flakes and sauté until fragrant, about 20 seconds. Drain the green beans and add them to the frypan, tossing in the butter sauce until well coated and heated through, about 5 minutes. Add the lemon juice, zest, and season to taste with salt and pepper. Serve on a platter garnished with fried onions, slivered raw almonds, and fresh lemon slices. Enjoy!
