You can cook the beans in advance until crisp-tender, then refrigerate. Just before serving this side dish, give them a quick stir-fry with garlic and lemon juice.
2 cups water
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
How to Make It
Bring water to a boil in a large skillet. Add beans; cover, reduce heat, and simmer for 8 minutes or until tender. Drain beans; pat dry.
Heat oil and butter in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, juice, salt, and pepper; cook 2 minutes or until thoroughly heated. Sprinkle with parsley.
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I make something very similar to this about once a week. My FAVORITE way to eat fresh green beans. Quick and healthy! I steam the fresh beans in a basket first (~7 min for 1 lb), remove them, drain the water, then put the garlic and ~ 1/2 T butter right into the same pot. After a minute or so, I add the beans back, and toss with a little salt and bottled lemon juice.
Yum! Even my husband, who is not a fan of green beans, liked this dish! Used frozen beans (boiled for like 3 minutes) and came out great. This recipe is a keeper. Will make again and try with other veggies, like broccoli.
This was ok, not fantastic; although I'm not the biggest fan of green beans (and I just realized that I omitted the butter). I used 2 1/2 lbs. of beans to feed a crowd and increased the seasoning accordingly, but thought it still could have used more garlic and maybe some lemon zest. I served this with ham and roast leg of lamb for Easter, and by far I had the most leftovers of this compared to the other sides. I think I would make this again, but dressed up more.
This is our family's go-to recipe for fresh green beans - fabulous flavor that pairs well with fish, chicken, or pork. My kids really started liking fresh beans (instead of canned!) once I started making them this way.
Yum! I'm always looking for new ways to cook up the produce in my garden. This is simple and quick and showcases the taste and texture of fresh beans. Frozen beans will also work; however, do NOT cook them first, or they'll be mushy. Just thaw them and throw them in the pan at the last minute to heat them. Great!
Wow! I've been looking for a go-to green beans recipe and this is IT. I made this with the Halibut Meuniere from the Aug 09 issue of CL and a box of Far East Garlic & Olive Oil Pasta. DELICIOUS! I too don't think I used the full 1.5 lbs of green beans, so there was a lot of sauce and it was really great. Fresh lemon juice is key.
Wonderful recipe and will make again. I used less water and the beans still "steamed" fine. Did not have fresh lemons so used bottled lemon juice. It was a bit tart, but good. We also didn't have a full 1.5 lb of beans, maybe all that extra sauce made it so good.
These green beans are awesome! This recipe jazz's up plain green beans and is restaurant worthy. It was an easy side dish to make and my whole family enjoyed. Both garlic and lemon juice paired together held a wonderful, surprising taste. Made this dish with SL's Pecan Crust Tilapia. Also served plain cubed boiled potatoes (using Rum-Butter Sauce minus rum over potatoes and fish, see fish recipe for sauce).
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