Sauteed Green Beans

Easy Way to Enjoy Green Beans: Sauteed Green Beans with a Twist

Green beans – sometimes seen as a bland or boring side dish. But fear not, veggie lovers! Today, we’re transforming these humble green beans into a flavorful and delightful side dish with our easy sauteed green beans recipe.

This recipe is not only simple to make, requiring just a handful of ingredients, but it also boasts a unique flavor profile that will leave you wanting more. We’ll be using sherry wine for a touch of sweetness and depth, along with garlic and shallots for an aromatic kick.

The key to success with this recipe? Don’t overcook the green beans! We want them to retain their crisp-tender texture and vibrant green color.

Ready to unlock the hidden potential of green beans? Let’s gather the ingredients!

Ingredients:

• 1 small bunch of fresh green beans
• 1/4 cup sea salt
• 6 cups of rapidly boiling water
• 1 teaspoon garlic-shallot puree (or 1 crushed clove of garlic)
• 1 tablespoon butter
• 1/8 cup sherry wine
• 1 tablespoon olive oil
• Salt and freshly cracked pepper to taste

🎬 Watch How to Make This Recipe

Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!

Preparing the Sautéed Green Beans

1. Prep the green beans: Wash the green beans and trim off the ends. You can leave them whole or chop them into bite-sized pieces, depending on your preference.
2. Blanch the beans: This step is crucial for achieving the perfect crisp-tender texture. Bring a large pot of water to a rapid boil and add the sea salt. Once boiling, add the green beans and cook for 5 minutes exactly.
3. Drain and refresh: Drain the green beans immediately in a colander and rinse them under cold running water to stop the cooking process. This ensures they retain their vibrant green color and crispness.
4. Heat up the pan: In a large skillet, heat the olive oil over medium heat. Once hot, add the butter and swirl to melt.
5. Flavor builders: Add the garlic-shallot puree (or crushed garlic) to the pan and cook for 30 seconds, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
6. Sherry magic: Pour in the sherry wine and cook for another minute, allowing the alcohol to slightly cook off and infuse the pan with its sweet and nutty aroma.
7. Star of the show: Add the blanched green beans to the pan and toss them gently to coat them in the flavorful sauce.
8. Seasoning is key: Season the green beans with salt and freshly cracked pepper to taste.
9. Quick saute: Saute the green beans for another 3-5 minutes, or until they are heated through and slightly tender-crisp. Don’t overcook them!
10. Serve and enjoy! Transfer the sauteed green beans to a serving dish and enjoy them immediately as a delicious and healthy side dish.

Tips and Tricks

• For a richer flavor: Substitute the olive oil with half a tablespoon each of olive oil and butter.
• Add a touch of crunch: Sprinkle some toasted nuts or breadcrumbs over the finished dish for added texture and flavor.
• Leftover love: Store leftover sauteed green beans in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan or microwave until warmed through.

With this easy and flavorful recipe, you’ll never look at green beans the same way again! They’re a perfect way to incorporate more vegetables into your diet without sacrificing taste. So, grab your ingredients, fire up the stove, and get ready to experience the magic of perfectly sauteed green beans!

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Sauteed Green Beans with Garlic, Sherry & Shallots

Recipe by Jason Hill – CookingSessions.com

This fresh green bean recipe is lightly sauteed and seasoned with garlic and shallots. It's a great way to sneak some greens into your daily meals. 

When cooking green beans, don't overcook. There's nothing worse than a mushy green bean! You want them to boil 5 minutes in the water and another 5 minutes in the saute pan at the maximum. This way, they'll still be firm, crisp and perfectly cooked!

5 from 1 vote

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Course Side Dish

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 small bunch of fresh green beans
• 1/4 cup sea salt
• 6 cups of rapidly boiling water
• 1 teaspoon garlic-shallot puree or 1 crushed clove of garlic
• 1 tablespoon butter
• 1/8 cup sherry wine
• 1 tablespoon olive oil
• Salt and fresh cracked pepper

Instructions

 

• To begin cooking your fresh green beans, first wash and pat try, then remove the tough stem ends.
• Next, in a pot, add 1/4 cup sea salt to 6 cups of rapidly boiling water.
• Blanch the green beans for about 5 minutes, covered. Next blanch the green beans in a bowl of ice water. This stops the cooking process and keeps the green beans bright green and really colorful for the plate. Set aside until you are ready to saute.
• While the green beans are chilling in the ice bath, get the rest of your ingredients together.
• Preheat your pan and add the olive oil, followed by the butter. Melt down. Add strained green beans and the garlic puree. After about 3 minutes, stir in the sherry wine and let that cook down another 2 minutes. Finally, add fresh cracked sea salt and ground pepper to taste.
• Transfer the green beans to a serving dish.

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Notes

When cooking green beans, don’t overcook. There’s nothing worse than a mushy green bean. You want 5 minutes in the water and 5 minutes in the saute pan max. That way they’ll still be firm.

Keyword christmas, green beans, holidays, thanksgiving, vegetables, vegetarian

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