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!
1teaspoongarlic-shallot pureeor 1 crushed clove of garlic
Salt and fresh cracked pepper
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.
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