Sauteed Green Bean Recipes

Green beans are vegetables that belong to the family Fabaceae and species P. vulgaris. Commonly referred to as French beans, they are deep green in color with an average length of 3 to 4 inches, and pointy ends.

Green beans are enriched with vitamins and minerals, and are an excellent source of dietary fiber. They are also one of the prime ingredients in many vegetarian recipes. Although green beans can be cooked in a variety of ways like steaming, boiling, and so on, the easiest way is to fry them. So, let us take a look at some easy ways on how to prepare this vegetable.

• 3 medium garlic cloves, minced
• 1 tsp. fresh thyme leaves, chopped
• 1 pound green beans, cut into 2-inch pieces after removing the stems
• 2 tsp. juice from 1 lemon

• 1 tbsp. fresh parsley leaves, chopped
• ¼ tsp. each, table salt and ground black pepper
• 1 tbsp. unsalted butter, softened
• ¼ cup water
• 1 tsp. olive oil

In a small bowl, combine the butter, garlic, and thyme. On a medium flame, heat the olive oil in a frying pan; add the beans, salt, and pepper, to it. Toss them around occasionally, for 4 to 6 minutes, or until the beans turn spotty brown.

Now, pour the water into the pan and continue to cook the green beans for 2 to 3 minutes with the lid on, till they look bright green and turn crunchy. Remove the lid and increase the size of the flame until the water evaporates, completely.

Add the butter mixture to the pan and cook till the beans are tender, lightly browned, and a bit wrinkled; stir frequently. Transfer the sautéed beans to a serving bowl, toss with the lemon juice and parsley; season with salt and pepper (if required), and serve hot.

• 1 lb green beans, cleaned and trimmed
• ½ lb mushrooms, cleaned and thinly sliced
• 2 tbsp. pine nuts or walnuts
• 1½ tbsp. olive oil
• 1½ tbsp. butter
• 1 garlic clove, minced
• ¼ tsp. salt
• 2 tsp. dried dill
• ½ tsp. lemon juice
• Pepper to taste

Cut the beans in half and boil them in water for 6 to 7 minutes. Drain the water and transfer them to a pan of ice-cold water until they cool down. Wrap the beans in paper towels, store them in a plastic bag, and keep them in the refrigerator until they are ready to use.

Take a sauté pan and heat half of the oil and butter, over a medium flame. Add the mushrooms and minced garlic; sauté for about 3 to 4 minutes or till the mushrooms turn light brown, and then transfer them to a plate.

In the same pan, add the remaining oil and butter; sauté the green beans and pine nuts over medium heat. Add the salt and pepper; cook for 5 to 7 minutes. Finally, add the mushrooms, dill, and lemon juice, to the beans, and serve hot.

• 1¾ pounds fresh green beans, trimmed
• 8 bacon slices, chopped
• 5 green onions (white bottoms and light-green parts of tops, only), chopped
• ½ tsp. salt
• ¼ cup water
• ½ tsp. pepper

In a microwave-safe bowl, put the beans and water. Cover with a plastic wrap and pierce its surface with a fork or knife. Microwave this at a high temperature for about 4 to 7 minutes, or until the beans become tender. Now, drop them into ice water, drain, and keep aside.

Take a nonstick skillet and cook the bacon over medium heat until it turns crisp. Remove the cooked bacon pieces and place them on a paper towel. Reserve 2 tablespoons of the drippings in a small bowl and cast away the remaining. Wipe the skillet with a clean paper towel.

Using the same skillet, sauté the green onions in the reserved drippings over medium heat for a minute or so. Toss in the green beans, season with the salt and pepper, and cook for 2 to 3 minutes. Plate the beans and garnish with the bacon, before serving.