These green beans make green bean detractors into green bean devotees. Just ask my husband. These are the green beans to serve along side your fancy steak at your weekend barbeque or to serve alongside that rotisserie chicken when a side dish is all you’ve got in you for making dinner. The beans are only blanched so their flavor can shine with the bit of bite from the red pepper flakes and the zing of the lemon. I’ll be honest, the kids did not want anything to do with these, they only ate the obligatory three beans each. My husband and I were pleased to split the extra servings and found ourselves licking our plates, and maybe our fingers, but I wasn’t sure I should disclose that information.
This recipe isn’t just for those of us with gardens with bean plants towering over tomatoes, this recipe is also for those of us who need to pick some beans up from the farmers market or local grocery store. It’s worth it.
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
Salt and freshly ground black pepper
- 2 pounds green beans, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 lemon, zest and juice
- Salt and freshly ground black pepper
- First step is blanching the green beans. Start a pot of water to boil. While it is heating up, get a medium sized bowl with a few handfuls of ice and fill it halfway up with water. Once the water is boiling, add the green beans and cook until the beans are dark green in color, about two minutes. When the beans are dark green, pour off the boiling water and then place the green beans in the ice water bath. Once the beans are cool to the touch, dump out the water, dry off the beans and set aside.
- Heat a large heavy skillet over medium-low heat. Add your olive oil and butter and stir until the butter is melted. Add the garlic and stir until the garlic is just beginning to brown, it should take about one minute. Add the red pepper flakes and stir for another thirty seconds. Add the green beans and continue to cook until the beans are heated through and coated with the butter, another few minutes. Plate the beans and toss with the lemon juice. Salt and pepper to taste.