Sautéing Green Beans: Quick, Easy, Delicious

Sautéed green beans are a quick, easy, and healthy side dish that can be made in under 15 minutes. With a variety of seasoning options, from garlic to lemon juice, and the option to add other vegetables such as onions, mushrooms, and bell peppers, this dish is versatile and can be paired with almost anything. The key to achieving the perfect colour and texture is blanching the beans in boiling water for 3-4 minutes before sautéing them in a pan with oil or butter. This simple recipe is a great way to add a nutritious and delicious serving of vegetables to any meal.

Trimming the green beans

Trimming green beans can be a chore, but there are ways to make the process faster. The first step is to line up several green beans in a row on a cutting board, with all the tips facing the same direction. You can use the edge of your knife or the side of your hand to line them up. Then, use a chef's knife or a paring knife to trim about 1/2 inch from each end. You can cut off the tips all at once in a single slice, rather than trimming each bean individually. Repeat this process on the other side of the beans.

If you want shorter green beans, you can continue chopping them to your preferred length. It's not necessary to trim the pointy end of the beans, but if it looks scraggly, you can trim it as well. Some people prefer to break off the ends of the beans by hand, but cutting them with a knife is usually faster.

Blanching the green beans

Blanching green beans is a great way to prepare them for freezing or to simply cook them. It is one of the speediest cooking methods, and can be done in a few simple steps:

Firstly, rinse your green beans in a colander and trim the woody stem ends with a sharp knife. Bring a large pot of water to a rolling boil and season generously with salt. The saltiness of the water will bring the green beans to life and enhance their flavour. It also helps the beans to retain their nutrients and minerals.

Next, add the green beans to the boiling water and set a timer for 2 minutes. The cook time will depend on the size of your green beans, so you may need to adjust this. Taste a bean to check if it is crisp-tender and not mushy. If it is too firm, keep cooking for another minute.

Once the beans are cooked to your liking, you have two options. You can either use an ice bath to cool them, or skip this step. For the ice bath method, drain the beans into a colander and run cold water over them. Then, transfer them to a large bowl of ice water to stop the cooking process and preserve their bright green colour. If you don't have ice to hand, you can simply lay the beans out on a flat surface, such as a baking sheet, and let them cool.

And there you have it—perfectly blanched green beans! You can serve them as they are with a splash of soy sauce or olive oil, or use them in recipes such as salads, casseroles, or a simple sauté.

Choosing the right oil

Extra virgin olive oil is a popular choice for sautéing green beans, as it has a fruity flavour that pairs well with Mediterranean or Middle Eastern dishes. It has a smoke point of around 410°F, making it suitable for medium-heat sautéing. Other olive oils, such as regular olive oil, have higher smoke points, making them suitable for higher heat cooking.

Neutral-flavoured oils, such as avocado oil, canola oil, safflower oil, and peanut oil, are also suitable for sautéing green beans. These oils have higher smoke points and will not overpower the flavour of the beans, making them versatile for various dishes.

For an Asian-inspired dish, toasted sesame oil can be drizzled over the green beans after cooking or used sparingly as a flavouring agent. Coconut oil is another option for an Asian-inspired dish, with the option to sprinkle toasted, unsweetened coconut on top of the beans.

Butter can also be used to add a rich flavour to the green beans. For an even richer flavour, clarified butter or ghee can be used.

Adding garlic

Once you have prepared your garlic, you can add it to the beans in the skillet. Heat some olive oil or butter in the skillet over medium-high heat, and then add the green beans and garlic. Toss or stir the beans and garlic for about 2 minutes until the garlic is golden and crispy. You can also add some salt and pepper to taste.

Alternatively, you can cook the garlic separately and then toss it with the green beans just before serving. To do this, first boil or blanch the beans until they are bright green and barely tender, then drain and set them aside. In a separate skillet, heat some olive oil or butter and add the garlic. Cook the garlic until it is fragrant and golden, being careful not to let it burn. Finally, toss the garlic with the green beans and serve.

Some recipes also suggest adding other ingredients along with the garlic, such as red pepper flakes, lemon juice, or sesame oil, to enhance the flavour of the dish.

Serving suggestions

Sautéed green beans are a versatile side dish that can be served with a variety of cuisines, from Western to Italian, Middle Eastern to French, and even Asian. Here are some specific serving suggestions:

Western, Italian, Middle Eastern, and French Cuisines:

• Elegant piece of fish with white wine sauce
• Big juicy steak
• Giant pan of paella
• Hearty lasagne

Asian Cuisines:

• Add a bit of minced ginger and finish with a drizzle of sesame oil or a sprinkle of sesame seeds
• Serve as-is with Asian dishes

Other Serving Suggestions:

• Roasted Chicken Thighs with crispy skin
• Grilled Greek Chicken Thighs
• Cedar Plank Salmon
• Vegetable Lasagna
• Veggie Quiche
• Roasted Turkey
• Rack of Lamb
• Herb Roasted Chicken

Frequently asked questions