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Cook's Illustrated's Sauteed Green Beans with Garlic and Herbs

Posted by The Serious Eats Team, November 19, 2008 at 1:00 PM

- serves 4 -

Note: This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 1 1/2 pounds of green beans with this method. For our free recipe for Sautéed Green Beans with Tarragon and Lime, go to www.cooksillustrated.com/december.

Ingredients

1 tablespoon unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Table salt and ground black pepper
1/4 cup water
2 teaspoons juice from 1 lemon
1 tablespoon chopped fresh parsley leaves

Procedure

1. Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.

2. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.

3. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.

Sautéed Green Beans with Smoked Paprika and Almonds

Follow recipe for Sautéed Green Beans with Garlic and Herbs, omitting chopped thyme and parsley. Stir 1/4 teaspoon smoked paprika into softened butter with garlic. Sprinkle cooked beans with 1/4 cup toasted slivered almonds before serving.

Spicy Sautéed Green Beans with Ginger and Sesame

Combine 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 1 tablespoon chili-garlic paste in small bowl. Follow recipe for Sautéed Green Beans with Garlic and Herbs, substituting vegetable oil for olive oil and increasing amount to 2 teaspoons. Cook as directed, replacing butter mixture with sesame oil mixture and omitting lemon juice and parsley. Sprinkle cooked beans with 2 teaspoons toasted sesame seeds before serving.

Sautéed Green Beans with Roasted Red Peppers and Basil

Combine 2 teaspoons olive oil, 1 medium shallot, minced, and 1/8 teaspoon red pepper flakes in small bowl. Follow recipe for Sautéed Green Beans with Garlic and Herbs, replacing butter mixture with oil-shallot mixture. Add 1/3 cup roasted red peppers, cut into 1/2-inch pieces, to pan with oil-shallot mixture. Substitute 1 teaspoon red wine vinegar for lemon juice and 2 tablespoons chopped fresh basil leaves for parsley.

More Thanksgiving recipes from Cook's Illustrated

Slow Roasted Turkey with Gravy
Roasted Sweet Potatoes
Pumpkin Pie

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Tags: Cook's Illustrated, fall recipes, green beans, Thanksgiving, Thanksgiving sides