Garlicky Green Beans

Get your hand out of the shot, Bennet!

This is the simplest possible veggie recipe and one I like to do very often for that reason. Also because both my son and my wife LOVE green beans, as do I. And it’s only a few ingredients, only a few minutes preparation time, and absolutely delicious. Try it and you’ll see! If you can’t find Shao Xing cooking wine, relax and use a little white wine (with a touch of sweetness like Riesling) or sherry.

You’re gonna need:

1 pound of blue lake green beans or haricot verts
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, or more if you like it super-buttery!
1 or 2 cloves garlic, coarsely chopped
salt and pepper
1 tablespoon Shao Xing (Chinese cooking wine)

You’re gonna do:

Trim the stems off your green beans.

Fill a pot with about eight to ten cups of water. Bring to a boil over high heat and then add about two tablespoons of kosher salt. Set up an ice bath to shock your beans (about 3 cups of ice in 6 cups of water in a bowl). Add beans to the boiling water and reduce heat to medium. Cook until tender, about five minutes. Taste one to make sure it’s tender but not mushy. Actually you want to only cook them about 90% of the way, as you’re finishing them in a saute pan. If you’re happy with the texture, remove the beans with a strainer or a spider and put them in the ice bath. Keep them on ice for about five minutes to cool completely and then drain well. Cut the beans in half.

Now, set up a saute pan and heat over high. Add the olive oil and then the butter. The butter will melt fast and begin to brown. Immediately add the garlic and saute until it starts to brown just a tiny bit. Add the beans and season with salt and pepper to your taste. I like it vigorously seasoned.

Toss until the beans are coated with the butter-oil mixture and saute for about two minutes or until the beans are heated through. Add the cooking wine and cook another thirty seconds.

Remove beans and put in a serving dish. Eat immediately with anything, although I love these with roasted chicken in particular.



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