dawn_mo
Well-known member
Maybe next week I will try that popular recipe from Epi...how to boil water. Accckkkkkkkk!
Goal: In order to have tender, evenly cooked beans, most recipes require par-boiling before sautéing. Our goal was to achieve properly cooked beans without having to use two pans.
Sautéed Green Beans
Serves 4
This recipe yields beans that are crisp-tender. If you prefer beans that are a little softer or you are using large, tough beans increase the amount of water by a tablespoon and cook, covered, for an extra minute.
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
1 tablespoon unsalted butter, softened
1 - 2 teaspoons juice from 1 lemon
1. 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, 5 to 6 minutes. 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, about 1 minute. Add butter and continue to cook, stirring frequently, until beans are crisp-tender, lightly brown, and beginning to wrinkle, 2 to 3 minutes longer. Transfer green beans to serving bowl, toss with lemon juice and adjust seasoning with salt and pepper. Serve immediately.
Goal: In order to have tender, evenly cooked beans, most recipes require par-boiling before sautéing. Our goal was to achieve properly cooked beans without having to use two pans.
Sautéed Green Beans
Serves 4
This recipe yields beans that are crisp-tender. If you prefer beans that are a little softer or you are using large, tough beans increase the amount of water by a tablespoon and cook, covered, for an extra minute.
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
1 tablespoon unsalted butter, softened
1 - 2 teaspoons juice from 1 lemon
1. 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, 5 to 6 minutes. 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, about 1 minute. Add butter and continue to cook, stirring frequently, until beans are crisp-tender, lightly brown, and beginning to wrinkle, 2 to 3 minutes longer. Transfer green beans to serving bowl, toss with lemon juice and adjust seasoning with salt and pepper. Serve immediately.