This is one of my most favorite ways to make green beans. I like to add a little finely minced onion to the skillet with the garlic as well. I usually double this recipe because my family inhales it.
Great base recipe for fresh green beans; the simmer, drain, saute method helps maintain crispness and color. Started garlic in the butter before adding beans back in. Subbed fresh cracked black pepper and juice of one small lemon at the end instead of dry mix, and it was phenomenal!
I really like this method of green beans! I have to say I stepped it up by adding chicken bouillon to the water while parboiling the beans, and then using both garlic powder and fresh garlic when sauteeing in the butter. This is a staple in our home.
Use real garlic -- dry, minced garlic didn't do anything for the green beans.
I do it a bit differently. I steam the beans for about 15 minutes. Then, in skillet I saute garlic and butter (I love garlic...put in as much as you re comfortable with...and when they are sauteed add the beans to the skillet with garlic, butter, and salt/pepper....I suppose lemon pepper works as well...mix up, for a few minutes, and serve. SO good!
These were just ok. I used real garlic and more than called for-glad I did. A few pinches of lemon pepper doesn't add substantial flavor, nor were they all that buttery.
I didn't really follow the directions, so I'll rate what I actually made. It's hard to go wrong with this combination of flavors. I never was a big fan of powdered lemon pepper, so I used one fresh lemon with a double recipe, using fresh french green beans. Like another reviewer, I added sauteed red onion to the recipe. First of all, I blanched the French green beans in boiling water for 8 minutes, and removed them to a colander... then dumped the pot of water. In the same pot, I sauteed a medium red onion, slivered, in the butter for about 6 minutes. I added garlic paste (the fresh kind in a tube), along with the zest of the lemon. Sauteed for another 2 minutes and added the juice of the lemon to the pot. Reduced for a few minutes, then added the green beans to the pot, and sauteed for another few minutes. Add pepper to taste...no salt needed.
I made these for Thanksgiving. The day before I parboiled the beans for 5 minutes, then cooled them by flushing with cold water & put them in the fridge. On Thanksgiving, I sauteed the beans with butter then added the garlic and cooked til fragrant. Super easy & super yummy!
I liked this, as did the 14 other people at the Valentine's dinner I just came home from. Steamed the beans to the desired degree of crunch, washed under cold water, then put into the pan with the topping. Didn't have lemon pepper so used a bit of lime zest and lime juice. Really good.
You May Like Also