WHY THIS RECIPE WORKS For tender and lightly browned green beans using just one pan, look to sautéing. We discovered that simply sautéing the raw beans in hot oil resulted in blackened exteriors and undercooked interiors. So, for the best results, we sautéed the beans until spotty brown, then added a little water to the pan and covered it so the beans could cook through. Once the beans were bright green but still crisp, we lifted the lid to evaporate the water and promote browning. A little butter added to the pan at this stage lent richness and encouraged even more browning. A few additional ingredients—garlic, herbs, and lemon—added flavor without overcomplicating things. This recipe yields crisp-tender beans. If you prefer a slightly more tender texture, increase the water by 1 tablespoon and increase the covered cooking time by 1 minute. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves: 4
Total time: 20 minutes
INGREDIENTS:
- 4 teaspoons extra-virgin olive oil
- 1 pound green beans, trimmed and cut into 2-inch lengths
- Salt and pepper
- ¼ cup water
- 1 tablespoon unsalted butter, softened
- 3 garlic cloves, minced
- 1 teaspoon minced fresh thyme
- 2 teaspoons lemon juice
INSTRUCTIONS:
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beans, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add water, cover,
and cook until beans are bright green and still crisp, about 2 minutes. - Uncover, increase heat to high, and continue to cook until liquid evaporates, about 3 minutes. Add butter, garlic, and thyme and cook, stirring often, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve.
