Simple Sautéed Green Beans Recipe - Kristine's Kitchen (2024)

FAQs

How to make Paula Deen green beans? ›

Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.

While blanching the green beans before sautéing them isn't an essential step, it can lend a nice crunch and vibrant color to them. Whether or not you blanch them, though, be sure they're fully dry before you sauté them or you might end up with a mushy texture.

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

In doing a little research, America's Test Kitchen recommends adding some baking soda to the boiling liquid to help the beans tenderize faster, as well as absorb more flavor.

Assuming one pound of green beans contains 35 to 40 pieces and yields about 3 cups of chopped beans, you'll need about one pound for a party of three, assuming you're making roasted, steamed, or sauteed green beans.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

When green beans taste more like freshly-mown grass than food, and their texture is more squeaky-snap than chewable, we're not cooking them any more. We're undercooking them. Even worse, these undercooked vegetables have such a "green" flavor, we need to drown them in sauce to make them taste decent.

A little butter, minced garlic, and lemon-pepper seasoning are all you need to bring the best out of fresh green beans.

They are knocked out by heat so putting vegetables into a big pot of boiling water deactivates the enzymes before they can break down the chlorophyll. Briefly steaming greens is the best way to retain their flavour and nutrients.

Can you sauté after blanching? ›

You can do this several days in advance, blanching a week's worth of chopped veggies ahead of time and just sauteeing them in minutes before dinner. Even if you blanch and saute the same night, the whole process will take less than 10 minutes.

They can be prepared ahead of time and reheated right before serving. This is the perfect side dish for family weeknight dinners or special occasions.

How long do you blanch green beans? Blanch green beans until they are tender-crisp and the bright green color is set. This usually takes about 3 to 5 minutes as long as your pot of water is at a rapid boil when they go in.

Toss drained/rinsed/dried beans with a bit of olive oil (or avocado oil) and your favorite seasonings. You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.

No matter how you plan to prepare green beans—sautéed, blistered, or baked into a casserole—blanching is a good place to start. Sautéeing blanched green beans ensures they're cooked from the inside out, while the final kiss of heat provides an opportunity to introduce flavorful char, plus sauces or seasonings.