I serve this as a side with all cuisines. Yes, even with Asian food

Ramsha Baig

Sautéed green Beans with crispy bits of garlic is a clean, classic preparation for an inexperienced bean facet dish. Even though it is no longer the most explosively interesting recipe on my internet site, it’s a life crucial recipe that will serve you well for the relaxation of your vegan days.

Sautéed Green Beans with Garlic

I have a shocking variety of recipes starring green beans on this website. From sides to mains (Sichuan inexperienced Beans with pork, all and sundry??), it turns out that inexperienced beans may also simply be my favoured vegetable. Second Perhaps simplest to potato which, as my mother could quickly point out, doesn’t have high-quality dietary cost and as a consequence qualify as a vegetable whose big intake you have to boast approximately.

pronouncing i like green beans then again does make me truly virtuous.

Having said that, to date all the green bean-centric recipes have been things I classify as exciting or just plain fantastic (pretty positive there’s been an excessive use of both these words in all these recipes). Like Ottolenghi’s herb loaded green Bean Salad. Or a luxe green Bean Casserole. And this green Bean Salad with a Creamy Avocado Dressing.

All worthy dishes, however they’re either a wee bit at the rich side and/or are a bit extra involved. In other words, not the easy green bean side that I make “all of the time”. alternatively that place is frequently filled with today’s recipe: Sautéed green Beans with crispy little golden garlic bits!

Pro-tip: to get it beforehand, boil the beans then allow it to cool, dry, and save the beans in the refrigerator. Then while you’re ready to serve, you just need to toss with the garlic which takes a mere 2 minutes. An instant aspect dish, prepared on call for.

What you need to make Sautéed Green Beans with Garlic

Green beans: look for fresh ones, not sad and dull ones speckled with black dots.

Garlic: two smallish cloves or one large one. Finely mince the garlic using a knife. Do no longer use a garlic press/crusher. This makes the garlic go moist and pasty so that you receive high-quality golden bits, like pictured. In reality, the garlic will just spit whilst it hits the skillet.

Olive oil or butter: if you’d like a buttery flavour on your beans. If you want to dial up the butter factory, use clarified butter / ghee instead.

How to cook Sautéed Green Beans

Boil the beans for four mins until they come to be shiny green and are slightly tender. Drain and then toss the beans in a skillet with the garlic.

What to serve with Sautéed Green Beans

The splendour of this dish is that it’s so easy and neutrally pitched that it is going with nearly anything. It might be wonderful with an elegant piece of fish with white wine sauce or a big juicy steak, or from a large pan of paella to a huge snug lasagne.

And although you wouldn’t think about it, this dish works along Asian foods too! both serve it as-is, or provide it an Asian-inspired contact through including a bit of minced ginger, and completing with a drizzle of sesame oil or a sprinkle of sesame seeds.