classic-green-beans-recipe

Classic sauteed green beans are so simple and tasty, they hardly need explaining, or a recipe. But I include this because once in a while, you need a little bit of a jog.

To learn more about buying and prepping green beans, view this Le Chou Fou WTF, CSA? post.

This version was inspired by a recipe in Time-Life’s Foods of the World series, American Cooking: Southern Style. Indeed, a sauté of the freshest greens you can find, beans or leaves, in a little bit of hog fat, pretty much screams classic southern cooking. But I also suggest some variations. In fact, classic sauteed green beans also pair up beautifully with plant-based “bacons”, a variety of which are featured in these vegan bacon recipes from Clean Eating. Just note the slightly different technique.

And now, a step by step walk through, or, if you prefer, jump to the recipe.

  1. Snap or trim the stems off your beans. A generous handful makes a great serving size. Chop some kind of onion, 1-2 tablespoons for each handful of beans.classic-green-beans-recipe
  2. If using bacon, place 1 slice for every two handfuls of beans in a cold sauté pan over medium high heat; this ensures that the bacon browns evenly, and doesn’t start sizzling and burning immediately. If not, heat the pan, then add about 1 tablespoon of oil—olive, canola, or coconut—for every 2 handfuls of beans.
  3. If using bacon, once the bacon is cooked, remove it from the pan. Either way, add 1-2 tablespoons of chopped onions, shallots, or scallions to the hot fat and stir for about a minute. Then add the green beans, tossing to coat with oil.classic-green-beans-recipe
  4. After 1-2 minutes of cooking the green beans and onions, add 1 tablespoon of water or broth for every 2 handfuls of beans. Cover the pan tightly and let steam approx 2-3 minutes. When you remove the lid, the beans should be bright green, and crispy but not starchy tasting.
  5. Add 1 tablespoon of balsamic vinegar for every 2 handfuls of beans. Stir for about 1 minute; depending on the quality of the vinegar, it may get a little syrupy.
  6. Stir in 1-2 tablespoons of fresh herbs for each handful of beans; I used mint, but dill, tarragon, and parsley are all very fine choices. Top with the cut-up bacon, or your choice of vegan bacon.

It is worth noting that acid, such as in the balsamic vinegar, will turn the beans a dull olive color over time; they still taste fine, but keep this in mind, preferably only adding the balsamic within 15 minutes of serving.

These make a truly lovely dinner with just corn on the cob and maybe some sweet potato fries on the side. Enjoy.

classic-green-beans-recipe

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Classic Sauteed Green Beans Recipe

 

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Classic Sautéed Green Beans
This recipe takes inspiration from the southern U.S., and is adaptable for vegans and other non-meat eaters.
classic-green-beans-recipe
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Prep Time 5 minutes
Cook Time 5-6 minutes
Servings
hearty side servings
Ingredients
Prep Time 5 minutes
Cook Time 5-6 minutes
Servings
hearty side servings
Ingredients
classic-green-beans-recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove stems from green beans, either by snapping them off or cutting them. Chop onion, scallions, or shallot.
  2. If using animal bacon, cook over medium heat until crisp and fat is rendered. If not using animal bacon, heat a pan over medium high heat on the stove. Add 1 tablespoon of oil (olive, canola, or coconut).
  3. Add onions to hot fat and cook 1 minute. Add green beans and stir or toss to coat in fat. Add 1 tablespoon broth or water and cover pan tightly; let steam 2-3 minutes.
  4. Toss beans with chopped herbs, chopped bacon or vegan bacon, and salt and pepper to taste.
Recipe Notes

Inspired by a recipe from Time Life's Foods of the World: American Cooking: Southern Style.

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