Growing up, canned green beans were one of my favorite vegetables that we had with our meals. They beat the canned mustard greens my mom would occasionally serve by a long shot. Yuck! I still haven’t ever eaten them as an adult because of those memories of sour greens. It was all I could do to get them down. I’m sure fresh cooked mustard greens are so much better, but I just can’t even bring myself to buy them to find out.
I don’t buy canned green beans anymore, but I do occasionally grab a bag of fresh to go with a meal. The inspiration for this Smokey Sautéed Green Beans recipe comes from the One Skillet cookbook that I mentioned in the Penne with Sausage and Spinach post. Speaking of that, I wish I had a plate of it right now. It’s so good, and I’m starving.
Green beans aren’t exactly the most exciting veggie in the world, but the seasoning on these take them to a whole other level. My husband absolutely loved these, so they will be making more appearances on our dinner table.
You can find 12 oz. bags of fresh green beans at several super markets. I picked up a bag at Trader Joe’s. They also sell 16 oz. containers. I purchased a bag that said Haricots Verts, which is French for green beans and is a French variety of green bean.
This recipe is great any time of year, but it really would be a delicious and simple dish for the upcoming holidays, which will be here before you know it. In case you happen to be planning a Thanksgiving for two to four people, these Smokey Sautéed Green Beans would make a great side dish for that.
Smokey Sauteed Green Beans
- 1 tbsp . butter , softened
- 2 cloves garlic , grated
- 1/4 tsp smoked paprika
- pinch of crushed red pepper flakes
- 1 tsp olive oil
- 1 (12 oz) package of fresh green beans, ends trimmed and cut in half
- 1/4 tsp sea salt , plus black pepper to taste
- 1/4 cup water
- 3 scallions , finely chopped
In a small bowl, mix together the butter, garlic, smoked paprika and crushed red pepper flakes.
Heat the olive oil in a 10-inch skillet (that has a lid) until you begin to smell the oil. Add the green beans, 1/4 tsp sea salt and black pepper to taste. Let cook, occasionally stirring, until the beans begin to develop brown spots, about 4-6 minutes.
Pour in the water, cover, and cook until the beans are bright green, about 2 minutes. Remove the lid, increase the heat to medium high and cook until the water has evaporated. ( I didn't have much left after removing the lid.)
Add the butter mixture and scallions to the pan and toss with the beans. Cook, stirring often, until the beans are lightly browned, crisp-tender and beginning to wrinkle, about 1-3 minutes more. Place into a serving bowl and serve.