Easy Sautéed Fresh Green Beans Recipe | Food Faith Fitness (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.

Should I Soak Green Beans Before Cooking? Fresh green beans do not need to be soaked. To help tenderize the beans, blanch them in a large pot of salted water.

Like to steam my green beans to tenderness and toss them in a hot saute pan with olive oil, lots of chopped garlic, chili flakes, salt and pepper. Get the pan really hot, add the oil, garlic and chilis, cook them for seconds to release their flavor and then add the beans, tossing to combine.

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.

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

Why are my sautéed green beans tough? They would only be tough if they were undercooked. By briefly simmering them, then sautéing the green beans, they're perfectly crisp tender, and flavorful.

The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.

What is the difference between regular and Italian beans? In terms of varieties, string beans or regular beans are long and rounded in shape. Italian, or Romano, are flat and wide with more of a nutty flavor.

Sautéed green beans only require a few ingredients and about 10 minutes to make, and this cooking method also saves space in the oven for you to roast your main course. While blanching the green beans before sautéing them isn't an essential step, it can lend a nice crunch and vibrant color to them.

Steaming is a simple way to cook vegetables, and it leaves the flavor and much of the nutrients intact. It's slightly healthier than boiling since fewer nutrients end up in the water. Plus, steaming requires little time and attention. A steamer basket is a great kitchen tool to have on hand.

Do I take the stems off green beans before boiling? ›

First, wash and trim the beans.

Rinse them in a colander under cool running water, and snap off the stems. While you work, bring a large pot of salted water to a boil.

Add green beans, onion salt, garlic salt, garlic powder, and black pepper to skillet. Cook and stir until desired tenderness is reached, 5 to 10 minutes. Serve hot and enjoy!

Flavor green beans with spices

Za'atar is a Middle Eastern blend of oregano, thyme, and sesame seeds that adds an earthy, nutty flavor to green beans. Chili powder is another great option if you want your dish to have a bit of heat. It also comes with the advantage of having no added salt.

Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful!

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.