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Monday, July 9, 2012

Best Green Beans Ever

I love my neighbors. They bring me things like half-eaten pie that they did not like, non-perishables that have been sitting in their cupboard unused and are one year older than the big man upstairs, and the excess produce from their garden. My neighbor Jan, has green beans that span from one end of the garden to the other, climbing up and over their massive garage. It is really funny to see Tom, Jan's husband, climb the ladder to pick the beans on the roof. 

Like clock work, right in the middle of DJ's nap time came a familiar pounding at the door. Sure enough, Jan had way too many green beans and couldn't use them all. I looked at the half full plastic grocery bag like I had just won the darn lottery. Fresh produce is's one of my favorite things about summer. 

These green beans are amazing. Scratch that, they're addicting. I may have eaten three-fourths of the pan by myself. So delicious with a wonderful depth of flavor.  I have to admit that it's the first time I ever blanched green beans. 

1 pound fresh or frozen green beans, trimmed 
1/4 cup (1/2 stick) unsalted butter 
1 shallot, chopped 
3 cloves garlic, minced 
Salt to taste 
Freshly ground white pepper to taste


If you are using fresh green beans, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water, drain and set aside. If using frozen, thaw and drain. 

In a large saute pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30 seconds. 

Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout, approximately 2 minutes. Serve immediately.


  1. Good thing you blanched them. When I did green beans, I forgot to blanch them and they did not turn out great.

  2. Yes, I've always been eh about green beans because I didn't blanch them. Not delicious.


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