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Sauteed Green Beans

Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic paste to go with the pomegranate-glazed goose.

  • Yield: Serves 12
Sauteed Green Beans

Source: Martha Stewart Living, December 2007

Ingredients

  • 2 tablespoons coarse salt
  • 3 pounds green beans, ends trimmed
  • for shallot-garlic green beans
  • 3 tablespoons extra-virgin olive oil
  • 3 shallots, finely chopped ( 1/2 cup)
  • 4 garlic cloves, minced (2 tablespoons)
  • Coarse salt, to taste
  • for asian-style green beans
  • 3 tablespoons extra-virgin olive oil
  • 4 1/2 teaspoons chili bean paste or chili garlic paste
  • 1 1/2 teaspoons granulated sugar
  • Coarse salt, to taste

Directions

  1. Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)

  2. For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.

  3. For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. Serve immediately.

Reviews (1)

  • jeneenj 18 Feb, 2010

    The shallot-garlic green beans were super tasty:-)

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