Dry-Fried Green Beans

Photo: John Kernick
Prep Time:
20 mins
Total Time:
20 mins

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).


  • 2 tablespoons extra-virgin olive oil

  • 2 pounds green beans or yellow wax beans, or a combination of both, trimmed

  • ½ pound fresh field peas, such as Lady Cream (optional)

  • 4 cloves garlic, thinly sliced

  • Coarse salt and freshly ground pepper


  1. Heat a large skillet, preferably cast-iron, over high heat. Swirl in oil; add beans and saute, stirring frequently, until crisp-tender and blistered in places, 8 to 10 minutes. Reduce heat to medium and stir in peas and garlic. Saute just until garlic is fragrant, about 1 minute. Remove from heat, season with salt and pepper, and serve.

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