Lemony Green Beans
Ever get tired of the same old, boring steamed green beans? Then these are for you. Lemony Green Beans are crisp tender, filling, and flavorful. Plus, they go with any meal.
June 11, 2020
Last week, I was trying to brainstorm ways to use a vegetable in a “new” way. I have my go-to options, but just got tired of the monotony. In my previous Aldi order, I added some green beans to mix it up. At first I was excited, and then realized I just didn’t have a clear idea for them.
Honestly, I don’t normally like green beans very much, but I was convinced I could make them more fun — enter Lemony Green Beans!
These are so full of flavor, and the pan-frying idea made life easier. Not only is this approach super fast, but you can also tell exactly when they’re ready so they don’t overcook and become mush. I loved that I could keep an eye of them for perfect crisp-tenderness. The entire recipe only takes 15 minutes from prep to finish, so you’ll be able to try these in no time!
How to Make It
Prep the beans
The prep is easy. Collect your ingredients and snap the bean ends. This isn’t crucial if you don’t mind a string now and then.
After testing out a few snaps, I realized my beans had pretty thick strings, so I wanted to remove them.
Sauté
Heat olive oil in your pan, then add the green beans and season with salt and pepper. Cook for 5 minutes, stirring occasionally to make sure they don’t burn on the bottom.
Add the good stuff
Adding lemon juice, lemon zest, and crushed red pepper gave these a huge pop of flavor. I highly recommend the crushed red pepper for a little heat. Feel free to reduce this or leave it out completely if you prefer mild flavors. A dash of paprika would work as a substitute.
Here is a link to the amazing Calphalon pans I use:
Cover and steam
Covering the pan will allow the lemon juice to steam the beans better so they cook through. Steam for about 5 minutes, letting the beans brown slightly.
Make sure to also scrape up any browned bits that collect on the bottom of the pan while you cook. You can lift the lid and stir while you steam.
That's it!
After 10 minutes of cooking, they should be bright green and crisp-tender. If you like softer beans, keep steaming for another few minutes.
The slightly-charred parts have a lovely smokey flavor, almost as if they were grilled. If you don’t like that, just turn your heat down so they don’t brown as much.
Modifications
- Leave out the crushed red pepper if you don’t like any heat. Substitute in your favorite spices, such as paprika.
- Add butter or margarine in place of the olive oil. You could also add some butter and some olive oil for a rich flavor.
- For even more flavor, you could also add freshly grated parmesan cheese or feta.
Lemony Green Beans
Equipment
- frying pan
Ingredients
- olive oil
- 1 lb green beans, washed with ends snapped
- 1/2 tsp crushed red pepper (optional)
- juice of 1/2 lemon
- zest of 1/2 lemon
- salt and pepper, to taste
Instructions
- Heat olive oil in a large frying pan on medium heat -- enough to cover the bottom lightly.
- Sauté green beans, and season with salt and pepper. Cook for 5 minutes, and stir occasionally so that they don't burn.
- Add crushed red pepper, lemon juice, and lemon zest. Reduce the amount of crushed red pepper, if you prefer.
- Cover and steam for 5 more minutes, or until beans start to brown. Scrape up any browned bits that collect on the bottom of the pan as you cook.
- Check that the green beans are cooked to your liking. They should be bright green. Season again, to taste, and serve as a side to your favorite entree.