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While the green beans cook, whisk together the lemon juice, mustard, honey and olive oil. Add a pinch of salt and pepper then toss with hot green beans. Garnish with lemon zest on top.
Lemon Parmesan Green Beans
Freshly grated Parmesan cheese. Lemon zest. Garlic. And butter. Lots and lots of butter. Obviously.
That’s all you need here for the easiest, simplest green beans side dish.
There’s nothing complicated here. It’s quick, simple and just a no-fuss recipe – easy enough for your weeknight needs but fancy enough for the holidays!
Just be generous with the Parmesan though. You can thank me later for it.
Cook oil and pumpkin seeds (or use reserved cleaned seeds from Winter Squash Bharta) in a small saucepan over medium-high heat, stirring occasionally, until oil around seeds is sizzling and seeds are golden, about 4 minutes. Strain pumpkin seeds through a fine-mesh sieve into a small bowl set oil aside. Transfer pumpkin seeds to a plate immediately season with salt and pepper. Let cool.
Working in batches if needed, cook green beans in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice water bath as you go.
Whisk lemon juice and sumac in a large bowl season with salt and pepper. Gradually stream in reserved oil, whisking constantly until incorporated. Working with 5–7 green beans at a time, line up beans and trim stem ends. Smash with a rolling pin to split open. Cut beans into 1" pieces and transfer to bowl with dressing. Toss to coat and let sit at room temperature at least 1 hour or cover and chill up to 12 hours.
When ready to serve, cut pear into ½"-thick wedges, then halve crosswise. Add to green beans along with parsley and half of reserved pumpkin seeds toss well. Top with remaining pumpkin seeds.
How would you rate Smashed Green Beans With Lemony Sumac Dressing?
Honestly, didn’t love this. Didn’t even like it, frankly - as others have said, the lemon is overpowering and the beans turn an unappetizing yellow. This was my first go at using sumac, but I’m hesitant to try it again as I didn’t not love the flavor of the dish. Green beans are my favorite vegetable, and unfortunately I’ve found an application of them that I really dislike.
Made this as a side for our Thanksgiving meal. I cut down the recipe to half since we're just a family of 3 this year. We all really enjoyed this dish, especially amongst otherwise very heavy and buttery Thanksgiving dishes. I didn't have sumac but used some Lebanese zatar (which contains sumac) to replace it. I followed the recipe and let the beans marinated in the fridge for 1 hr before finalizing it. It didn't turn color at all as some others have said, but the leftovers I had did turn color overnight. I still ate it for lunch the next day and the beans were still crunchy. I think this would also make a great side dish for a BBQ!
If you want to waste a perfectly good Asian pear, make this dish of mushy yellow beans! Everyone at the table thought this was awful. Cmon, Bon Appetit—did you test this?!
This would get five stars with one tweak: I would NOT marinade the green beans in advance instead toss it all together right before serving. The dressing itself is quite delicious. But after just a few hours of marinating, the lemony tanginess overpowered the green beans' freshness (and I normally love tangy foods). Everyone at the table was puckering up, and this dish got thrown away. And on an aesthetic note - when you marinate green beans in acid, they turn yellowish/brown, similar to the color of canned green beans. It's clear the photo example was not marinated per the recipe, which is misleading. You may not care about the aesthetics, but know it won't look like the picture.
Overall quite good, though I’d make some tweaks to make it again. There seemed to be way more dressing than was necessary, so it pooled I think this could be done with 2x the beans. Also, we let the beans sit for about an hour, and the acid changed the color from bright green to yellowy - didn’t affect the flavor, but bummer for presentation! And lastly I think I’d add some soy sauce to the dressing next time for a little more salt and flavor. Overall a tasty side though, and excellent for cutting through a very rich meal.
Very good but a bit of an odd combo - I would suggest adding even more pear.
Could you trim and slice the green beans before cooking them (just smash them afterwards)?
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How to make perfect steamed green beans
The trick to steamed green beans is to catch them right when they’re bright green and crisp tender! Keep cooking and they’ll turn a muddy green color and become mushy. The perfect timing for steaming this green veggie is about 4 to 5 minutes. You’ll need to play it by ear each time you cook the beans, because the timing can depend on the thickness and freshness of the green beans. Here are our tips on how to steam beans.
Gear required: You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online.
Step 1: Trim the green beans.
The major time investment in green beans? Cutting them! Here’s our fast method for how to trim green beans that will shave off valuable minutes.
Step 2: Boil the water.
The main thing you need to know for how to steam green beans: bring the water to a boil first! Don’t be tempted to boil the water with the veggies in the pot! You’ll boil the water in a saucepan or pot before you add the beans. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket.
Step 3: Add the beans, cover and steam for 4 to 5 minutes, until crisp tender.
Once the water is boiling, add the beans (in the steamer basket, if it has a handle) and cover the pot with a lid. Steam for 4 to 5 minutes, until bright green and crisp tender. Test the bean with a fork and taste it: if you’d like it a little more tender, cook another minute. Just be careful not to go too long, or the color will fade and the beans will become mushy.
Step 4: Drain and season.
Remove from the heat and drain the beans. Then season with lemon juice, lemon zest, olive oil, salt and pepper. Voila! Steamed green beans in no time.
Lemony Green Beans
Keep your holidays zesty with Lemony Green Beans. This recipe is as fast as it is tasty.
What You'll Need
- 1 / 4 cup slivered almonds
- 1 pound green beans, stem-end trimmed, and halved
- 1 / 3 cup water
- 4 teaspoons extra virgin olive oil
- 1 / 2 teaspoon salt
- 1 / 2 teaspoon finely grated lemon peel
- 2 tablespoons chopped fresh parsley
What to Do
- Heat a medium skillet over medium-low heat. When the skillet is hot, add the almonds and toast for about 2 minutes, stirring frequently, until golden remove almonds and set aside.
- Add green beans to the skillet with water, oil, and salt. Increase heat to medium-high, cover skillet, and cook beans for 5 to 8 minutes, until bright-colored and fork-tender.
- Uncover and continue to cook for 1 to 2 more minutes, until the water evaporates and the green beans begin to sauté.
- Turn off heat, stir in toasted almonds, lemon peel, and parsley. Serve immediately.
Olive oil can be used to season, sauté, fry, and even bake. When replacing pourable oils with olive oil, simply replace the amount of oil specified in the recipe with the same amount of olive oil. If substituting olive oil for butter or margarine, use about one-fourth less olive oil.
Recipe and tips copyright and courtesy of the North American Olive Oil Association. For more information, visit www.aboutoliveoil.org.
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- 1 ½ pounds green beans, trimmed, or three 9-oz. pkg. frozen whole green beans
- 3 tablespoons extra-virgin olive oil
- 3 larges shallots, cut into thin wedges
- 6 cloves garlic, thinly sliced
- 1 tablespoon finely shredded lemon peel
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- Lemon wedges
In a 12-inch skillet cook beans in lightly salted boiling water for 2 to 5 minutes or until barely crisp-tender. Drain rinse beans with cold water. Cover and chill up to 4 hours
In same skillet heat oil over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until softened and beginning to brown. Add green beans. Toss for 3 to 4 minutes or until heated through. Remove from heat. Stir in lemon peel, salt, and pepper. Serve with lemon wedges. Makes 8 servings.
- 1 pound green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced (2 tablespoons)
- Coarse salt and freshly ground pepper
- 1 small lemon, very thinly sliced (about 1/3 cup)
Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.
Lemony Green Beans
It is important to eat a variety of vegetables because different vegetables provide different nutrients. Try to include different colored vegetables at each meal.
- 1 pound fresh green beans, gently rubbed under cold running water, trimmed, cut into 2-inch pieces
- 1 1/2 teaspoons lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Wash hands with soap and water.
- Cook green beans by steaming for 5 minutes.
- Drain and return to pan.
- Add lemon juice, olive oil, salt, and pepper. Stir gently to coat.
Try using this recipe with other vegetables too!
- Serving Size (1/4 of recipe):
- Calories 40
- Total Fat 1.5g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 420mg
- Total Carbohydrates 7g
- Fiber 3g
- Total Sugars 1g
- Protein 2g
- Vitamin A 15%
- Vitamin C 8%
- Calcium 6%
- Iron 6%
Nutrition Education Program
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).
35 Best Green Bean Recipes to Make for Simple, Delicious Side Dishes
What do you do when you have a bunch of green beans on hand? Your first thought might be to steam and season them with salt and pepper, which is a delicious way to eat them! But there are so many other seriously delicious green bean recipes out there to try&mdashmany that qualify as comfort food recipes in their own right. "It's sometimes hard to know what to do with them beyond just cooking them in a pot of water," says Ree Drummond. "I love preparing the crisp little babies in a skillet with delicious ingredients, allowing them to cook down and become both colorful and slightly caramelized." The flavor combinations with green beans are seemingly endless, whether it's nutty, fruity, citrusy, smoky, you name it!
If hearty fall recipes or Thanksgiving menu ideas are what you're after, you'll be pleased to find a variety of recipes with seasonal flavors. In particular, the Dijon-maple green beans and garlic roasted cheesy green beans sound like winners. Of course, practically all of these dishes will work as delicious Thanksgiving sides too&mdashespecially if you'd like a break from the traditional green bean casserole (which Ree's got a few must-try ideas for as well!). The world is your oyster if you've got a handful of green beans and a headful of these yummy recipes.