Fresh Steamed Green Beans

 

Green beans, often called String Beans,  provide a wealth of nutritional benefits such a simple vegetable dish. These delicious, bright colored, and crunchy beans are low in calories and fat and contain no cholesterol. The fiber content is high, and they provide some of your daily protein requirements. They also provide an easy source for acquiring vitamins like A, C, K, B6, and folic acid along with minerals calcium, silicon, iron, manganese, potassium, and copper.

Green beans can be eaten raw for a snack or just snap or cut off each end and add to a salad or dip in your favorite in addition to being a versatile and delicious vegetable in so many different recipes! Green Beans are best when you buy them thin, firm, smooth, and the little seeds barely showing. If the beans do not snap when you break one they are not fresh.

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Fresh Steamed Green Beans

Steamed Green Beans are a very easy vegetable to prepare. They are at their best when they still are a bit crunchy.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 52 kcal

Ingredients

  • 1 pound green beans about 4 cups
  • 1 tsp olive oil or butter
  • 1 1/2 tsp fresh lemon juice a little of the zest
  • salt and pepper to taste to taste
  • 1/2 onion minced or shallots
  • sliced almonds optional
  • pomegranate seeds optional
  • parsley optional

Instructions

Green Beans

  1. Cut onion and gently saute in a little olive oil. Trim tails and stems and then cut the green beans into 2-inch pieces. Fill a pan with about 1/2 inch of water and steam green beans in the pan or on a steamer, covered, 5 minutes or until crisp- but tender.
  2. Drain and place in a bowl. Add onion lemon juice, oil or butter, salt, and pepper; toss to coat. *When you want to use them later simply drain and refresh with cold ice water. Chilling the beans helps maintain the beautiful green color and stops the cooking. Set aside. This can be done 1 day in advance and kept refrigerated.
  3. Serve immediately.

Varriation

  1. *In a skillet toast the almonds, stirring continuously until golden brown. Be careful they burn quickly. Transfer to a plate. In the same pan melt the butter and olive oil. Add the shallots and saute about 4 to 5 minutes. Raise the heat and stir in the beans. Toss in the pomegranate seeds. Saute until heated about 5 minutes. Season with the salt and pepper, add the parsley, almonds, and pomegranates. Transfer to a serving dish and serve at once.

Recipe Notes

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