Garlic Parmesan Green Beans Recipe (2024)

FAQs

What can I add to green beans to make them taste better? ›

Add minced garlic and sauté until fragrant. In a small bowl, mix soy sauce, sriracha, and honey. Add the green beans to the skillet, then pour the sauce mixture over them. Cook for 5-7 minutes, stirring occasionally, until beans are heated through and well-coated.

Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.

Should I Soak Green Beans Before Cooking? Fresh green beans do not need to be soaked. To help tenderize the beans, blanch them in a large pot of salted water.

Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful!

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

To cook on the stove, bring the pot of beans (soaked or unsoaked, with olive oil, salt, and any seasonings plus 2 to 3 inches of liquid covering them) to a boil over high heat, then reduce the heat so that your beans are barely but steadily simmering and cover with the lid.

If you don't have time to presoak, don't sweat it– your beans will still be tender and delicious. However, there is one exception: if you're starting with old beans that have suffered moisture loss (Primary Beans defines as beans older than 2 years from harvest), a presoak may help you achieve evenly cooked beans.

Then, I toss the blanched beans with olive oil, lemon juice and zest, garlic, and salt to pep up their flavor. Serve them just like that, or dress them up more with toasted almonds or pine nuts, grated Parmesan cheese, red pepper flakes, or fresh herbs like basil, parsley, or thyme.

How to season beans without meat? ›

I season beans with onion, celery, garlic, cumin and pepper. You may want to add salt. Seasoning it with olive oil while cooking is a good substitute although it will take a while not to miss the meat flavoring.

Blanch Them

Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

To best freeze and store green beans, label each bag with dates and amounts. Lay the bags with green beans flat in your freezer, but leave some space between the bags so air circulates evenly. When frozen solid, you can take the bags with green beans and place them closer together in the freezer.