Easy enough for a weeknight, but flavorful enough for the holidays, these Blistered Green Beansare made with clean ingredients and are ready in under 15 minutes!
Heat up a large non-stick skillet over medium-high heat.
Add the oil to the pan and heat until the oil sputters when flicked with water.
Add the green beans to the pan and saute for 9-11 minutes, turning every 2 minutes, or until the green beans are cooked through and blistered throughout.
Remove the beans from the heat. Season the beans with salt and lemon juice. Toss to coat.
Season with additional salt to taste. Serve the green beans hot!
Notes
1. Leftover green beans last covered in the fridge for 4-5 days. 2. You can also use cut green beans. If using cut beans, only cook them for 7-9 minutes, or until blistered. 3. Haricot verts (a slimmer French green bean) also work well in this recipe, but only cook them for 8-9 minutes, or until blistered.4. You can make this recipe with frozen green beans, as well. Just follow the directions as listed, sautéing the beans for 11-13 minutes (instead of just 9-11), or until the beans are blistered and cooked through. 5. More green bean seasoning options. Substitute the following seasoning blends for the lemon juice:
Almond green beans -- season the green beans with red wine vinegar and sprinkle ¼ cup slivered or sliced almonds on the beans before serving
Balsamic Italian green beans -- season the beans with salt and ¼ teaspoon dried Italian seasoning. Toss the beans with balsamic vinegar and sprinkle the beans with 3 tablespoons grated parmesan cheese before serving
Greek green beans -- season the beans with salt and ¼ teaspoon dried oregano. Sprinkle the beans with 1 ½ teaspoons red wine vinegar and 1 ½ teaspoons lemon juice. Toss the beans with 3 tablespoons crumbled feta cheese and ½ cup halved cherry tomatoes before serving