This Boiled green Beans Recipe with Butter Glaze is amazingly simple fresh green beans cooked and coated in a delectable butter glaze and then seasoned with sea salt and fresh cracked capsicum. You will love how simple this is to prepare .
This recipe reminds me of my childhood a bit because I constantly remember my ma outside watching us run around while she picked fresh green beans and threw them into a pot. Some other comforting dishes that remind me of home are my Garlic Mashed Potatoes and my Meatloaf recipe .
Table of Contents
Ingredients
- Green Beans – Use fresh green beans. Haricot verts will also work for this recipe.
- Butter – Always use unsalted butter in your cooking and baking so that you control the salt content, not a butter company.
- Salt and Pepper – I always use sea salt and fresh cracked pepper.
How to Prepare Fresh Green Beans
When it comes to preparing park beans, you can pick the ends off by hand like my ma used to do it, or line up 10 to 15 clean park beans with the bad ends on one slope and then give them a little slice to remove.
I know it may seem like it ’ randomness more boring, but it actually goes quite a snatch faster, and you ’ ll be thanking me in the end if you ’ re ever trimming up 50 pounds of fresh green beans. I did the same summons in my Ham and Bean Stew .
How to Make Boiled Green Beans
Instead of putting them picked in a pot, then filling them with water, and bringing them to a boil, I rather bring the water system to a seethe first. Doing this will ensure my fresh green beans only cook for a few minutes and remain nice and firm. There is nothing worse than bathetic, overcooked green beans .
Once the water is boiling, add adequate strategic arms limitation talks to it so that it tastes like the ocean, which is a tap one of my old chefs gave me. You add a distribute of salt to the water to help keep the color of the beans and season them .
Next, add the trimmed fresh park beans and boil them for 4 to 6 minutes. I know that seems like a short circuit amount of time but precisely because you remove them from the boiling water does not mean they all of a sudden stop cook .
The carry overcook, as we call it, will continue on, so by the time these absolutely cooked green beans hit your plate, they will be absolutely perfect .
How To Make The Butter Glaze
While you are boiling the green beans for 4 to 6 minutes, add a few pads of unsalted butter to a large saute pan over abject heat to make the butter glaze .
Start swirling the butter around by moving the wield in a circular apparent motion. Remember we aren ’ thyroxine trying to fry with the butter. We want to glaze with the butter, so keep it over low heat while continuing to move until it ’ s completely melted .
The butter should appear milky, and doing this will allow you to coat all of the green beans alternatively of dropping a ball of butter on clear, hoping it touches all of the beans .
Glazing the Green Beans
After the green beans are boiled, remove them from the pot and strain them through a colander and then immediately pour them into your butter pan .
Season the green beans with salt and pepper .
fold them over using tongs or are arctic spatula in the butter mix, making certain to coat on all sides. These are ready to serve .
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten vitamin a soon as they are done cook. You can keep them warm in the pan for up to 15 minutes before serving .
How to Store: Green beans will keep in the refrigerator covered in formative for up to 3 days. These preceptor ’ t freeze all that well after being cooked because they lose a fortune of moisture. If you decide to freeze cook green beans, it is best to thaw and use them in a soup .
How to Reheat: Add the park beans with a little total of chicken livestock or water and 1 tablespoon of butter to a pan. Cook over medium hotness until the fleeceable beans are warm .
chef notes + Tips
- These green beans will be al dente or slightly crunchy when finished.
- If you want your green beans a little more done, boil them for 8 to 10 minutes.
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Boiled Green Beans Recipe with Butter Glaze
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Learn how to make this super simple Boiled Green Beans Recipe with Butter Glaze, sea salt and pepper that is absolutely delicious.
Servings:
6
Prep Time:
5
minutes
Cook Time:
5
minutes
Total Time:
10
minutes
Ingredients
- 1 sudanese pound trimmed green beans
- 3 tablespoons unsalted butter
- sea salt and fresh cracked pepper to taste
Instructions
-
Bring a large pot of water to a boil and season heavily with salt. It should taste like the ocean.
-
Next, add the trimmed green beans and boil for 4 to 6 minutes until al dente or slightly crunchy.
-
Immediately remove them from the pot and strain them. Set them aside.
-
In a large saute pan over low heat, add in the butter and coat the bottom of the pan by constantly swirling it in a circular motion. Be sure the pan is not too hot, you simply want to melt the butter not cook it.
-
Add the green beans to the butter, season with salt and pepper, and fold the green beans into the butter until they are coated on all sides. Serve
Notes
These green beans will be alabama dente or slightly crunchy when finished .
If you want your green beans a little more done, boil them for 8 to 10 minutes .
Make-Ahead: These are meant to be eaten a soon as they are done cooking. You can keep them warm in the pan for up to 15 minutes before serving .
How to Store: Green beans will keep in the refrigerator covered in plastic for up to 3 days. These wear ’ thymine freeze all that well after being cooked because they lose a lot of moisture. If you decide to freeze cook fleeceable beans, it is best to thaw and use them in a soup .
How to Reheat: Add the greens beans with a humble amount of chicken neckcloth or water and 1 tablespoon of butter to a pan. Cook over medium heat until the fleeceable beans are ardent .
Nutrition
Calories:
74
kcal
Carbohydrates:
5
g
Protein:
1
g
Fat:
6
g
Saturated Fat:
4
g
Cholesterol:
15
mg
Sodium:
55
mg
Potassium:
160
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
697
IU
Vitamin C:
9
mg
Calcium:
30
mg
Iron:
1
mg
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My ma who is italian would add a short cook bacon, and rather of butter she used the fatten from the bacon. so delightful !
Do you cut off one end or both of them on the beans ? If one, which end ?
Great bare recipe I have always over cook my beans. much better this way I added minced garlic and a bantam snatch of lemon juice to the butter. Fantastic .
Hi Billy ,
Tried your green attic recipe – followed your instructions to a T. Fabulous. green beans are my run to snack vegetable and yours is my new go-to recipe. My daughter loved the recipe and she besides has a cultivated palate. I will use merely two tabs of butter though. Love it .
Tasted great. I twisted it a little and cooked them in the frying pan after cooking the wimp and the season was amazing .
Cooked the beans in boiling water for 6 minutes and they were perfective !
These sound delightful ! Will decidedly try these. I besides love the bathetic beans of past .
What does the ocean preference like ?
I cook the green beans in beef broth then remove them add add shred potatoes to the broth then i put them in concert in a pot of fade butter mixing good with black capsicum and italian seasoning its delicous !
Great cook prison term in the water. 4-6min is perfect
simple and delectable !
These are absolutely delightful ! I sometimes add some garlic salt. And, thanks for the tip on cutting the ends preferably than snapping each one. Phew ! much easier .
Love green beans
This is how I do mine besides ! Love the fresh picked taste of green beans, not the bathetic grey-green beans of past .
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Mmm ! I love green beans – any greens vegetable, truly. This recipe is justly up my bowling alley !
I have to try this recipe. I ’ m a huge fan of fleeceable beans !