Sauteed Green Beans2017-08-05
- Servings : 4-6
- Prep Time : 7m
- Cook Time : 15m
- Ready In : 25m
I like this vegetable side dish because it takes almost no time to make. Depending on how you plate, it can look great on a plate at a formal dinner party or in a dish for a causal family dinner. At the grocery store you will usually see green beans or haricots verts (which means green bean) but they actually are different. The haricots verts are more expensive, thinner, more tender and more flavourful. In this recipe, they are interchangeable. I tend to use the regular green beans for my family because let’s be honest — with a 1.5 year old and 3.5 year old half of what is on their plate is ending up on the ground or in their water cup. If I were having a dinner party I would spring for the haricot verts.
- 350g green beans
- 1.5 Tbsp oil
- 2 cloves of garlic, very thinly sliced or minced (I tend to mince it when I’m serving it to kids who might not like seeing the garlic and slice it for adults or kids who aren’t picky)
- 1/3 cup water
- 1 shallot, cut in half and thinly sliced
- 1 Tbsp balsamic vinegar
- 1 Tbsp sesame seeds (white, black or a mix)
Wash the beans and cut off both ends.
Add half the oil to a large pan over medium high heat. Don’t use non-stick here. You want to be able to deglaze and scrape up the yummy brown bits.
Once oil is hot add the beans and sauté until they start to turn bright green. If the pan seems dry add the water.
Once beans are bright green about 2-3 minutes add the remaining oil, shallots and garlic.
Continue sautéing until the shallots start to caramelize.
Deglaze with vinegar and scrape up all the brown bits.
Once vinegar has reduced about 1 minute add sesame seeds and continue to cook.
Serve hot or room temperature.