Ingredients
Lemon garlic beans
- 1 lb fresh green beans about 450 g; tough stem ends trimmed
- 2 tbsp water 30 mL; extra by the tablespoon only if needed
- 1 tbsp olive oil 14 g
- 2 garlic cloves about 6 g, finely minced
- 1 tbsp lemon juice 15 mL
- 1 tsp finely grated lemon zest about 2 g; yellow part only
- 1/4 tsp fine salt about 1.5 g
- 1/8 tsp black pepper
Equipment
- 1 12-inch skillet with lid
- 1 Tongs
- 1 Fine grater
Instructions
- Wash the beans and lemon under running water. Trim the stem ends. Mince the garlic and grate the lemon zest before juicing.
- Put the beans and 2 tablespoons water in a wide skillet over medium-high heat. Cover and steam for 4–6 minutes, tossing once, until a bean is tender enough to bite but still holds its shape. Thick beans may need another minute or two and an extra tablespoon of water.
- Uncover and let any pooled water evaporate, about 1–2 minutes. Reduce the heat to medium.
- Add the olive oil and garlic. Toss for 30–60 seconds, just until fragrant and very pale gold. Lower the heat if the garlic starts darkening.
- Turn off the heat. Toss with lemon juice, zest, salt, and pepper. Divide into four side portions and serve warm.
Nutrition
Calories: 70kcalCarbohydrates: 9gProtein: 2gFat: 4gFiber: 3g
Video
Notes
Estimates: nutrition uses the full listed 450 g beans, 14 g oil, garlic, and lemon divided by four; no extra toppings. Cost allowance: US$2.20 beans plus US$0.80 portions of lemon, oil, garlic, and seasonings. Local prices vary.
Refrigerate within two hours in a shallow container, use within 3–4 days, and reheat leftovers to 165°F. Expect softer beans.
Video credit: Maangchi, Garlic green beans, published January 4, 2022. This is an instructional companion, not the formula above. Her recipe boils the beans and uses more garlic, onion, soy sauce, and sesame oil. This recipe uses a short covered skillet steam, olive oil, lemon, and its own quantities and timing.