This recipe was another newcomer to the table for our Thanksgiving 2019 feast. I’ve had sauteed green beans countless times throughout my life, but my sister made these so perfectly that I had to share. The buttery undertones mixed with the perfect doneness (not too overcooked and not too crunchy)…perfect.
In watching my sister and brother in law prepping this dish, I have one tip/learning to share with you all. No matter what the bag says about how many times the green beans have been de-stemmed and cleaned, you need to check each one to be sure that they are truly ready to go. The bag is lying to you.
Time: 40 Minutes
- Green Beans
- Garlic Powder
- Black Pepper
- Go through all of your beans to make sure the stems are truly removed. If (when) you find any that need this surgery, perform it.
- Heat a few tablespoons of butter in a large, deep bottomed pan, and when it’s hot, add your green beans.
- Sautee quickly, and then turn the heat down a bit so they can cook slowly. Stir occasionally.
- About mid-way through, add some garlic powder, black pepper, and salt, and stir that in. Continue to stir occasionally until your beans are cooked to your liking. We prefer when they turn a deep green, and some of the ends start to brown and caramelize.
- Plate, devour, and enjoy!