Green Beans, my style.

I’m not a big fan of green beans. I mean, they’re okay if they’re fresh, tolerable if frozen – canned aren’t even worth discussing. Thus, I am always looking for ways to make them more palatable. If you like green beans, you’ll love this recipe. If you are completely ambivalent, you might start to like them. If you hate them…well, give it a try anyway.

I tried roasting green beans. You take fresh beans, toss them in olive oil, spread them on a baking pan, sprinkle with salt and sesame seeds (or almonds, or pecans) and roast them at 350 degrees for … some amount of time I’ve never mastered. They always end up overcooked for me, or if not overcooked, they shrivel up with the Wicked Witch of the East’s feet the minute I take them out of the oven.

You need fresh green beans. We use about a pound for our little family of four. Boil them in salted water (“Salty like the ocean, not like the Dead Sea,” to quote Anne Burrell) until they’re crisp-tender, about five minutes. Remove them from the heat and drain. Have a sauté pan handy and hot.

You can do several different sauces, and the versatility is the beauty of this preparation. Per serving of beans:

1T Hoisin
1T sweet chili sauce
1T beef or chicken broth*
1t sugar


1T soy sauce
1T dry red wine or sherry
1T beef or chicken broth*
1t sugar
1t cornstarch or arrowroot


1T worcesteshire sauce
1T maple syrup
1T beef or chicken broth*

* The purpose of the broth in each of these sauces is to cut the strong salty flavors of the soy and worcesteshire.

Of course, you can also use any prepared sauce you like. I found a sweet & sour sauce at a local Asian market that’s outstanding on just about any food it touches.

We don’t eat at the table often, so I tend to plate like a restaurant kitchen. Thus, I finish off the vegetables just before serving. You could finish the vegetables in advance and just have them waiting in a dish, “family style,” I guess. I wouldn’t know, I’ve never tried.

Put about a tablespoon of olive or grapeseed oil in the hot saute pan, and add a serving of beans. Add a tablespoon or two of sauce, and toss to coat. As the sauce reduces it will cling to the beans. When the sauce clings to the beans, or if the beans start to singe, serve.

Glazed green beans. You’re welcome.


One thought on “Green Beans, my style.

  1. Yours is a little high-toned in comparison to my standard “fancy green beans” recipe. LOL

    Normally when I make green beans I just steam them and serve them with a little pepper and a very little salt. But in the winter sometimes I get a little fancier. You can also use this recipe with broccoli, and I use the frozen kind of both vegetables because I am lazy and only buy fresh stuff at the farmer’s markets in the summer. haha

    1 bag (or two boxes) of frozen broccoli or green beans
    1 bag frozen chopped peppers and onions
    1 can cream of chicken soup
    1/2 C mayonnaise
    1 sleeve Ritz or other similar crackers

    Combine the soup and the mayo in a casserole dish; add the veggies and toss them to coat; crumble the crackers on top and bake 35 minutes at 350.

    I realize that you will probably use fresh peppers and onions and make me look like a lazy midwestern type, but so be it. The eggs this morning were delicious. We love you guys. 😉


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