|Sautéing is a great cooking method to use for cooking green beans fresh from the garden. Blanching the beans before sautéing will produce beans that are bright green, enhancing the appearance of the finished dish. There are many vegetables that will benefit from blanching before preparing, such as asparagus, broccoli, and peas. See "All About Beans" for more information on preparing and cooking fresh green beans and other types of beans.
Hi, I'm Chef Jason Hill and today we are going to prepare a green bean recipe that is lightly sautéed and seasoned with garlic and shallots. It's a great way to sneak some greens into your daily meal.
To prepare fresh green beans, I first wash and then pat dry; then I remove the tough little stem ends.
Now, I have six cups of rapidly boiling water and I am going to add a quarter cup of sea salt, or you can use regular salt. And we are going to blanch these green beans in boiling water.
After boiling for about 5 minutes, I am going to transfer to an ice bath and this is going to shock the beans and stop the cooking process. What this does is just keep the beans really bright green and really colorful for the plate. I am just going to leave these sitting in the water until it is time to sauté.
While the green beans are chilling in the ice bath, it is time to get the rest of your ingredients together: a teaspoon of garlic-shallot puree, a tablespoon of butter, an eighth cup of sherry wine, a little drizzle of olive oil, and of course, some salt and pepper.
Remember, always preheat your pan and use a little olive oil in there followed by the butter. Get that melted down; add your strained green beans and garlic-shallot puree. After about three minutes, I'm going to stir in the sherry wine and let that cook down for about another two minutes.
The final step is to add some fresh cracked sea salt and ground black pepper, about a quarter teaspoon of each. Transfer to a serving dish.
Alright, whatever you do, do not overcook these. There is nothing worse than a mushy green bean. You want five minutes in the water and five minutes in the sauté pan, max. That way they will still be firm to the tooth.
Thanks for watching. Perfect.