| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1 pound thin green beans
- 2 tablespoons butter
- Freshly squeezed lemon juice, to taste
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs.
Reviews
This is by far my favorite way to cook fresh beans. I could make a meal out of just this dish. This has been in my rotation for the last few summers. I love the lemon so I use a whole one.
I made these in a high-sided, deep skillet, which almost gave the effect of stir-frying in a wok. The green beans were crisp-tender, not raw, and deliciously brown. The lemon in this recipe was soooo good. Served this as a side to Ree’s Chicken with Mustard Cream Sauce and also made Ree’s Buttered Parsley Noodles. A delicious dinner that my husband, daughter, and I are happy to eat again for a second night!
I don’t like my beans near raw. While this recipe is great, I would definitely cook my beans before adding to the butter and lemon. I even used Haricot verts which are much smaller. But these were to raw for me. I added parsley as well and would probably add chives or basil next time since both go well with butter and lemon. I’ll make them again, but will steam them first.
I love PW’s recipes!!! I think 2 tbsp. butter added a greasy element, but the lemon was right on target. As in the video segment, I added some fresh herbs for a little extra punch. Even though my family really wanted my signature green bean recipe, they raved and raved about these.
Also, when making this, make sure you have a 12 inch pan or work in batches. Otherwise, it will take way more than 5 minutes to cook.
Tried them tonight for dinner. i squeezed some of half a lemon in with the green beans and every member of my family rejected the premise that green beans are better with lemon. Great recipe…just not for my family.
These were super easy and very yummy!