cooked with coconut milk, a crimson curry. With chicken, beef, pork, or even just vegetables, this is delicious! I used chicken for this recipe, but you can change it to your preference. With sticky rice, please.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 large shallot, chopped
- 8 cloves garlic, sliced
- 15 ounces fresh green beans, trimmed
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
- Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
- Remove skillet from heat and sprinkle Parmesan cheese over the green beans.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 177 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Adjusted by adding only 1 tables of butter and 1 Tulsa of bacon grease. Was wonderfully delicious. Cooked green beans for about 4-5 minutes; perfecto!! Awesome recipe and not too greasy. Will make again!
These were terrific! I did as another reviewer suggested and added about 1/3 cup of white wine and then covered the pan to let the beans soften a bit quicker. I skipped the parmesan cheese because it didn’t fit my dinner profile. Everyone really enjoyed these! Simple, fresh, and yummy. Next time I will try blistering the beans first!
These had good flavor, but there was too much oil being used. Next time I’d use 1T butter and 1T oil. I ended up adding a little water to the pan to steam the beans as they just didn’t seem to be cooking. Amount of cheese called for was too much for us and I ended up only using 1/4 cup. Recipe is ok, but to us it needs some tweaking.
I cut the recipe to 2 people. But followed the recipe ingredients. It took the beans so long to cook the garlic got over cooked. Flavor was ok. Thanks for the inspiration.
it came out very flavorful and my guest enjoyed it. I made a batch of this recipe with red pepper flakes for those that love the spicy taste to it. I will use this recipe again
I would definitely make this again! It was an easy way to elevate a simple vegetable that appeals to everyone.
Delicious! I DID use haricot vert, as my husband doesn’t care for regular green beans. Just delicious! I will make these again and again! *HINT* Cook the beans LESS if you enjoy some crunch to your veg. SO much better, IMO.
So tasty!!
We liked these! I followed the recipe to a “t”, and they were really good. I served these next to grilled tenderloins and roasted sweet potatoes.
I used Trader Joe’s frozen french-style green beans and steamed them five mins before proceeding with the recipe. Added them to the “sauce” once it was done just long enough to wilt and heat them again. They were delicious! Followed reviewers’ advice and used one TBSP each butter and EVOO.
kids fell in love with this one it’s now a household favorite
I made only a couple of changes. I blanched the beans first for 4 minutes . I agree with another reviewer that there was too much oil, so I will decrease that a bit next time. Otherwise, these were perfectly delicious.
Very good green bean recipe, even using frozen green beans and green onions for shallot. I am sure it would be even better with the right ingredients. I added about 1/3 cup of water to help the green beans cook through and prevents the garlic/onion from burning. Next time,I might cut the fat to only 1 tblesp butter and 1 tblesp olive oil. the extra fat wasn’t needed, with all the flavor from the garlic and the Parmesan cheese.
Delicious!! Even people who typically do not like green beans loved this recipe!
Yum I will make it again. I used sweet onion because it is what I had on hand. Delicious
I added hot pepper seeds to it, my husband loved it & we will definitely be making this over & over again!
aDD MUSHROOMS AND yum!!!!
Theses were the juiciest and most tender pork chops I have ever made. I used eggbeaters and had buttermilk on hand that I wanted to use up. I also added some roasted walnut crumbs that I added to the Italian breadcrumbs and Parmesan cheese I used. Good bye Shake n Bake!
This recipe is good problem is that it has too much oil. I will add less of both or just butter. To make sure my green beans were cooked well I added a bit of water to create steam to steam them while they cooked.
used fresh asparagus. Perfect.
I thought these tasted good. They were just a little oily for my taste. I followed the recipe but used about 20 oz of green beans and cut the parmesan back by half. It seemed like plenty grated parmesan after 1/4 cup. I will probably stick to an oven roasted recipe I found on the site that doesnt require all the stirring and oily splatter from a stove-top pan while cooking. I did find, too, that they do taste better the next day after some of the oil is absorbed. ty