Just in case you look at these pictures and think I’m nuts, these green beans, sautéed till slightly blistered, then tossed with soy, honey and garlic stole the show the other night at dinner.
And yes, the folks were a little afraid of these Takeout Style Green Beans. I was, too. Until that first bite. When I make these again, I’ll blister them a little bit more. That was caramelized deliciousness!
Super easy to make, these garlicky, sticky beans have a huge depth of flavor…like so good, you’re sitting at the table and finding yourself just picking away at them even after dinner is done. Any recipe that gets people to eat more veg is a winner in my book!
There’s not much better than a fresh garden green bean, but when you buy them do watch for specials. Sometimes you’ll find green beans bagged; unless they’re priced by the bag, you can take some out or put some in to get the right size for your family. Cook beans in a day or two or they’ll go south. “Rust” is common on beans and is harmless but will multiply quickly.
Takeout Style Green Beans
- 1 pound green beans, trimmed
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 tablespoon water
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 1/2 tablespoons minced garlic
Combine the soy, honey and water in a small bowl and set aside. Mixture will settle.
In a large skillet, heat the butter and olive oil over medium high heat. When the butter melts, add the beans and salt and toss with tongs until well coated.
Cook stirring now and then until the butter has browned and most of the beans are well browned, shrunk and tender, about seven to eight minutes. If the process seems slow, add a lid for a minute or two, then stir, and repeat once or twice.
Reduce heat to low, add garlic and stir until fragrant, 30 seconds. Stir the soy mixture and add and continue to cook until the liquid becomes a glaze, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Serve hot.
recipe slightly adapted from Fine Cooking