Takeout Style Green Beans

Takeout Style Green Beans

Take Out Style Green Beans: these blistered beans are caramelized deliciousness.

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.

Takeout Style Green Beans
Takeout Style Green Beans

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
Takeout Style Green Beans

Takeout Style Green Beans

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 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
  • pepper
  • 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

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 155
% Daily Value *
Total Fat 10 g 15 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 810 mg 34 %
Potassium 256 mg 7 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 3 g 13 %
Sugars 11 g
Protein 3 g 5 %
Vitamin A 18 %
Vitamin C 25 %
Calcium 5 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

___________________________________

I’ll be bringing this recipe over to Fiesta Friday #180, hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.

34 thoughts on “Takeout Style Green Beans”

  1. These look absolutely great! The dark is where the flavor is! A few years ago it would have worried me too, but now I like the extra roasted bits on veggies. Sooooo good!

  2. Am just having a bit of a green bean crush as they have finally arrived in the garden. What a great recipe and those flavors sounds delicious 🙂

    1. Petra, I’m a little jealous. To tell the truth, my bean seed packet is sitting in the laundry room! I guess there’s still time….That flavor combo was new to me and we loved it. 🙂

      1. Hi Mollie,
        I have to admit if M didn’t plant everything I would have any veg at all growing! Am sure you can get a delicious late crop if you plant them now 🙂

  3. These look great Mollie!! Just like the green beans my Chinese daughter-in-law makes for us (minus the honey). Love the char and the garlic. Where did you find the recipe– Chinese Pinterest??! hugs!

    1. That’s interesting because my Stepbrother is married to a Chinese woman and we’ve had several discussions about how we in the US add so much sugar (in various forms) to Chinese food. This is probably just another example! I think this one was adapted from Food & Wine if I remember.

      1. I know. When our Jodi first moved here we went to Panda Express and I asked her what she thought and she said “so sweet!” She makes wonderful healthy meals– lots of veggies, touches of meat. Happy weekend ahead! xox

    1. Thanks Tracey, it really was. It was like burn the beans, who cares, they’re supposed to be that way, lol! I love how good all the beans are during the summer but sometimes you want to just change things up a bit. 🙂

  4. I couldn’t believe the cost of the green beans you can get from the resto. I don’t usually look at the prices when the photos are so mouth-watering. When it’s time to pay the bill, I told myself ‘never again”. Hahaha! Now, I can do it at home. Thanks for the lovely recipe, Mollie! Happy Fiesta Friday!

        1. Pro: you get to visit and comment on everyone’s contribution to Fiesta Friday (some split the visits and go even/odd between two people) and con: you get to visit and comment on everyone’s contribution to Fiesta Friday! So it can be a lot of work, but also good exposure. 🙂

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