A Chef's Salt & Pepper Blistered Green Beans Recipe Has a Secret Ingredient That Works by Chef Gigi

Vegetables Side Dishes
2 months ago

A Chef's Salt & Pepper Blistered Green Beans Recipe Has a Secret Ingredient That Works

These are the best sautéed green beans you will ever have. Not only that, the American Heart Association says that green beans may be one of the healthiest vegetables you can put on your dinner table. Even the pickiest of eaters seem to like green beans, so they're a wonderful option for family dinners, but can be dressed up for a fancy dinner party side. These blistered green beans with shallots are the perfect example of that.

To make these salt and peppered blistered green beans recipe with shallots you need just a short list of simple ingredients. Here is your shopping list for this quick and easy green bean side dish: olive oil, butter, shallots, fresh garlic, fresh green beans, salt, black pepper and anchovies. The green beans cook up in a skillet on the stovetop and are on the table in about 30 minutes. Anchovies are my secret ingredient to add so much depth of flavor to this vegetable recipe. Be sure not to bypass the anchovies. They make all the difference and will dissolve into a sauce.

Serve these crispy, flavorful green beans as a side dish with chicken, pork, lamb, beef or seafood. I like to serve them with a roasted chicken and my sage-infused mashed potatoes.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 3 tablespoons olive oil (divided)
  • 3 tablespoons butter (divided)
  • 1/2 cup shallots, diced
  • 3 garlic cloves, thinly sliced
  • 1 pound fresh green beans, trimmed
  • salt and freshly ground black pepper
  • anchovies, minced

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Recipe Notes

  • Don't stir the green beans once they're in a single layer in the pan. This helps them blister and develop flavor.
  • Store any leftover green beans in an airtight container in the fridge for up to five days.
  • These green beans are also delicious in salads and buddha bowls.

Here's how to make it: 

  1. Heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat in a large skillet. Add the shallots and cook, stirring occasionally, until golden, about 5 minutes. Season with salt and pepper. Stir in garlic until fragrant, about 1 minute. Using a slotted spoon, remove the mixture from the pan and set aside.
  2. Add the remaining oil and butter to the skillet. Add green beans, season with salt and pepper, and toss to coat them evenly. Leave undisturbed over medium heat for 2 minutes to encourage blistering, then stir and cook, tossing every 2 minutes, until most of the beans are wilted, about 6 minutes longer.
  3. Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until all is well incorporated and the anchovies have dissolved, about 2 additional minutes. Adjust seasoning with salt and pepper.

Nutrition Facts Per Serving

Calories: 220

Total Fat: 20.7g

Saturated Fat: 7.3g

Cholesterol: 36mg

Sodium: 654mg

Total Carbohydrate: 5.1g

Dietary Fiber: 0.9g

Total Sugars: 0.4g

Protein: 5.4g

Vitamin D: 6mcg

Calcium: 56mg

Iron: 1mg

Potassium: 196mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Oh, wow. I love anchovies! What a great idea to add them to green beans. Would never have thought of that. You’re a culinary genius, Chef Gigi !
Chef Gigi
Elisa Schmitz, you are far too complimentary! I'm just a cook who knows the science behind flavor! Thank you, Ill take it! P.S Anchovies are super high in #Umami ur brain loves them

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