I love vegetables! I think one of the easiest and best fresh-tasting veggies out there are green beans. Nothing beats that satisfying crunch when you bite into a crisp beautifully green bean. You may think it’s easier to just buy a can and pop it in the microwave, but I can guarantee that it will take you almost just as much time when making them fresh! And it tastes 100% better! Not to mention you don’t skimp out on those vitamins and minerals you may be missing out with the canned version.
I made this particular recipe with my Steak Involtini (ahhhmazing!) and I thought it went perfectly together!! But, you don’t have to make these with just Italian dishes, it would taste good with almost any dish! The lemon butter sauce really brings out that green bean flavor and the sun dried tomatoes give it that extra bite! I promise you will not be disappointed with this side dish!
First you want to rinse off all of your green beans well. Then, snap off the ends of each bean, almost like you would the ends of asparagus. Then, add salt to some water in a medium sauce pan and bring to a light boil. Add your green beans, being sure to stir often, and lightly boil for 4-5 minutes. (If you like your green beans on the softer side, just boil for an extra 2-3 minutes) Once it’s done, you will see that they turned a bright green color. Drain the green beans then place in a bowl of ice water, or run ice cold water over the beans for a few minutes. This is called blanching and it basically keeps the green beans bright color and also keeps it crisp
In the same saucepan, melt about 2 tbsp of butter on medium heat. Once melted, turn your heat down slightly (to med-low) and add your green beans, lemon zest, sun dried tomatoes, salt & pepper, and stir. Once stirred, add lemon juice. Stir constantly for about 1-2 minutes, or until the sauce is well mixed and the sun dried tomatoes are warm. Serve and enjoy!!
What you’ll need:
1 lb fresh green beans (or less depending on how many people you’re feeding)
2 tbsp butter
Zest of half of a lemon
Juice of 2 lemons
1/4 cup of sun dried tomatoes (about a hand full)
Salt & pepper to taste