So basically I am obsessed with these green beans. We have them at least once a week at my house and eat them like they are French fries because they are just that good! I actually can't even take credit for these beans, my Aunt Lisa told me about them and fixed them for me once, and ever since I have been addicted...like have a problem addicted.
Luckily, my hubby is equally obsessed, otherwise the fact that I make them so much might be an issue. In fact, we are having them as a side as part of our Thanksgiving dinner, and I thought I should share the recipe with you in case you needed to swap out your green bean casserole for these delicious little pretties instead. They are the perfect dish to add to balance out all of the other heavy dishes on the menu. And hey if they don't make it to your Thanksgiving table, no worries, just promise you will give them a shot another time!
You will not regret trying out this recipe, I am pretty sure that anyone who claims to not like green beans, will have a change of heart after they eat these!
- 12 oz. Haricots Verts (basically skinnier and more tender green beans) or regular fresh green beans
- 1/4-1/2 Cup of Chicken Stock
- 1 Large Shallot
- 4 Garlic Cloves (you can always reduce this amount)
- 1 Tbsp. Extra Virgin Olive Oil
- Salt and Pepper to Taste
Heat your extra virgin olive oil in the pan and add your chopped shallot and minced garlic with some salt and pepper and sauté until translucent and tender.
Next, you will add your green beans to the shallot and garlic mixture and add more salt and pepper (always season as you go). Stir the green beans in until coated with the olive oil, and shallot and garlic mixture.
Once the green beans get going, you will add a good splash of chicken stock to de-glaze the pan. Continue to stir green beans. You are probably going to do this anywhere from 3-5 more times depending on the size and tenderness of your beans. You will want the chicken stock to absorb almost completely each time before you add more stock giving the green beans tons of flavor. The key here is not to overcook your green beans, you still want them to have a vibrant green color and have a little crunch to them as well. I usually cook mine between 15-20 minutes on medium-medium high heat.
Once your green beans are slightly tender and still vibrant green, they are done! Just taste test and add more salt and pepper if needed and serve immediately!
Now that the secret it out on my go to side dish, I hope that you will try it out! They are so simple and flavor packed! I can't wait to hear if you and your peeps are going to be joining in on my green bean obsession!