Sautéed green beans with delicious taste, without boiling them first, but cooked directly in the pan with olive oil and a clove of garlic, optionally chili pepper. I love green beans cooked this way, my mom always prepared them for me when I was a girl, we grew them in our garden, and I had a lot of fun picking them, we usually planted dwarf varieties, you could only see lots of leaves, but when you lifted the leaves, you found the treasure, they were filled with round green beans, which we picked while they were still tender to cook, or preserve in jars for the winter, mom always prepared them, and I helped her, she put the beans with 2 tomatoes and a basil leaf, and then let them boil in a water bath. I adored them as she cooked them, without blanching, but cooked directly in the pan, with a clove of garlic, they come out delicious, especially those from the garden that have an exceptional taste. Every now and then, I like to make them the same way my mom did, too bad not having a garden like hers.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sautéed Green Beans
- 1.1 lbs round green beans
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools to Prepare Sautéed Green Beans
- 1 Colander
- 1 Pan
Steps to Prepare Sautéed Green Beans
Clean the green beans, removing the tip and the attachment, pulling to remove any strings, but usually, these round green beans don’t have them.
We wash them well in a colander and transfer them directly to the pan, with a little olive oil, a clove of garlic in its skin, and a little salt.
Let the green beans sauté for a bit, then add a little water, remember you need just a little, about half a small glass. Cover and let cook on low heat for about 10 minutes, or until they are tender, then at that point, remove the lid and let them dry completely at high heat.
Once well dried, always on high heat, let them brown a little, being careful not to burn them. Use a good non-stick pan with a thick bottom, so our sautéed green beans will be perfect. Toss them around a bit and serve.
