This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 1 1/2 pounds of green beans with this method.
Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.
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Serving Size: 1 Serving (570g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 302 | ||
Calories from Fat: 150 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 3522mg | 121 % | |
Potassium 1022.7mg | 27 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 21.4g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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