Green beans have a special spot at the table, as celebrated by Karen Anderson. These slender, vibrant pods, when prepared to perfection, epitomize the ideal side. A modest vegetable with the power to elevate any Thanksgiving feast. From their satisfying crunch to their earthy, fresh taste, these little green wonders are the perfect simple side.
2 lb green beans
2 Tablespoons butter
2 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon dried summer savory
½ cup sliced roasted red pepper (optional)
¼ cup pine nuts (optional)
- Prepare a bowl of ice water.
- Bring a large pot of water to a boil over high heat, cook the green beans until tender-crisp, about 3 or 4 minutes, then drain them and plunge them into the ice water.
- Remove the beans once chilled, spin them in a salad spinner to dry, and wrap them in a paper towel. Place the wrapped beans in a plastic bag in the refrigerator (for up to 4 hours) until just before dinner.
- Melt the butter in a large frying pan over medium heat, add the garlic, thyme, and savory, and cook until fragrant, about 30 seconds.
- Remove the green beans from the refrigerator and stir them with the roasted red pepper and pine nuts (if using) in the butter and herb mixture until coated and heated through, about 2 minutes, and serve immediately.
Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson.