Lemony One-Pan Green Beans
By Catherine Newman
Makes: 4 servings
Total carbohydrates: 8 grams per serving
Hands-on time: 20 minutes
Total time: 20 minutes
This recipe turns out the most perfectly tender, perfectly buttery beans you can imagine. Plus, the method is kind of brilliant: basically, by the time the water has evaporated, the beans cooked through – which means they’re pan-to-table. No colander, no serving dish, no extra washing up. This method works for asparagus too, but they take less time; use 2 tablespoons of water, and start checking them at 3 minutes.
1 pound green beans, stem ends pinched off if they’re still on (I like haricot verts for this – those are the skinny little beans – but any kind will work fine)
3 tablespoons butter
¼ cup water
1 clove of garlic, crushed and peeled
½ teaspoon kosher salt (or half as much table salt)
Grated zest and freshly squeezed juice of ½ lemon (or to taste)
1. Put everything but the lemon in a very large skillet over medium-high heat, and cover it with a lid.
2. Once the mixture comes to a boil, turn the heat down so that it simmers steadily, and use tongs to mix the green beans around occasionally, so that everything gets a chance to be where the butter is.
3. Eventually, the liquid will evaporate and the beans will be buttery and done – start checking them at around 6 minutes and turn the heat off when they’re cooked to your liking. (If it seems like they’re in danger of overcooking before the water boils away, just take the lid off for the last few minutes.)
4. Add a squeeze of lemon juice and a few scrapings of lemon zest, and taste the beans for salt and lemon. Serve hot right away, or at room temperature, or cold.