Make-Ahead Garlic Green Beans
By America's Test KitchenPublished on July 28, 2011
Yield
Serves 8
Ingredients
Salt 2 pounds green beans, stem ends trimmed6 medium garlic cloves, unpeeled3 tablespoons unsalted butter, softenedGround black pepper
Before You Begin
The beans and garlic butter can be prepared up to 2 days in advance.
Instructions
- Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 tablespoon salt and green beans, return to boil, and cook until beans are crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and immediately transfer to ice water. When beans no longer feel warm to touch, drain again and dry thoroughly with paper towels. Transfer beans to zipper-lock plastic bag and refrigerate for up to 2 days.
- Meanwhile, toast garlic cloves in small skillet over medium-low heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, 5 to 8 minutes. Cool garlic. Peel and press (or mash) cloves, then, using dinner fork, mash garlic, butter, and 1/2 teaspoon salt in small bowl until combined. Cover with plastic wrap and refrigerate for up to 2 days.
- When ready to serve, heat beans and 1/4 cup water in large skillet, covered, over high heat, 3 to 4 minutes. Remove lid and cook until moisture evaporates, about 30 seconds. Add garlic butter, toss to combine, and season with salt and pepper to taste. Serve.
Yield
Serves 8Ingredients
Salt
2 pounds green beans, stem ends trimmed
6 medium garlic cloves, unpeeled
3 tablespoons unsalted butter, softened
Ground black pepper
Ingredients
Salt
2 pounds green beans, stem ends trimmed
6 medium garlic cloves, unpeeled
3 tablespoons unsalted butter, softened
Ground black pepper
Ingredients
Salt
2 pounds green beans, stem ends trimmed
6 medium garlic cloves, unpeeled
3 tablespoons unsalted butter, softened
Ground black pepper
Why This Recipe Works
For a make-ahead green beans recipe worth serving, we first blanched the beans in salted boiling water and then shocked them in ice water to stop the cooking. The beans held in the refrigerator for up to two days, and then we quickly reheated them with a little water in a covered skillet. After the beans were reheated, we tossed them with dry-roasted garlic and softened. butter.
Before You Begin
The beans and garlic butter can be prepared up to 2 days in advance.
Instructions
- Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 tablespoon salt and green beans, return to boil, and cook until beans are crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and immediately transfer to ice water. When beans no longer feel warm to touch, drain again and dry thoroughly with paper towels. Transfer beans to zipper-lock plastic bag and refrigerate for up to 2 days.
- Meanwhile, toast garlic cloves in small skillet over medium-low heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, 5 to 8 minutes. Cool garlic. Peel and press (or mash) cloves, then, using dinner fork, mash garlic, butter, and 1/2 teaspoon salt in small bowl until combined. Cover with plastic wrap and refrigerate for up to 2 days.
- When ready to serve, heat beans and 1/4 cup water in large skillet, covered, over high heat, 3 to 4 minutes. Remove lid and cook until moisture evaporates, about 30 seconds. Add garlic butter, toss to combine, and season with salt and pepper to taste. Serve.
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