Another traditional Thanksgiving must-have! There are different ways of cooking your beans. Here, I’m just showing my usual way.

The sheer simplicity of this dish puts your mind at ease from the storm (read: turkey) that’s brewing up in the kitchen. I may be bold enough to say that its a favorite in my household.
Its kind of the opposite of braising where you first blanch the vegetables in liquid and then sear the beans in butter or oil.

To crank up the flavors, I add in minced garlic, lemon juice and the zest of lemon. The garlic gives it a nice bit while the lemon adds sunny brightness. You make this beans and you’ll be forever known as the bean goddess (if that’s a thing), I cross my heart. This is one way of getting your kids to eat beans.

Lemon-Garlic Green Beans

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Prep time: 10 mins        |    Cooking time: 15 mins        |    Serves : 3-4
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Category: Side
Cuisine: Vegetarian, Vegan, GlutenFree
Serving suggestion: Warm, as a side to a main course dish
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Ingredients:

• 1 pound green beans, washed and ends cut off
• 4-5 cups water
• 2 tbsp butter (vegan or regular) + 1 tbsp oil
• 2 cloves of garlic, minced
• 1 tbsp lemon juice
• 1/2 tbsp zest of lemon
• salt & pepper
• 1/2 tsp red pepper flakes (optional)

Method:

1. In a pot, bring the water to boil. Meanwhile, keep a big bowl of ice water at hand. Add green beans to the pot of boiling water and cook till tender for about 4 minutes. Instantly drain the beans and dump them in the ice water to stop cooking.
2. Heat a skillet. Add the butter/margarine and oil to the skillet. Now toss in the garlic (and chili flakes optionally). Stir for about 30 seconds but don’t let it burn. Add the drained beans and saute. Add the lemon juice after 1 min and the zest. Stir and let the liquid reduce. Season adequately.
3. Serve warm alongside mains.