What’s the beta on tasty green beans?

Sri Lankan style green beans best I've ever had.

First attempt at tasty green beans! Chosen first because I forgot to get any special ingredients at the grocery store; and this is what we had in the house.

Olive oil, salt, pepper, 2 minced garlic cloves, bread crumbs, and Parmesan!

My fiancé has been following the beta on tasty green beans as well. I was caught taking photos during the process and she called me out for, “Taking photos of green beans to post on Mountain Project!”

Never thought I’d hear that one...

Thanks for all the help everyone!

Thread of the year

1.  Use haricot vert aka “French green beans.”  Whole foods usually has them.
2.  Get water to a full rolling boil, and just before you put the steamer on it, add a couple good sized sprigs of rosemary to the water.

3. Give it about 4 min, no more maybe less.  Depnding on you dlet, toss with a little salt and/or butter but it doesn’t need much.  

this thread is the mountain project content I crave. good job everyone 

Steaming them works great, but don't steam them into oblivion. If you're gonna steam them until they're mush, you may as well just use canned green beans. You want them "al dente", with a bti of snap left in them. (William K's guideline for 4 minutes is about right for haricot vert. regular green benas may take just a bit longer, since they're thicker.)

Once they're steamed, I usually just drizzle them with olive oil, and toss to coat them evenly. (It doesn't take much oil to coat them all. A little goes a long way.) Then I season with fresh-ground garlic sea salt. (I have a separate grinder filled with coarse sea satl and dried minced garlic.) Store-bought garlic salt would also work.

Sichuan style fried green beans are my favorite. I always get them when we order Chinese food, but they're pretty easy to make

https://omnivorescookbook.com/szechuan-dry-fried-green-beans/

Bouncing of out Stephen's Sichuan style- One of my favorite style is a basic sauté with garlic and ginger, and then hitting it with XO sauce.

Here's an easy recipe for sautéed green beans. The fish sauce provides the umami flavor. I didn't provide amounts in the ingredients because it depends on how many green beans you have . The salt is already in the soy sauce and fish sauce so you don't need to add any more. You get salt, sweet, savory, sour, and spicy flavors all combined to enhance the flavor. Fresh aromatics kick up the flavor profile.

1. Sear the green beans in a hot skillet (or wok) with 2 tbsp of a neutral oil (such as grapeseed, safflower or sunflower oil) for 2 minutes.

2. Add about 1/4 cup of water to the skillet(wok) and cover it. This steams the green beans until they're done. 

3. After the water has boiled off,  remove the cover and clear a small area on the pan in the center of the green beans for 1 tsp of a neutral oil to be added to. Then add aromatics of freshly minced ginger,  minced garlic, and chili flakes to the oil.  Allow the aromatics to caramelize first and then stir the aromatics with the green beans. 

4. Add 1 tsp of soy sauce, 1 tsp of fish sauce, and 1 tbsp of brown sugar and stir. 

5. Add slivered almonds.

6. Splash of balsamic vinegar or balsamic vinegar glaze to taste. (optional).

Andrew Krajnik wrote:

 ... use canned green beans. 

Totally agree! Fastest gourmet style green beans in less than 30 seconds:

One can of green beans, optionally heated

One healthy squirt of ketchup

Done!

Heat up the can, drain the water, mix in some peanut butter

Logging my dinner prep on strava makes everything taste better

Suggesting moving this thread to subsection: The Kitchen Range

pkeds wrote:

Logging my dinner prep on strava makes everything taste better

Literally the worst thing that came of 2020