Green Beans with Thyme and Garlic

A Delicious and Easy Way to Enjoy a Bountiful Bean Harvest

© Terri Rutter

Nov 14, 2007

Fresh green beans are abundant year round. With a delightful snap and earthy flavor, the green bean is a versatile vegetable that goes great with a variety of main courses, including grilled meats or fish. Because they are fun to eat, kids love them, too. Usually inexpensive, these beans are also an economical way to fill up the plate and stay on a budget. This recipe, which is inspired by rustic French cuisine in its use of lots of fresh herbs, adds a ton of flavor to this simple legume, making this dish perfect for a family supper or a sophisticated dinner party.

It’s your preference for size of bean you choose to serve. While whole beans are more elegant, they can be hard to eat, especially for kids. Snap them into two pieces, if you wish, although any smaller, and they will start to fall apart.

A Bean of Many Names

Green beans are also called snap beans or string beans, because earlier varieties needed to be “strung,” which involved removing a tough fiber running along the belly of the bean needed to be removed before cooking. Today, these beans are fine to eat whole, or after just lopping off the viney end.

The French version of these beans is called haricot verts. While these are delicious if purchased in France, they can be tough and tasteless in the U.S. But, if you trust your green grocer, then choose these slimmer more tender varieties for this recipe.

Green Beans with Thyme and Garlic

• 1 lb of green beans
• 1 clove garlic, smashed
• 1 shallot, sliced thin
• 1 TBS finely minced fresh thyme
• 1 TBS butter
• 1 TBS extra virgin olive oil
• Juice from ½ lemon
• Kosher salt and pepper to taste

Directions

1. Clean the ends of beans
2. Bring a large pot of water to boil, add a couple teaspoons of salt to boiling water
3. Prepare a shock bath: a large bowl of ice water
4. Drop the beans in the boiling water and boil until just tender—not too much—about 1 minute
5. Quickly transfer beans to the cold water, swirl around, drain
6. In a sauté pan, heat the olive oil and butter
7. When butter is melted, add the smashed garlic clove and a dusting of kosher salt
8. Sauté garlic for a few seconds—don’t brown the garlic
9. Add the sliced shallot and sauté for a couple minutes, until the shallot is tender
10. Add the green beans and toss well
11. After the beans have been cooking for a couple minutes, add the lemon juice and the thyme, toss well
12. Sauté until beans are tender, about 3-4 minutes
13. Season with salt and pepper
14. Serve and enjoy!

Thyme is the secret ingredient.

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