Ingredients
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12 ounces trimmed green beans
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¼ cup water
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1 tablespoon butter or olive oil
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¼ teaspoon salt
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¼ teaspoon black pepper
Directions
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Place green beans in a large skillet; pour in 1/4 cup water.
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Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.
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Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.
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Sprinkle beans with salt and pepper.
Frequently Asked Questions
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Green beans are a low-carb vegetable. They offer fiber, plant protein, vitamins C, A, K and folate, as well as other vitamins and minerals. The fiber in green beans is a combination of soluble and insoluble fiber. Soluble fiber is linked to lower cholesterol and a healthier heart.
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Yes, this is an excellent recipe to make if you're eating gluten-free.
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Absolutely. Try this technique with cut asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. You can also try with carrot chunks, butternut squash cubes or halved Brussels sprouts; double the cooking time and add more water if the pan dries out. Cook tender leafy greens (spinach, baby kale, Swiss chard or mustard greens) this way; use a Dutch oven or another large pot with a lid.
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Fresh green beans should remain unwashed until you are ready to use them. Store unwashed beans in the refrigerator crisper drawer for up to seven days. You can keep them in the packaging they came in from the grocery store or put them in a zip-top bag. (Note: The refrigerator crisper drawer makes a difference in keeping vegetables crisp, and it's where you want to store any fresh meat and fish you'll soon be preparing as well.) The beans are still good if they feel firm and you can snap them in two.
If you are still not ready to use the beans after a week, and they're still good, trim the ends and quickly blanch the beans to help preserve their color and texture. (Note: Blanching is easy: Bring a pot of water to boil, and cook beans for two to three minutes. Then, transfer the beans to a bowl of ice water. Pat beans dry.) You can spread them on trays and freeze them before adding them to freezer-safe bags if you wish. Make sure to include a use-by date on the container and check your frozen produce periodically. They should be good for about three months.
Leftover cooked beans should be cooled and then stored immediately in the refrigerator in airtight bags or containers. They should be good for three to five days. -
We wouldn't force anyone to trim green beans, but they're much better if you snip off the ends to remove the stem and the little nub on the other end. They will be consistently tender when cooked, and you won't have to worry about anything getting stuck between your teeth. Depending on how many pounds of beans you plan to cook, you can quickly trim them in one of two ways: Snip off the ends using kitchen shears, or line the beans up on a cutting board and slice through the ends all at once.
Additional reporting by Carrie Myers, M.S. and Linda Frahm
Nutrition Facts (per serving)
52 | Calories |
3g | Fat |
6g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size about 1/2 cup | |
Calories 52 | |
% Daily Value * | |
Total Carbohydrate 6g | 2% |
Protein 2g | 4% |
Total Fat 3g | 4% |
Saturated Fat 2g | 10% |
Cholesterol 8mg | 3% |
Sodium 179mg | 8% |
Calcium 33mg | 3% |
Iron 1mg | 6% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.