Green Beans with Sage Browned Butter: I can’t get enough of my latest addition – browned butter. I have found a new best friend to pair it with Green Beans. I’m talking tender, sweet, slightly crunchy, fresh from my organic garden, green beans. Yes those green beans!!!
I like the combination so much that I couldn’t stop with just one recipe. This one is; Green Beans with Sage Browned Butter – American style. Also, check out my recipe for Green beans with browned butter – Italian style and finally if you like to spice things up with a little fire in your food you’ll love my Green Beans Southwest with Browned Butter.
Here is how I make the Sage browned butter. Use as little as 1 Tbsp butter in a fry pan. Cook the butter until you start to see browned bits. Add your fresh herb ribbons and saute until the herbs are crisp and crunchy. That’s what makes this butter special. The herbs flavor the butter and become bits of crispy flavor bursts in your mouth.
Mix in a few slivered almonds, pour over the cooked beans. This could even be the main course it is that good.
Here is a short video on how to make the sage browned butter.
Do you have more beans than you can use? Jump on over to my blog on how to blanch and freeze them so they don’t get soggy.
FAQ for Green Beans
Are Browning Breen Beans Okay to Eat?
Browning green beans can be a cause for concern, but they are generally safe to eat. When green beans start to turn brown, it usually indicates that they are past their prime and may have started to lose some of their nutritional value. However, unless the beans are severely wilted or have a foul odor, they can still be consumed. It is important to note that the taste and texture of browning green beans may not be as desirable as fresh ones. If you are unsure about the quality of the beans or if they have been sitting for too long, it is best to discard them to avoid any potential foodborne illnesses.
Do Green Beans Need to be Blanched Before Sauteing?
Green beans do not necessarily need to be blanched before sautéing, but it can be beneficial to do so. Blanching involves briefly boiling the beans and then immediately transferring them to ice water to stop the cooking process. This step helps to tenderize the beans and preserve their vibrant green color. By blanching the green beans before sautéing, you can ensure that they are cooked evenly and have a more pleasing texture. However, if you prefer a crunchier texture, you can skip the blanching step and directly sauté the beans. Ultimately, it depends on personal preference and the desired outcome for your dish.
Do Fresh Green Beans Need to be Soaked Before Cooking?
Fresh green beans do not need to be soaked before cooking, as they are typically tender and cook relatively quickly. However, some people may choose to soak them for a short period of time to help remove any dirt or debris that may be on the beans. Soaking can also help to soften the beans slightly, which may reduce cooking time. If you choose to soak your fresh green beans, it is recommended to do so for no more than 15-20 minutes. After soaking, be sure to rinse the beans thoroughly before cooking to ensure they are clean and ready to be prepared.
Why do Green Beans Turn Brown After Cooking?
After cooking, green beans have a tendency to turn brown due to a chemical reaction called enzymatic browning. This process occurs when the enzymes present in the beans come into contact with oxygen. Enzymatic browning is a natural phenomenon that happens in many fruits and vegetables, including green beans. When the beans are cut or cooked, the protective layer of the cells is damaged, allowing the enzymes to come into contact with oxygen in the air. This reaction causes the green pigment in the beans to oxidize and turn brown. Although the browning may affect the appearance of the beans, it does not necessarily indicate spoilage or loss of nutritional value. To minimize browning, it is recommended to cook green beans quickly and avoid overcooking or exposing them to air for extended periods of time.
Is it Bad to Overcook Green Beans?
Overcooking green beans can have negative effects on their taste, texture, and nutritional value. When green beans are overcooked, they become mushy and lose their crispness. This can result in a less enjoyable eating experience, as the beans may lack the desired crunchiness. Additionally, overcooking can cause the vibrant green color of the beans to fade, making them appear less visually appealing. From a nutritional standpoint, overcooking can also lead to a loss of vitamins and minerals present in the beans. Therefore, it is generally recommended to cook green beans until they are tender but still retain some firmness to ensure optimal taste and texture.
What Happens if you Overcook Green Beans?
Overcooking green beans can result in a loss of their vibrant color, texture, and nutritional value. When green beans are cooked for too long, they become mushy and lose their crispness. This can make them less enjoyable to eat and can also lead to a loss of their natural flavor. Additionally, overcooking green beans can cause them to lose some of their important nutrients, such as vitamins C and K. It is important to cook green beans just until they are tender-crisp to ensure they retain their color, texture, and nutritional benefits
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Green Beans with Sage Browned Butter
Equipment
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- heavy bottom fry pan
Ingredients
- ¾ lb green beans blossom end removed and then cooked until just fork tender.
- 3 tbsp. butter can use as little as 1 Tbsp.
- ⅓ cup fresh sage cut into ribbons
- 2 tbsp slivered almonds
- salt and pepper to taste
Instructions
- To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate and adjust the amount of each ingredient for you.
- Cook the green beans in salted water until they are fork-tender but still a little crisp. Drain and cover to keep warm.
- Add the butter to a skillet over med-high heat.
- Heat butter until begin to just start to see browned bits.
- Immediately add the fresh sage and almonds.
- Cook, stirring constantly until sage starts to turn crispy, remove from the heat. About 10-15 seconds. Be careful to not let the butter burn.
- Put the green beans in a serving dish and pour the butter over the beans.
- Toss to coat, salt, and pepper to taste, serve immediately.
Yummie