Green Beans with almonds and sage browned butter. This recipe takes ordinary green beans and elevates them to the extraordinary category. So Yummy!
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The green beans in my garden went crazy this year. I got 3 crops total from one planting of green beans. My bean plants gave me close to 20 lbs of string beans off of a row of beans that was only 12 feet long. When they stopped putting out new beans, I would be about ready to pull out the plants and realize they were blooming again, and I would soon have another crop of beans. Go figure. With all of the green beans I had to come up with ways I could preserve them for use later in the year.
How to Make Browned Butter with Almonds:
About a year ago, I discovered browned butter, and I never looked back. Browned butter is a butter flavor on steroids for your cooking and baking.
Here is a quick video on how to make the browned butter with sage click here.
When you add the sage to the browned butter, add the almonds at the same time. Remove from the heat and continue to stir until the sage is crispy and the beans are slightly browned.
Cook the Green Beans, assemble, and serve these green beans with almonds and sage browned butter.
Put the beans in a kettle and cover them with water. Add salt, and cook until fork-tender. Drain the water from the beans and put them in a serving dish. Pour the browned butter with almonds over the beans and toss to coat. Serve as a side to Beef Brisket and enjoy it. BTW. make some extra browned butter with sage and dip some fresh bread in it or drizzle it over some pasta.
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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
Green Beans With Almonds and Sage Browned Butter
Ingredients
- 12 ounces green string beans (350g)
- 1/4 cup fresh sage ribbons(8g)
- 2 tbsp slivered almonds(25g)
- 4 tbsp butter
Instructions
- Cook the beans in boiling salted water until fork tender and a little crunchy to bite. Drain and set aside
- Melt the butter in a saucepan or skillet. stir constantly until start to see brown bits on the bottom of the pan. It is normal for the butter to foam up.
- Add the sage and slivered almonds to the browned butter and stir until sage is crispy.
- serve over the beans. Toss to coat the beans.
