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How to Cook Green Beans Perfectly!
This is my favorite green bean recipe. There are endless ways to cook green beans, but my favorite way is to saute them after blanching them in boiling water, then adding a little bit of butter (I mean a lot! You know me folks, you can never have too much butter!), toasted almonds, sundried tomatoes, and garlic. This blend of ingredients is simple to prepare but results in a dish that explodes in flavor!Whether you're looking for a healthy side dish or just something delicious to add to your meal, green beans should be your go-to choice!So let's get cooking!
Recipe Video
Recipe Ingredients
- 1 ½ pound Fresh Green Beans, cleaned and ends cut off
- 2 to 3 tablespoons Sweet Butter
- ½ cup Shallots finely sliced, if you do not have it use onions
- ¼ cup Sundried Tomatoes cut into very thin julienne
- 1 or 2 tablespoons Garlic chopped
- 2 tablespoons Parsley chopped
- ½ cup of Toasted Almonds
- Salt and Pepper to taste
Recipe Instructions
- If you are cooking your vegetables in advance for your dinner party, you can Poach or steam them in advance and plunge them in ice cold water to stop the cooking process. You can do this a day in advance if you like and when ready to eat all you have to do is to reheat them in butter like the Chef did in the video.
- In a sauté pan or in a wok, heat your butter when hot and he shallots and cook for a couple minutes. Add sundried tomatoes and cook for a couple minutes.
- Add the poached green beans, and heat for a couple minutes. Add the garlic, when fragrant remove from the heat immediately. Add more butter of you like!!!:)
- To serve at the last minutes add the toasted almonds and chopped parsley.
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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