One of the easiest and most satisfying side dishes is green beans – especially with lemon butter, parmesan, and pine nuts! Sautéed Lemon Butter Parmesan Green Beans are the new green bean casserole!!
SAUTEED LEMON BUTTER PARMESAN GREEN BEANS
Lord Byron’s Kitchen is no stranger to green bean recipes; there’s a few here that you might like to try. Sautéed Lemon Butter Parmesan Green Beans were McKenna’s favourite. We all love green beans, but my personal favourite are these Hot and Spicy Szechuan Green Beans. The most popular green bean recipe here at Lord Byron’s Kitchen is my Herb Buttered Corn and Green Beans.
I used to think of green beans as a primarily Thanksgiving-driven ingredient. And, I blame Americans for that. Damn their green bean casserole deliciousness!! If you’ve never tried a green bean casserole, try Sabrina’s recipe. Her Green Bean Casserole recipe is one of my favourites and the reason I think of green beans at Thanksgiving time.
AN INEXPENSIVE WAY TO GET MORE VEGGIES ON YOUR PLATE
We’re trying to incorporate more vegetables into our regular Monday-Friday meals. It only makes sense that green beans become one of the regular features. They’re delicious, healthy, inexpensive, and you can do almost anything with them. Even an over cooked green bean is still a good one!
In our home, we are major fans of a traditional Thanksgiving and Christmas dinner. Every year I put on a full spread – even if it’s just for the three of us. And, every year since John.e has been a member of our family, green beans has been a part of that spread.
I didn’t grow up with green beans. If they were not in a can of mixed veggies or in a bag of frozen veggies, then chances were we were not eating them. My parents never ever bought fresh green beans. That is why there were not a regular item I was used to preparing until I met John.e.
Now though, we have them a few times year – I admit! – not quite often as we should! Green beans go so well with the traditional meals we’re used to eating. But, they can easily be incorporated into regular weeknight dinners.
HERE IS WHAT YOU WILL NEED FOR THIS RECIPE:
- Butter – If you use salted butter, cut back on the salt you’ll add to this dish.
- Green Beans – Was them well and trim the ends if preferred.
- Garlic – Use fresh garlic, because it makes a world of difference in this dish.
- Seasonings – Just your basic salt and pepper is needed.
- Lemon Zest – This adds so much brightness and freshness!
- Pine Nuts – These can be pricey, so feel free to omit them. If you do use them, toast them for maximum flavour.
- Parmesan Cheese – The nutty saltiness of the parmesan pairs very well with fresh green beans.
TOASTING PINE NUTS
The first thing you should do is to toast your pine nuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!
I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.
So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.
A GREAT SIDE OR COMPLIMENT TO ANY MEAL!
How about you, Dear Reader? Are green beans a regular food item in your home? Or do you just serve them in the fall? I like to pair green beans with other vegetable dishes too. They’re great with Scalloped Potatoes. And, they’re delicious with Mashed Cauliflower with Cream Cheese. But, I like them best with my all-time favourite – Stuffing!!!
Sauteed Lemon Butter Parmesan Green Beans has the ability to replace your current favourite green bean recipe, and it just might! You’ve been warned!
It’s the combination of the beans being sauteed in the butter, along with the fresh lemon zest and all of those pine nuts that make this green bean side such a refreshing change from regular, boring green beans.
I just know you’ll love the cheesy saltiness and the bright lemon flavour paired with the black pepper. Trust me, Dear Reader, you’ll want to save this recipe so that you can make it over and over again!
Sauteed Lemon Butter Parmesan Green Beans
- 4 tablespoons butter
- 2 pounds green beans, tips trimmed
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon grated lemon zest
- 1/4 cup pine nuts, toasted
- 1/2 cup grated parmesan
- In a skillet over medium heat, melt the butter until it begins to bubble. Add the garlic, green beans, salt, and pepper. Toss to coat in the butter. Saute for 3-5 minutes or until beans are heated through, but not limp or soft.
- Once the beans are cooked to your liking, turn off the heat. Add lemon zest, pine nuts, and parmesan. Toss into the beans until well distributed.
- Transfer cooked green beans to a platter. Garnish and serve.