Sautéed Green Beans with Smoked Paprika and Almonds
Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?
Gather Your Ingredients
Before You Begin
This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 1½ pounds of green beans with this method.
Instructions
1.
Combine butter, garlic, and paprika in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice; adjust seasoning with salt and pepper. Sprinkle with almonds and serve immediately.
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