Lemon Butter Green Beans Recipe

Green beans: Fresh and trimmed, these provide the main body of the dish with a crisp texture and vibrant color.

Butter: Adds a rich, creamy flavor that complements the lemon and green beans perfectly.

Lemon: Both the zest and juice are used to infuse the dish with a bright, tangy flavor.

When blanching green beans, ensure you immediately transfer them to an ice bath after boiling. This halts the cooking process and helps retain their vibrant green color and crisp texture.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be cooked in the same way as green beans, providing a comparable crunch and flavor.

• green beans - Substitute with broccoli florets: Broccoli florets offer a similar nutritional profile and can be steamed or sautéed like green beans, making them a suitable alternative.

• butter - Substitute with olive oil: Olive oil provides a rich, buttery flavor and is a healthier fat option, making it a good substitute for butter.

• butter - Substitute with ghee: Ghee has a similar taste and texture to butter but is lactose-free, making it a great alternative for those with dairy sensitivities.

• lemon - Substitute with lime: Lime offers a similar acidic and citrusy flavor, making it an excellent substitute for lemon in both zest and juice form.

• lemon - Substitute with white wine vinegar: White wine vinegar provides a similar tangy acidity and can be used in place of lemon juice to achieve a comparable flavor profile.

• Allow the green beans to cool completely before storing. This helps to prevent condensation, which can make the beans soggy.

• Transfer the cooled green beans to an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible before sealing.

• Store the container or bag in the refrigerator. The lemon butter green beans will stay fresh for up to 3-4 days.

• For freezing, spread the cooled green beans in a single layer on a baking sheet. Place the baking sheet in the freezer for about 1-2 hours, or until the beans are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the green beans to a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.

• When ready to use, thaw the green beans in the refrigerator overnight or reheat directly from frozen. To reheat, sauté in a skillet over medium heat until warmed through, adding a bit more butter if needed to refresh the flavor.

• If you prefer a quicker method, you can also microwave the green beans on a microwave-safe plate, covered with a damp paper towel, for 1-2 minutes or until heated through.

• Avoid refreezing green beans once they have been thawed, as this can affect their texture and flavor.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a small amount of butter or olive oil to the skillet.
  • Add the leftover green beans to the skillet.
  • Stir occasionally until heated through, about 3-5 minutes.
  • Add a splash of lemon juice to refresh the flavors.

• Microwave Method:

  • Place the green beans in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  • Microwave on high for 1-2 minutes, stirring halfway through.
  • Check if heated through; if not, continue in 30-second intervals.
  • Add a bit of lemon zest and lemon juice before serving.

• Oven Method:

  • Preheat the oven to 350°F (175°C).
  • Spread the green beans in a single layer on a baking sheet.
  • Cover with aluminum foil to prevent drying out.
  • Bake for 10-15 minutes, or until heated through.
  • Optionally, drizzle with a bit more butter and lemon juice before serving.

• Steaming Method:

  • Place the green beans in a steamer basket over boiling water.
  • Cover and steam for 2-3 minutes, or until heated through.
  • Toss with a bit of butter and lemon zest after steaming.

• Large pot: Used to blanch the green beans in boiling water.

• Colander: Essential for draining the blanched green beans.

• Large skillet: Needed to melt the butter and cook the green beans with lemon zest and juice.

• Wooden spoon: Useful for stirring the green beans while cooking in the skillet.

• Zester: Required to zest the lemon for added flavor.

• Citrus juicer: Handy for extracting juice from the lemon.

• Measuring spoons: Necessary for measuring the butter and lemon juice accurately.

• Knife: Used to trim the green beans and cut the lemon.

• Cutting board: Provides a safe surface for trimming the green beans and cutting the lemon.

Prep ingredients ahead: Trim and wash the green beans the night before to save time on busy days.

Use a microwave: Blanch green beans in the microwave for 2-3 minutes instead of boiling.

Zest and juice in advance: Zest and juice the lemon ahead of time and store in the fridge.

One-pan method: Cook green beans directly in the skillet with a splash of water to skip the blanching step.