Garlic green beans
Green beans blistered and steamed in one pan, then tossed with sliced garlic. Serves 2.
- Hands-on
- 13 min
- Total time
18 min, show breakdown
- Prep 6 min
- Cook 9 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 5
- Cost/serving
- $1.04
Per serving
- Calories
- 112
- Protein
- 2.9 g
- Fiber
- 4.2 g
- Net carbs
- 7.6 g
- Fat
- 7.1 g
High in (% Daily Value per serving): Vitamin K 57%, Vitamin C 22%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
300 g green beans
Same amount as: 10½ oz, about 3 cups.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
3 tbsp water (45 g)
Same amount as: 45 mL.
1 tsp lemon juice (5 g)
Same amount as: 5 mL, ⅛ lemon squeezed from fresh lemons.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Adds about 0 kcal per serving.
Quantities are for 2 servings. More than 500 g of beans crowds a 30 cm pan. Cook in two rounds.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (185 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 112 | ||
| Total fat | 7.1 g | 9% | |
| Saturated fat | 1 g | 5% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total carbohydrate | 12 g | 4% | |
| Dietary fiber | 4.2 g | 15% | |
| Total sugars | 5 g | ||
| Net carbs† | 7.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 334 mg | 7% | |
| Vitamin A | 53 mcg | 6% | |
| Vitamin C | 20 mg | 22% | |
| Vitamin E | 1.6 mg | 11% | |
| Vitamin K | 69 mcg | 57% | |
| Thiamin (B1) | 0.13 mg | 11% | |
| Riboflavin (B2) | 0.16 mg | 12% | |
| Niacin (B3) | 1.1 mg | 7% | |
| Vitamin B6 | 0.25 mg | 15% | |
| Folate | 50 mcg | 13% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 39 mg | 9% | |
| Zinc | 0.4 mg | 4% | |
| Selenium | 1.3 mcg | 2% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Snap or cut the stem ends off the beans. Slice the garlic thin.
Heat the oil in the pan on medium-high for 1 minute. Add the beans and stir for 3 minutes.
Done looks like: Bright green with a few blistered spots. Add the water. Cover with a lid or a large plate and cook 3 minutes.
Done looks like: Water gone. Beans bend a little but still snap. Uncover. Turn the heat to medium, add the garlic and stir for 1 minute.
Done looks like: Garlic smells strong and is pale gold, not brown. Turn off the heat. Add the lemon juice, salt and pepper.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Beans squeaky and raw in the middle | Not enough steaming time, or very thick beans. | Add another spoon of water, cover and cook 1–2 minutes more. |
| Bitter, brown garlic | Added too early or on high heat. | Add it only at the end, on medium, for about 1 minute. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.