Above Average Green Beans

If you don’t like vegetables, its a skill issue, okay? It does not take much to transform the depressing metal pan of boiled vegetables you find at school lunch cafeterias into something buttery, savory, and slightly spicy. These green beans are packed with flavor and so satisfying you might forget they're even vegetables. I usually serve these alongside Tuscan Chicken, and when I have the time, I’ll mix a batch of caramelized onions into them as well.

Basically all you’re doing here is coating the green beans in a butter/oil mixture and roasting them at medium-low heat for about half an hour. This activates the Maillard Reaction, which is a chemical reaction between proteins and sugars that deepens the flavor. The high temperature also breaks down the rigid walls that give green beans their crunchy texture, creating very soft and flavorful green beans that resemble cooked pasta more than crunchy bean stalks. Additionally, the salt, garlic powder, and red pepper flakes dissolve in the fat. Since the flavor enzymes found in garlic and chili are fat soluble, the flavor coats the green beans evenly, and creates an aromatic masterpiece that kicks boiled green beans to the curb.

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Green Beans

Author: Todd Martin

Ingredients

• Green Beans | 2 lbs
• Butter | 2 Tbsp.
• Pure Olive Oil | 2 Tbsp.
• Salt
• Garlic Powder
• Red Pepper Flakes

Instructions

1. Over medium-high heat, melt butter into olive oil. Add green beans and stir generously.
2. Once green beans are coated in oil and butter, add salt, garlic powder, and red pepper flakes.
3. Lower heat to medium and cover. Continue to sauté green beans until they are soft.

Notes

Mix green beans with caramelized onion strips to make this side dish extra delicious.

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