Spicy Green Beans
Simple spicy side dish that goes with so many main course selections. Can be as spicy as you desire; just adjust the amount of cayenne.
Simple spicy side dish that goes with so many main course selections. Can be as spicy as you desire; just adjust the amount of cayenne.
- Carbohydrate 10.5935099645009 g
- Cholesterol 7.62578125327025 mg
- Fat 2.99026840623372 g
- Fiber 1.92776762657242 g
- Protein 1.27752745501293 g
- Saturated Fat 1.86958594963133 g
- Serving Size 1 1 Serving (117g)
- Sodium 24.9659237087612 mg
- Sugar 8.66574233792849 g
- Trans Fat 0.233143028486365 g
- Calories 71 calories
Step-by-step
- Ingredients: 1 tablespoon butter, salt and pepper to taste, 1 pound baby green beans (sometimes referred to as French beans), cayenne pepper to taste (I use about 1/4 tsp)
- Melt butter in a skillet over medium heat.
- Add green beans and cook until tender-crisp, about 5-7 minutes.
- Season with salt, pepper, and cayenne pepper to taste.
- Serve immediately.
While heavy casseroles blanket vegetables in dense layers of cream and fried onions, this crisp preparation relies on direct heat and targeted seasoning to highlight the natural qualities of the produce. When procuring green beans at the market, look for pods that snap cleanly when bent rather than bending softly, as rigidity indicates moisture content and internal sugar levels that directly affect final texture. Managing moisture before the vegetables hit the pan prevents steaming and guarantees proper browning.
Equipment and Technique Considerations
Achieving the right texture requires a wide skillet that allows the pods to make direct contact with the hot surface without overcrowding. If a heavy cast-iron skillet is unavailable, a stainless steel pan provides adequate heat retention provided it is preheated properly over medium-high heat for at least three minutes before adding the fat. Butter burns easily at high temperatures due to milk solids, so keeping the heat moderate or adding a splash of neutral oil prevents acrid flavors from developing.
- Fresh beans require trimming of the stem ends, while frozen varieties should be completely thawed and thoroughly patted dry with paper towels to eliminate surface water.
- Adjusting the cayenne pepper gradually ensures the heat complements rather than overpowers the natural sweetness of the pods.
- Maintaining a bright green color depends on avoiding prolonged exposure to excessive heat once the vegetables reach tender-crisp doneness.
