Try this Creamy Green Beans recipe, or contribute your own.
- Carbohydrate 0.734869166666667 g
- Cholesterol 0.6125 mg
- Fat 0.159044166666667 g
- Fiber 0.006625 g
- Protein 0.538675 g
- Saturated Fat 0.102328333333333 g
- Serving Size 1 1 serving (169g)
- Sodium 7.45308333333333 mg
- Sugar 0.728244166666667 g
- Trans Fat 0.00820166666666668 g
- Calories 6 calories
Step-by-step
- Preheat large deep non-stick skillet on medium heat; add oil, water and green beans.
- Cover and cook for 15-20 minutes or until green beans are tender, stirring every 5 minutes.
- If green beans start burning, add a splash of water.
- Turn off heat (I also move skillet to next cool burner to prevent yogurt from curdling) and add salt, ground black pepper and garlic; stir to combine.
- Add Greek yogurt and stir; adjust seasoning to taste (mainly garlic).
- Serve hot or cold, both way are delicious!
Home cooks frequently commit the error of adding fermented dairy directly to a sizzling hot pan, which invariably causes the proteins to seize and separate into an unappealing graininess. Preventing this chemical breakdown requires controlling thermal energy by moving the skillet off the active burner entirely before incorporating high-fat plain Greek yogurt. Achieving optimal tenderness in two pounds of trimmed string, wax, or scarlet runner beans depends on a combination of steaming and sautéing. Introducing three tablespoons of water alongside one tablespoon of extra virgin olive oil inside a covered deep non-stick skillet creates a pressurized micro-environment. Cooking this mixture over medium heat for fifteen to twenty minutes allows the moisture to soften the fibrous cell walls of the pods while the oil promotes surface browning once the liquid evaporates. Stirring every five minutes ensures even heat distribution across the surface of the vegetables. Raw garlic contains volatile sulfur compounds that taste intensely pungent when cooked aggressively, so stirring two to three freshly grated cloves into the warm pan after the heat source is turned off preserves a bright, aromatic bite without harsh acridity. Dairy substitutions function smoothly here if dietary requirements demand plant-based alternatives; standard coconut cream matches the three percent milkfat content found in whole milk yogurt closely enough to maintain the required emulsion without breaking. Salt at three-quarters of a teaspoon enhances the natural sweetness of the legumes by suppressing bitterness receptors on the tongue, while freshly ground black pepper introduces piperine for mild heat. Final seasoning adjustments should focus primarily on garlic volume to balance the tart lactic acid present in the dairy component. Leftovers maintain proper textural integrity when stored in an airtight container in the refrigerator for up to three days, though rapid chilling prevents further softening of the cellular structure.
