Recipe by Shearyah Hawkins
"These green beans were the side dish my grandmother served most often because we all love them. They are done but not mushy like canned beans."
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1 1/2 pounds
fresh green beans, trimmed and snapped
garlic powder to taste
onion powder to taste
salt and pepper to taste
After reading the other posts, I was NOT going to sacrifice my pans for a 'decent' dish. SO, I sprayed it with cooking spray, then let everything get nice and toasty. It worked fine and I didn't lose my favorite saute pan. The next time I made it, I revamped the entire recipe by adding fresh garlic and onion and a small squirt of lemon juice to 'carmelize everything instead of blacken everything. That just tasted better for us. Thanks for the jumpstart!
I cut the oil dramatically, like to a splash. I sooo wanted to add it while the beans were "burning" but restrained myself. The taste was good, but it did take a while to get to the "burn" stage. Nobody commented on if they liked or disliked them, so I'll hang with a 3. Thanks Shearyah.
I was a little scared to try this but I am glad I did! This was very tasty. I will warn you, your pan will be very dirty! But here is a great tip...
Put some dish soap in the pan and a few inches of hot water. Boil on the stove top and the burnt on spices with just lift off. You may need to scrape the pan a few times as well.
A little oily but good-
I make these beans a lot! My husband doesn't eat green beans any other way. I add fresh garlic to the beans instead of powder. I also add a splash of Balsamic Vinegar on occassion. We really love these!
I added lemon pepper by accident, and it was pretty good. I would think you can pretty much add any favorite seasoning to suit your family. I liked the slightly "burned" or grilled flavor too. I added about a tablespoon of white wine right before I turned the heat off to help get all the bits off the bottom of the pan; that helped with clean-up too! I also soaked the pan over night and had no problem getting it clean.
I was inspired to try this because my mother makes a similar dish. The difference being the green beans are sauteed in freshly chopped onions and olive oil. The garlic was a nice addition. We prefer the flavor of the fresh onions but will now add garlic as well. Thanks for sharing.
I made it exactly as instructed and it was outstanding! I was skeptical when I first read it, but this is now going to be my standard method for cooking green beans!
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Fried Green Beans
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 74
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See how to make a quick-and-easy green bean side.
Green beans simmer with tomatoes and onions until tender and yummy.
Thick or thin, whole or French cut, raw or cooked, green beans are the best side.