Recipe by melinda
"This dish is simple and delicious for a hot summer day. Serve cold as a side dish."
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garlic, peeled and cut in half
fresh lemon juice
fresh green beans, trimmed
I cooked my string beans in some salted boiling water for a few minutes (3-4 minutes), I used frozen string beans. We like our veggies crunchy so I undercook a little bit and then quickly rinse with cold water. I sauteed the garlic in the olive oil. I threw the green beans in a bowl poured garlic and oil over the whole thing and squeezed 1/2 of a fresh lemon and tossed again. Added a tiny bit of salt and it was great. I think 1/4 cup of oil is too much. 2 tablespoons is more than enough. Follow your common sense when cooking and you'll never go wrong. Thanks for sharing.
After reading many reviews that said this recipe was too oily I decided to cut the oil down to 2 tablespoons and I had a little more than a pound of beans. I first boiled the beans in salted water and then rinsed them with cold water. I sauted the garlic in oil and poured it over the beans. They were great with the changes.
I think you need to be Italian to really enjoy this dish. My boyfriend's whole family makes a variation of these green beans and they love them. My friend's overweight 13 year old daughter won't eat any vegetables, she told her mom the only ones she can eat are green beans. So I made her a batch and she ate the whole thing! I used 4 garlic cloves and sunflower oil instead of oil (my preference). I also substitute a little white vinegar in place of some of the lemon juice.
Tasty. I use shallots instead of garlic due to allergy. Simple to make. They can be served cold and are quite good that way.
Love the flavor. I lightly steamed the green beans and then heated up 1/8 cup of olive oil and 2 tablespoons of butter and garlic in a fry pan. Stir fried the green beans lightly, adding salt and pepper to taste. Topped with sliced almonds.
For those who don't like the tartness of the lemon juice, cut down to 1 tablespoon and use the zest of half a lemon. Loads of lemon flavor without the sourness. I also cut down on the olive oil to 2 tablespoons and added a bit of fresh ground black pepper. One of my favorite ways to prepare green beans!
These remind me of the green beans from Bucco di Beppo, one of my favorite Italian restaurants. I loved them, my son who wont eat green beans ate the. Husband said they were ok. I personally could eat them like this everyday.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon String Beans
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 98
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