I have always loved green beans.
My mother used to fix them with bacon and onion, then finish them with cream and cheese (Velveeta).
I loved both the beans and the sauce – it was like cream of bean soup.
I don’t make green beans like that – for a lot of reasons, not the least of which is the Velveeta. It’s been a couple of decades since I’ve had Velveeta. I have no idea if I would like the taste.
I remember it being a great cheese for melting. Then I remember it’s a ‘cheese product’ rather than a cheese.
And I live in France. France has rather a lot of different cheeses. I’m working on trying them all….
In the meantime, this is my absolute favorite way of cooking beans now – green, purple, or yellow.
Click here to Pin Sautéed Green BeansPrint
Sautéed Green Beans
I use butter and olive oil together. I like the flavor of butter and the olive oil keeps it from getting too brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- Method: Skillet
- 8oz (250gr) green and purple beans (or all green), trimmed, cut
- 3 small shallots, peeled, cut in half
- 2 tsp olive oil
- 2 tsp butter
- handful green basil, chopped
- handful purple basil, chopped
- Heat butter and olive oil in a small skillet.
- Add shallots and sauté briefly, 2 – 3 minutes.
- Add beans, cover and sauté over medium heat until tender, 7 – 10 minutes.
- Uncover, stir in herbs and serve.
Add salt & pepper to taste.
- Serving Size: 1/2 recipe
- Calories: 121
- Sugar: 4.9 g
- Sodium: 9.3 mg
- Fat: 8.8 g
- Saturated Fat: 3.1 g
- Trans Fat: 0 g
- Carbohydrates: 10.5 g
- Fiber: 3.6 g
- Protein: 2.6 g
- Cholesterol: 10.2 mg
Keywords: green beans, fresh herbs
If you want to be daring: Green Beans with Prosciutto & Garlic Chips
I always plant both green and purple beans. The purple beans have purple flowers and stems, adding a lovely contrasting color to the garden.
They turn green when cooked.
But they look so pretty in the basket, along with the green & purple basil.
Regarding my potager / veggie garden….
As usual, it isn’t a normal growing year. I’m starting to realize that ‘not normal’ is normal.
This year I have lots of big green leaves but nothing under them.
Look at all that lovely green!
I counted 2 butternut squash the other day.
I have 4 plants.
I ordered Delicata squash seeds from Amazon. They were listed as ‘American Delicata Squash’.
That’s all good as we don’t have the seeds here.
The packet came from China.
They are not Delicata squash. I have no idea what they are.
On the other hand don’t the Red Kuri and Green Hokaido plants look great?
There are 5 of each hiding under the leaves. I was expecting at least twice that many.
I’m going to be buying a lot of vegetables this year.