Braised Green Beans
The goal is not to keep the beans bright green, but to push them into a deeper, concentrated flavor profile. When done right, the beans lose their raw snap, turning pliable and heavy with the essence of the braising base.
Don't fear the softened bean.
These are not meant to be crisp-tender. Allow them the time to absorb the liquid fully, turning a muted olive color.
- Heavy-bottomed pot with a lid
- Tongs
- Chef's knife
What goes in.
- 1.5 lbfresh green beans, ends trimmed
- 3 tbspbutter or olive oil
- 1/2 cupchicken or vegetable stock
- 2 clovesgarlic, smashed
- 1 tspkosher salt
- 1/2 tspblack pepper
Building layers
Searing the beans in fat before adding liquid creates a toasted exterior that holds up during the longer, slower simmer.
The method.
Sear the beans
Heat the fat in your pot over medium-high heat. Add the beans in a single layer. Let them sit undisturbed for 3 minutes until they show charred spots.
Add aromatics
Add the smashed garlic and toss for 30 seconds until the scent fills the kitchen.
Braise
Pour in the stock and immediately cover the pot. Reduce heat to medium-low. Let cook for 20 to 25 minutes.
Reduce the liquid
Remove the lid. If there is more than a thin layer of liquid at the bottom, turn the heat to medium-high and stir frequently until the liquid reduces to a glossy coating on the beans.
Other turns to take.
Bacon-fat base
Start by rendering 3 strips of chopped bacon in the pot, then sear the beans in the resulting fat.
Acid finish
Stir in a teaspoon of sherry vinegar or lemon juice just before serving to sharpen the final flavor.
When it doesn't go to plan.
If the beans look dry but aren't yet tender, add a splash of water, not stock, to prevent them from becoming overly salty.
Use a pot wide enough that the beans aren't stacked too high, otherwise they will steam unevenly.
Smashed garlic works better than minced here; it flavors the liquid without burning during the long braise.
The ones that keep coming up.
Can I use frozen beans?
You can, but they will release more water and take less time to cook. Skip the sear and just start by braising them with the stock.
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