Fresh green beans steamed; then sautéed with butter, chicken and beef broth, Kosher salt and black pepper will be your new favorite vegetable.
Have you ever eaten at Outback Steakhouse and had their green beans? Our kids just love them and that says a lot! I looked everywhere to find the recipe with no luck, but I came up with this version and I have to say, they’re very similar.
How do you make Sautéed Green Beans?
For this recipe you’ll need fresh green beans, butter, chicken broth, beef broth, Kosher salt and black pepper. You can also use french haricot beans or frozen, but I prefer fresh for the extra crisp.
Add the green beans to a double boiler pot with water on the bottom, cover with a lid and bring to a boil. Once the water comes to a rolling boil, steam the green beans for approximately 3 minutes. You want them to be on the crispier side and not mushy.
Melt butter over medium high heat in a large skillet; then add the green beans and both broths. Simmer 2-3 minutes until the broth is reduced and becomes slightly thickened; then season with salt and pepper.
Green beans are my personal favorite vegetable and over the years I’ve made quite a few variations like Chili Garlic Green Beans, Green Beans with Tomato and Garlic and Parmesan Roasted Green Beans.
However, these Sautéed Green Beans have become our go-to vegetable over the years because they’re so simple to make and tasty every time. ~Enjoy!
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Sautéed Green Beans
Ingredients
- 1 1/2 pounds fresh green beans or haricot verts, washed and trimmed
- 1 tablespoon butter
- 1/4 cup chicken broth
- 1/4 cup beef broth
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Add the green beans to a double boiler pot with water on the bottom, cover with a lid and bring to a boil. Once the water comes to a rolling boil, steam the green beans for approximately 3 minutes. You want them to be on the crispier side and not mushy.
- Melt butter over medium high heat in a large skillet; then add the green beans and both broths. Simmer 2-3 minutes until the broth is reduced and becomes slightly thickened; then season with salt and pepper.
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