String Beans With Garlic

By Pierre Franey

Updated September 19, 2018

Total Time
15 minutes
Rating
4(139)
Comments
Read comments

Pierre Franey brought this recipe to the Times in 1992. Back then, it was meant to be paired with a rich dish of creamed lump crab meat with country ham, but you may just want to make it a simple side for whatever main you wish.

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 pound string beans, trimmed

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 teaspoon finely chopped garlic

  • 2 tablespoons finely chopped fresh chives

  • Salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 8 milligrams cholesterol; 93 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 286 milligrams sodium; 2 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring 2 cups salted water to a boil in a saucepan. Add the beans, bring the water back to a boil and simmer 6 to 8 minutes. The beans should be crisply tender. Do not overcook. Drain.

  2. Step 2

    Place the oil and butter in the same saucepan. Add the garlic and cook briefly. The garlic should remain white. Add the beans and chives, and salt and pepper to taste. Toss to blend.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
139 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Patricia

Instead of boiling the string beans in 2 cups of water & transferring them, I just put 1/2 cup water in the preheated sauté pan brought to a quick boil, added the string beans & covered for 6 minutes. After 6 minutes, I followed the recipe as written. Delicious!

Patricia

Instead of boiling the string beans in 2 cups of water & transferring them, I just put 1/2 cup water in the preheated sauté pan brought to a quick boil, added the string beans & covered for 6 minutes. After 6 minutes, I followed the recipe as written. Delicious!

Wendy

When you remove the beans from the pot of water, use tongs or a slotted spoon. The water will fall away.

danielle

It doesn’t say to drain the beans

Allan L.

My copy says "drain". From the context, I assume it refers to the beans.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.