Garlic & Rosemary Green Beans

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Green beans! I’m always looking for new ways to prepare green beans, and it’s not because I grow an abundance in my garden. In fact I’m new at gardening and only planted a couple of things to see if I could even do it LOL. It was a little scary, but It’s shaping up!

Anyway, back to green beans. They are one of the very very few vegetables I can get my husband to eat. He loves green beans, green salads, tomatoes, and that’s pretty much the extent of it. No corn, no peas, carrots are tolerable, no zucchini, no squash of any kind for that matter. Yea he’s picky. Needless to say, we eat a lot of salads around here! I don’t always want salads though.

About once a week, I like to have what most people call Sunday Dinner. You know, where it’s a bit fancier than the quick meals that are served during the week. It’s more than a casserole and tossed salad. Usually it’s a meat and potatoes kind of deal, and of course a veggie side for that beautiful color and nutrition.  We’re not always tied down to only Sundays. Sometimes the convenient day for such a meal is during the week. It all just depends on scheduling, and keeping the main focus in sight, to all be together!

So, one beautiful Sunday early evening we had some family over, and my husband’s Aunt brought some beautiful lamb chops. Ohhh man, we love lamb! I know, you’re here for the green beans! I got this! So anyway, I decided to make these green beans to go along side the lamb, and oh my, it was so delicious! It would go well with any meat, but if it were any meat other than the lamb, it probably would have stolen the show. This green bean dish is bold in flavor due to the garlic. If you are not a huge garlic fan, you can cut back on how much you use. We love the stuff, and we like a lot of garlic flavor. Plus, the rosemary goes so very well with garlic and it’s so fragrant. Your kitchen is going to smell heavenly!  This is quite an easy side dish, even with the blanching process. You can blanch the green beans ahead of time if you want to. I did. The reason I blanch them first, is because we like our green beans soft, plus blanching them gives it such a pretty bright green color.

After blanching (which only takes a minute or two), everything is tossed into a skillet to saute until the green beans reach your desired doneness. Like I said, we like our’s soft. Not mushy, but soft. So while sauteing, in between stirs, I would cover the pan. It took about 10 minutes or so for that many green beans. But it was perfect! The lamb chops were finished at the same time! Booya!

Absolutely delicious, and beautiful flavor! I hope you try them with your family and enjoy them as much as we did!

A few of my favorite things used in this recipe:

  • Calphalon 12-inch non-stick fry pan – I love this pan. I use it for just about anything you’d need a large skillet or saute pan for. It’s durable, and made for even heating.
  • Heirbls Kitchen Tongs – Every kitchen needs a good set of tongs. These are easy to clean and easy to store. These are great for tossing salads, turning meat including bacon, sauteing things like these green beans and a lot more. Very versatile cooking tool.
Print Recipe
Garlic & Rosemary Green Beans Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Course Side Dish
Cuisine American
  1. Bring a large pot of salted water to a boil. Meanwhile, prepare your ice bath. Get a very large bowl, fill with ice, and water.
  2. Once the water starts to boil, add green beans and cook for about 2 minutes, or until they are crisp tender and bright green. Drain, and immediately submerge green beans into ice water to stop the cooking process. Drain well.
  3. In a large saute pan or large skillet, heat olive oil, pressed garlic and rosemary. Stir in green beans to coat. Season with sea salt and freshly cracked pepper to taste. Saute over medium heat, stirring occasionally, until green beans reach desired texture. We like ours soft, but not mushy and limp, so I covered the pan in between stirs, and it took approximately 10 minutes.
  4. Serve immediately, and enjoy!
Recipe Notes

Adapted from BigOven

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