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String Beans

String Beans Recipe

Created by West Beck HS, Charlotte, NC | Maggie Baker, 2014-2016 | Edited by Delphine Remy

Yields: 4-5 servings | Total time: 20 minutes

Reinvent the green bean casserole! This one is so much better!


  • 1 teaspoon salt
  • 1 lb. string beans “tails removed”
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons diced shallots
  • 2 tablespoons minced garlic
  • ¼ teaspoon chopped fresh rosemary
  • ¼ teaspoon grated lemon zest
  • Spritz of fresh lemon juice


  • Fill a 4-quart pot with water about ¾ full and bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch them for 3 minutes.
  • Drain the string beans and place them in ice bath to stop cooking and to preserve the color.
  • In a sauté pan over medium heat, heat the olive oil. Add the shallots, the garlic and the chopped rosemary and sauté for about 3 minutes.
  • Deglaze the pan with ¼ cup of water.  Add the blanched string beans and a pinch of salt. Taste for doneness.
  • Add lemon zest and spritz of lemon juice.
  • Serve immediately! Mmmm DELICIOUS!

Green beans are low in calories, full of fiber and K & A vitamins that promote bone health. And bonus, they are a source of proteins!
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