Microwave Green Beans (that everyone loves)
Microwave green beans have to be one of the easiest ways to make green beans. Dress them up the way you like - or don't. They're a popular and simple way to add something healthy and green to the plate.
Servings (change as needed): 4
Ingredients
- 1 pound fresh green beans (string beans) French haricot verts are good too
- 1 1/2 tablespoons butter or olive oil (or half of each) - or a bit less (butter has a richer taste)
- kosher salt (or sea salt), black pepper and garlic powder to taste
Instructions
- PREPARE GREEN BEANS: °Rinse green beans under running water. I use a strainer. °Trim ends of both sides. An easy way is to line up a bunch at a time against the blade of your knife, then chop off ends. Repeat on other side of beans. Place beans in a microwave-safe dish. If you just rinsed them, no need to add more water. If dry, add 1-2 tablespoons water. Cover dish with a microwave-safe lid, an upside down plate or plastic wrap.
- MICROWAVE BEANS: Microwave on High power for 3 1/2 - 6 minutes. Cook time will depend on thickness of beans, power or your microwave and how tender you like them. ° Thin beans like French haricots verts will take 3-4 minutes. ° Regular string beans will take 4-6 minutes. ***Cook for less time to start. Then add more time in 1 minute increments as needed.*** (Times are for a 1200 watt microwave)
- FINISH: Drain excess liquid. Add pat of butter and seasoning. Start with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/8 teaspoon garlic powder (if using granulated garlic, use a bit more). Stir, taste and add more if needed. Serve immediately.
Notes
- Seasoning and topping variations
- panko bread crumbs combined with butter and lemon zest. The instructions are in the recipe for green beans with panko crumbs
- sesame seeds and a drizzle of tahini
- parmesan cheese with butter and garlic powder
- fried onions (you can buy the crispy kind or make them yourself)
- fresh herbs like thyme, oregano, chives, marjoram
- lemon zest - really good!
- top with roasted red pepper sauce
- pomegranate arils for crunch and Christmas colors
- tossed with honey mustard
- drizzle of pesto
- butter and balsamic vinegar
- crushed toasted nuts (as in the pictures)
- How to keep your beans vibrant green: Serve them right after they are finished cooking and they will be bright green. Don't let them sit around covered or they will turn a pea green. Alternatively, see #3 - for company.
- How to make beans ahead for company: When I have company, I blanch the beans several hours ahead of time (microwave or boiling salted water for 2- 3 minutes), then plunge them into an ice bath to cool them down quickly and retain their color. Set aside to dry or pat dry with paper towel. Before serving, I heat butter and oil in a skillet, drop in the blanched beans to heat them through, then add seasoning.
- Make ahead
- Day before: Wash and trim the beans the day before and store them in the fridge. Add 1-2 tablespoons water before microwaving the next day before serving.
- Leftover beans can be stored in an airtight container in the fridge for 3-5 days. Rewarm them for a 60-90 seconds in the microwave.
Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg