This green bean recipe hits all the notes…sweet, savory and crunchy. Fresh green beans are sautéed in a hot pan until blistered on the outside and tossed in a creamy and tangy mayo dressing with pecans. A side of all sides!
Creamy Sautéed Green Beans
- 1 pound green beans or haricot vert
- ¼ cup red onion minced
- 2 cloves garlic minced
- ¼ cup pecans chopped
- 1/3 cup mayo
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons Tamari soy sauce
- 1/2 teaspoon Toasted sesame oil
- 1 teaspoon sambal olek or sriracha sauce
- 1 teaspoon stone ground or Dijon mustard
- Kosher salt & pepper
- Avocado oil or olive oil
- Make the dressing for the green beans by adding the mayo to a bowl along with the lemon juice, 1 1/2 teaspoons tamari, ½ teaspoon sesame oil, 1 teaspoon sambal, 1 teaspoon mustard, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may want more spice or lemon juice. Set aside.
- For the green beans, pre-heat a large non-stick pan just below high heat for 2 minutes with 2 teaspoons of oil. Add the green beans and cook for 7-8 minutes, until blistered on outside, but still crunchy. Add the onions, garlic, pecans and cook for 1 minute. Turn the heat down to medium and add 1 1/2 tablespoons of tamari, ½ teaspoon of sesame oil, and a ¼ teaspoon of salt to the pan and cook for 30 seconds so the beans can steam. Remove from heat and transfer to a large bowl. Once the beans have cooled slightly add enough dressing to coat, and enjoy!
- Green beans will keep in the fridge for 4-5 days. Adapted From: Flavcity
