Pan-Roasted Green Beans
- 1-1/2 pounds fresh snap beans
- 2 teaspoon olive oil
- 2 to 3 shallots, minced
- 2 teaspoon lemon
- 1/4 cup water
- salt and pepper to taste
Step 1: Heat olive oil in 12 inch skillet. Add minced shallots. Saute for 1 to 2 minutes.
Step 2: Add green beans, 1/4 tsp salt and 1/8 tsp pepper. Saute for about 5 minutes until the beans start getting brown spots.
Step 3: Add water and cover for about 2 to 3 minutes until crisp tender and bright green. Remove cover and cook until water evaporates.
Step 4: Add lemon juice. Do not overcook.