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.

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