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Brown Butter Green Beans Recipe
Ash Tyrrell

Brown Butter Green Beans Recipe

I made these brown butter green beans last week, and I have not stopped thinking about them since. The butter turns toasty and nutty while the beans blister in the pan. I expected a basic side dish, but I got something I wanted to eat straight from the skillet.
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Prep Time 5 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound green beans trimmed: Pre-trimmed beans save time, and fresh ones give the best snap.
  • 2 tablespoons oil: Oil keeps the butter from burning too fast so use a neutral one.
  • 2 tablespoons butter: This is the star and it turns nutty and golden as the beans cook.
  • 1 teaspoon salt or a good sprinkling: Salt early so the beans season all the way through.
  • 1/2 teaspoon Italian herb blend optional: A small dash adds a savory, cozy note.
  • 2 tablespoons fresh parsley chopped (optional): Add it near the end for a bright, fresh finish.
  • 1 tablespoon capers chopped (optional): Capers bring a salty, tangy pop, so go easy on extra salt.
  • 2 tablespoons grated Parmesan optional: Grate it fresh, because pre-shredded cheese will not melt as nicely.
  • 1 teaspoon lemon zest optional: Zest the lemon right before serving for the strongest aroma.

Method
 

  1. Rinse the beans and dry them well. Trim the stem ends if they are not already trimmed. Dry beans brown better, so I never skip patting them with a towel.
  2. Place your extra large skillet over medium heat. Let it warm up for a minute or two. A properly heated pan helps the beans start browning as soon as they land.
  3. Add the oil first, then the butter. Let the butter melt and start to foam gently. The oil protects the butter, so it can turn golden instead of scorching.
  4. Tip in all the green beans and sprinkle on the salt. Add the Italian herb blend now if you are using it. Give everything a quick toss so the beans are glossy and coated.
  5. Set the lid on the pan, leaving a small gap for steam to escape. Turn the beans every 5 to 7 minutes with tongs. This keeps them cooking evenly and soaking up that buttery flavor.
  6. If the beans start browning before the 15-minute mark, lower the heat to medium-low. The butter should turn nutty, not dark. A deep toasty smell is your best sign you are on track.
  7. Keep cooking for about 25 minutes in total. The beans should still look green, but wilted and charred in spots. I sometimes leave them a few minutes longer for extra char.
  8. During the last few minutes, stir in the parsley or capers if you like them. Taste a bean and adjust the salt. Right before serving, shower on the Parmesan and lemon zest.
  9. Move the beans to a warm platter and serve while they are hot. They taste best fresh from the pan. Spoon any buttery bits from the skillet over the top.

Notes

  • I always use my biggest skillet, because crowded beans steam and turn soft instead of browning.
  • I dry the beans well before cooking, since extra water slows down the browning.
  • I keep the heat at medium and drop it if the pan smells too smoky.
  • I leave the lid slightly open, which softens the beans without making them soggy.
  • I toss the beans often, so the butter and oil coat every piece evenly.
  • I season in the pan and again at the end, because tasting is the only way to get it right.
  • I add lemon zest last, since heat dulls its fresh flavor.