Cooking Classics: Lemon-Thyme Green Beans

Cooking Lessons. How To Blanch Green Beans By Rebecca Gordon Buttermilk Lipstick Southern hostess Editor-in-chief southern cooking tailgating entertaining lifestyle brand pastry chef writer author food stylist tv cooking personality talent author photographer fox 6 contributor birmingham alabamaCooking Classics

From The Garden

Green Beans

Green beans are a reliable side dish staple that pair well with just about anything on the menu whether it’s a weeknight supper or a lovely meal fit for a southern social. Their vibrant color & crisp snap when cooked properly offer exciting texture on the plate taking a humble serving of meatloaf or roasted chicken to a whole new level with simple additional flavors that can be prepared quickly. Lemon-Thyme Green Beans tossed in butter, sautéed shallots, a smidgen of lemon & fresh herbs are certainly worthy anytime. Follow my tips for blanching & sautéing green beans & make this tasty dish right away.

Cooking Lessons. Lemon-Thyme Green Beans By Rebecca Gordon Buttermilk Lipstick Southern Hostess How To Black Green Beans Editor-In-Chief Southern Tailgating Cooking & Entertaining Lifestyle Brand Pastry Chef Author Writer Food Stylist Photographer TV cooking Personality Talent Editorial Director Fox 6 Contributor Birmingham Alabama

Rebecca GordonLemon-Thyme Green Beans
makes 10 servings

2 lbs green beans
1/4 cup butter
1 shallot, minced {about 2 Tbsp}
The juice of a lemon
2 Tbsp fresh thyme leaves
Kosher salt & freshly ground pepper

Blanch the green beans in boiling water 4 minutes. Drain & shock in ice water. Melt the butter in a very large, heavy skillet over Medium heat. Sauté the shallots 3 to 4 minutes or until tender. Add the green beans & cook 1 to 2 minutes or until heated through Stir in the lemon juice & the thyme. Season with salt & pepper. 

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Cook, Saute & Entertain With A French Skillet By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking & entertaining Lifestyle Brand pastry chef writer photographer author tv cooking personality food stylist fox 6 contributor Birmingham AlabamaHow To Prepare Green Beans

Blanching & sautéing green beans is an effortless way to prepare this culinary staple. The blanching process prepares them for a quick sauté just before serving them. Sautéing the green beans allows you to season them to compliment other dishes you may serve with them. On the plate, the vegetable steps up year round to provide beautiful color, texture & eye-pleasing appeal to lovely meals. Although the typical growing season runs from about July to September, your local market has savvy resources to ensure the crop is available to you almost year round. 

Lemon-Thyme Green Beans By rebecca gordon buttermilk lipstick southern hostess cooking lessons editor-in-chief tailgating cooking entertaining brand pastry chef writer tv cooking personality photographer editorial director fox 6 contributor birmingham alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Green beans offer valuable benefits nutritionally. An excellent source of fiber & Vitamin C, they’re low in calories & carbohydrates. They remind me of days when my grandmother, Nana, would visit during the holidays. My mother, my sisters & I would sit at the breakfast table & snap beans for the evening dinner while she would recount old war stories, lavish Mardi Gras Balls & the time she was invited to attend the opening of Gone With The Wind in Atlanta, Georgia– my uncle was ill so she declined but it was that story in particular she shared the most. I always imagined if Nana had attended, she would have donned The Curtain Dress made from green velvet. Learn how to prepare this easy side dish start to finish. Here’s what you should know.

Lemon-Thyme Green Beans By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating & Cooking Brand Pastry Chef Writer Food Stylist TV Cooking Personality Editorial Director Fox 6 Contributor Birmingham AlabamaNo. 1

The Snapping

Snapping beans prepares them for the cooking process.

Hold the bean in one hand & remove the portion of the tip that originally was attached to the vine. 

The string portion of the beans can sometimes be tough once they are cooked so it’s important to remove any that easily appear during the snapping process. As you snap the tip away, pull the portion in a downward motion to remove any of them. 

Lemon-Thyme Green Beans By Rebecca Gordon Buttermilk Lipstick Southern Hostess Cooking Lessons Editor-In-Chief Southern Cooking Tailgating Entertaining Brand Pastry Chef Writer Food Stylist Photographer TV Cooking Personality Editorial Director Fox 6 ContributorNo. 2

The Cleaning 

Once a mess of green beans have been snapped, place them in a colander & rinse them well under cool water. 

The beans will then be ready to be blanched in boiling water.

Lemon-Thyme Green Beans By Rebecca Gordon Buttermilk Lipstick Southern Hostess Cooking Lessons Editor-In-Chief Cooking Entertaining & Tailgating Lifestyle Brand Pastry Chef Food Stylist Photographer Writer TV Cooking Personality Editorial Director Fox 6 ContributorNo. 3

The Blanching

Cooking green beans for a short amount of time retains nutrients & brings out their rich, vibrant color. You’ll also reap the benefits nutritionally when the cook time is fast.

The Cooking

Fill a Dutch oven with water halfway up the sides. Bring the pot of water to a boil over High heat. Add the green beans & start your timer. Anywhere from three to five minutes is a standard time to blanch them. This recipe calls for a two part preparation process so it’s important not to cook them too long or they will begin to loose their texture, nutrients & color.

Meanwhile, fill a very large bowl with ice & water.

Lemon-Thyme Green Beans Cooking Lessons By rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking Entertaining & Tailgating Brand Pastry Chef Author Writer Food Stylist Photographer TV Cooking Personality Editorial DirectorThe Shocking 

When the alarm sounds, drain the beans in a colander in the sink. Quickly transfer the hot green beans to the ice water bath using a pair of tongs. Allow them to stand about 5 minutes or until they are ice cold to be certain the beans have stopped cooking.

If the ice melts & the beans are still warm, add additional cubes to the water.

Lemon-Thyme Green Beans By Rebecca Gordon Buttermilk Lipstick Cooking Lessons How To Make Green Beans Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Editorial Director TV Cooking Personality Pastry Chef Author Writer Food Stylist Photographer Birmingham AlabamaThe Draining

Drain the beans well in a colander once again. Vigorously toss them to release as much water from them as possible. 

The beans can either be sautéed or refrigerated until you’re ready to finish them for a meal. The blanching process can be executed several hours in advance to save valuable preparation time close to the dinner hour.

Lemon-Thyme Green Beans Cooking Lessons By Rebecca Gordon Buttermilk Lipstick Southern Cooking Baking Entertaining & Tailgating Brand Original Cooking Tutorials & Techniques Pastry Chef Writer Food Stylist Photographer Editorial Director Creative Director Author TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern SocialsNo. 4

The Sautéing

Heat a very large, heavy skillet over Medium heat. Melt the butter & sauté the shallots until tender. Add the green beans to the skillet & tossle them around the pan with a wooden spoon just until throughly heated, a minute or two. Add the remaining ingredients, give them a good stir to coat the vegetables & serve immediately. 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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