String Beans Recipe
Make String Beans Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Blanching (water & ice)
Method
Prepare & Blanch
Trim beans
Rinse the string beans under cold running water. Trim both ends (snap or cut off the stem ends; the tail end is optional). Keep beans whole if about 3–4 inches long; halve longer beans so pieces are uniform.
Prepare ice bath
In a large bowl, combine the ice and 2 cups of cold water to make an ice bath. Set aside near the stove.
Bring water to boil
In a large pot, add 8 cups of water and 1 teaspoon kosher salt (from the salt quantity listed). Bring to a rolling boil over high heat.
Blanch beans
Add the trimmed string beans to the boiling water and cook until bright green and just tender-crisp, about 2 to 3 minutes depending on thickness. Start checking at 2 minutes.
Shock in ice bath
Using a slotted spoon or tongs, immediately transfer the beans to the prepared ice bath to stop cooking. Leave them in the ice bath for about 2 minutes until fully cooled.
Drain
Drain the beans thoroughly in a colander and pat dry with a clean kitchen towel or paper towels. Drying prevents splatter when sautéing.
Sauté & Finish
Heat pan
Place a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let it warm until shimmering but not smoking (about 30–60 seconds).
Sear beans
Add the blanched, dried string beans to the skillet in a single layer if possible. Sear, stirring occasionally, until they develop light blistered/faintly charred spots and are heated through, about 3–4 minutes.
Season
Season the beans with the remaining 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Add lemon zest and lemon juice and toss to combine.
Finish with butter (optional)
If using, add 1 tablespoon unsalted butter and stir until melted and coating the beans, about 30 seconds. Taste and adjust seasoning (salt, pepper, or lemon) as needed.
Garnish and serve
Transfer the beans to a serving dish. Sprinkle with 2 tablespoons toasted sliced almonds if desired. Serve hot or at room temperature.