Feb 12, 2008

Caramelized Green Beans

Credit: André Baranowski

SERVES 4 – 6

This recipe is borrowed from cookbook author Anne Willan, who developed it at her cooking school, La Varenne, in Burgundy, France. Willan calls them "burnt beans" in her book From My Château Kitchen (Clarkson Potter, 2000), noting that they are "a revelation to those familiar only with crisp beans".

1 stick (8 tbsp.) unsalted, cultured butter
(like Lescure Beurre des Charentes)
1 1⁄2 lbs. green beans, trimmed
Kosher salt and freshly ground black pepper

1. Melt butter in a large skillet over medium-low heat. Add green beans and season lightly with salt and pepper to taste.

2. Cook beans, turning often with tongs, until they are caramelized, about 45 minutes. Taste and season, if necessary, with salt and pepper.

3. Using a slotted spoon, transfer the beans to a serving platter. Pour the butter and pan juices over the beans and serve promptly.

This article was first published in Saveur in Issue #109

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Ratings & Reviews (7)

by billst on 2009-01-03

Excellent side dish. We used frozen organic beans to start with. Surprisingly tasty. As my wife said - almost addicting.

by Victoriamm1 on 2009-01-03

Incredible! I will definitely be making this again.

by Zereh on 2009-02-13

It's easier (and a ton less calories) to just toss the green beans with olive oil and roast in a 450F oven until they're caramelized. Add salt and pepper. Maybe a splash of fresh lemon juice.

Substitute any vegetable for the beans. Adjust times accordingly.

by selry on 2009-07-18

I have made this for Thanksgiving, and for two other dinners for friends, and it has been a hit each time. It is so easy, just use the back burner and forget about them. Try adding a splash of balsamic vinegar a few minutes before they are finished--it adds a nice layer of flavor.

by ELLIE36 on 2011-01-14

Absolutely loved this recipe. Cut the amount of butter and substituted some olive oil...Added some garlic slivers the last couple of minutes of cooking and sprinkled a few chile flakes.Incredibly delicious! Will be making again.

by CABICKEL on 2011-09-17

Never a big fan of green beans until I tried this method. Nutty, crunchy, totally transformed . . . anddd as always you can lessen the amount of butter to suit your lifestyle . . .