There’s something so satisfying about really nailing a side dish. Why is that? Is it because side dishes are far too often the afterthought? The drummer of the band, where people don’t remember their name? Well, not anymore. Garlicky green beans are the lead singer, the headliner. They’re that delicious that they’re coming to knock any roast off its perch.
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Garlicky green beans
I just love the humble green bean. It’s such an easy vegetable to cook and the payoff is fantastic. I make sure that these ones are (to the surprise of no one, but the delight of everyone) extremely garlicky. I am talking about a garlic explosion in the mouth.
These are also simple to make – they can be done in 15 minutes, meaning if you’re preparing a whole meal you don’t have to take your eyes off the main star. (Although these might become the main star!).
Side dish to what?
Technically, this is a side dish. But what do I recommend having it with? Oh, the endless options! Green beans are one of those amazing vegetables that suit poultry, seafood and red meat.
They’d definitely go with my garlic butter steak bites and mashed potato. Particularly if you’re looking to add a bit more texture and colour to the plate.
You can never go wrong with a roast chicken and green beans. The bright and garlicky flavour will suit the charred leeks perfectly.
Also, it might seem a bit left-field, but fish and chips! Perhaps forgo the mushy peas and substitute in something a bit more substantial – like garlicky green beans! It will be an ideal side for the delicious, battered fish and twice fried chips.
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Images by Alanna Penna Photography
Garlicky green beans
Ingredients
- 600 g trimmed green beans 1.3lbs
- 4 tbsp olive oil
- 6 garlic cloves crushed
- 1/2 cup water 120mL
- salt + pepper
Instructions
- In a large saucepan on a medium – high heat, bring the olive oil to heat. Add the beans to the pan and cook for 3 – 5 minutes or until partially cooked through and slightly charred on the outside. You want your beans to have a slight crisp to them. Using a slotted spoon, remove the beans from the pan, ensuring you leave most of the olive oil behind.
- Add the garlic and chili flakes and cook for 3 minutes or until the garlic is fragrant. Stir consistently to ensure the garlic does not brown or burn. Turn the heat to low and add the water. Leave to simmer for 8 minutes or until the water has evaporated. This step will allow your garlic to further cook without burning. It will become very soft and almost sweet.
- Add the beans back to the pan, season with salt and pepper and stir through the sauce. Serve immediately
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