Worcestershire green beans are cooked to a perfect tender crisp and wrapped in a flavor packed Worcestershire and shallot sauce. These green beans make a delicious side dish that is as versatile as is it easy. It comes together quickly enough for an average summer meal, but with a flavor that is perfect for your Thanksgiving dinner. If you are like me, they even make a delicious lunch all on their own. Read on for a few tips and tricks, or head to the recipe to try them yourself.
Green beans are a staple on the American Thanksgiving menu and while they may be available in the supermarket all year long, they are best when picked fresh out of a summer garden. From May through September, they will be at their peak, which is the perfect time to stock up and try out this recipe!
If you are unfamiliar with Worcestershire sauce, it has a tangy, slightly sweet, umami flavor that makes these green beans almost addicting. My husband calls them moreish, a British term for leaves you wanting more and totally apt for these beans.
When combined, the mild spice of shallot and the herbaceous flavor of the beans give you a flavor combination that is the perfect pairing for a variety of different meats. Try them with my Grilled Maple Mustard Chicken, Pork Chops with Mustard Shallot Gravy, a my Bacon Avocado Burger. They also go great with whatever you are serving for Thanksgiving or Christmas table this year.
For me, Worcestershire sauce is one of those overlooked, but oh so versatile pantry staples. It has the bite of vinegar, the sweetness of molasses, and the depth of fish sauce. I used to think it was just for party mix at the holidays, but my British husband has taught me that it’s for so much more!
Now I know it’s the perfect accompaniment for my Classic Lamb Shepherd’s Pie, a dash in Slow Cooker Bone Broth creates a deeper flavor, and I love it to energize a standard vinaigrette dressing. Using it with green vegetables has become pretty standard around our house.
Shallot is a vegetable in the allium family, the same family as onion, garlic, and leak. It is much milder than a white onion and adds a mild garlic/onion flavor with a hint of sweetness.
Like onion, it will make your eyes burn and hands smell. To get rid of the smell, wet your hands and run them on stainless steel. The flat of your chef knife works well. I don’t know how it works, I just know that it does.
You can swap out for onion, but make sure to adjust the amount and finely mince so that it will cook quickly. A standard onion is between 2 – 3 times larger than a shallot, so use less than 1/4 of a small onion.
Lets get cooking!
In order to get that perfect tender-crisp result, you should be using fresh green beans and a frying pan with a properly fitted lid. I finally found a 10 1/2″ stainless steel skillet that I really like and will tag it in the kitchen Essentials section below.
The lid is important, because it helps the beans to steam through. Once your beans are the desired degree of tenderness, make sure to remove the lid and turn up the heat to thicken the sauce. When done the sauce should have a thick syrupy consistency and the shallots should stick to the bean.
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Worcestershire Green Beans Recipe
Take your green beans to a whole new flavor level with Worcestershire green beans. Cooked to the perfect tender crisp texture and wrapped in a flavor packed Worcestershire and shallot sauce. An easy side dish ready in 20 minutes.
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- 2 TBSP olive oil
- 1 small shallot
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 lb fresh green beans - washed and trimmed
- 1 cup chicken stock
- 3 TBSP Worcestershire sauce
- Mince shallot. Clean beans and trim ends.
- Heat a lidded skillet over medium heat. Add olive oil and allow to heat for one minute.
- Add minced shallots, salt, and pepper. Cook 1 - 2 minutes or until fragrant.
- Add green beans, chicken stock, and Worcestershire sauce. Toss to mix, then cover and cook, stirring occasionally, until beans reach the desired degree of tenderness, about 12 - 14 minutes.
- Uncover, turn up heat and allow to cook 1 - 2 additional minutes to reduce the sauce. The sauce should become syrupy, coating the green beans and making the shallots stick.