If you love the flavors of Worcestershire sauce, you are going to love these green beans. Bright, tender-crisp, green beans topped with a flavor packed sauce. Make sure you make extra!
***Note: This post is NOT sponsored by the makers of any brand of Worcestershire sauce. I just think the stuff is that good. You may however find affiliate links within this post. If you buy, I may get paid. Thanks in advance for supporting the businesses that support RNK.***
These dreamy green beans make a great side dish for a week night dinner, however I must confess that I just ate the entire dish of them on their own as an afternoon snack. It was one of those experiences where I’m eating while uploading pictures. The savory sauce and tiny shallots were the perfect balance of tangy sweetness. Suddenly I feel the fork scrape the bottom of the dish. They were gone far too quickly!! While I was tempted to make more, I decided to share with all of you first.
The recipe for these green beans is so simple that this will probably be my shortest recipe post ever. They come together in less than 10 minutes, including prep time and cook time! The key to getting these just right is to use fresh green beans and a frying pan with a lid. Start with the lid on to steam the beans, then remove the lid to allow the sauce to cook down. There are 8 ingredients total, including salt, pepper, olive oil, and water.
Start by washing the beans and trimming away the ends. If the ends look dried out or browned, simply snap them off by hand or with a pair of kitchen scissors. The end with the slight string on them can be removed or left on at your preference. Next, mince your shallot. The shallot provides a mild garlic/onion flavor with a hint of sweetness. You can swap out for onion, but make sure to adjust the amount. A standard onion is between 2 – 3 times larger than a shallot, so use less than 1/4 of a small onion.
Heat a large, lidded, skillet over medium heat. Add in 1 tablespoon of olive oil and give it a minute to heat before adding your shallots. While the shallots cook, add the salt and pepper. The shallots will cook very quickly – only about a minute – being careful not to burn them. Next add the trimmed green beans, stock, water, and Worcestershire sauce. If you are not familiar with Worcestershire sauce, it has the bite of vinegar, the sweetness of molasses, and the depth of fish sauce, which all combine for a flavor that makes you want to come back for more.
Cover the skillet and cook for 4 minutes, stirring at least once. This round of cooking gives the green beans a chance to steam. The color will turn a bright green during this step. After 4 minutes uncover, stir, and set your timer for additional 4 minutes. While the lid is off the skillet, the sauce will thicken up to a glaze-like consistency. The timing allowed cooks the beans to a perfect tender crisp, with a slight crunch and a bright green flavor. If you like your beans to be soft, add more time while the lid is on the skillet.
Enjoy immediately! That’s it, so simple and so quick. Come back on Friday for my favorite recipe for pork chops with a mustard shallot gravy. They go so well with the intense flavor of these beans.
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Worcestershire Green Beans
- 1 TBSP olive oil
- 1/2 shallot - minced
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/2 lb fresh green beans - washed and trimmed
- 1/4 cup chicken stock
- 1/4 cup water
- 4 tsp Worcestershire sauce
Heat a lidded skillet over medium heat.
Add olive oil and allow to heat for one minute.
Add minced shallots, salt, and pepper. Allow to cook for one minute.
Add green beans, chicken stock, water, and Worcestershire sauce.
Cover and cook 4 minutes, stirring at least once.
Uncover, stir, and allow to cook 4 additional minutes with the lid off.