Worcestershire green beans are fresh green beans sauteed 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.
Originally appearing on the blog in November 2015, the recipe was last updated in August 2019.
Fresh green beans are a staple in many American homes year round. Whether you pick them from the garden in July or find them in a grocery store for your Thanksgiving menu, they are a familiar green veggie that can get boring at times.
I’m here to tell you that these worcestershire green beans are anything but boring. They are packed with flavor and should definitely be added to your dinner menu rotation.
The combination of worcestershire sauce, with its tangy, slightly sweet, umami flavor and the mild spic of shallot gives these worcestershire green beans a flavor combination that makes them almost addicting.
Making Fresh Green Beans
In my kitchen, there is no substitution for fresh green beans. They are easy to find and easy to prepare. Simply snap off the end that was attached to the bush and give them a light wash. If you prefer, you can go one step further and cut them into one inch pieces.
Once prepped, my favorite way to cook green beans is to saute them, while building a flavorful sauce in the same pan. I use this method for both this recipe and my Screaming Skillet Green Beans.
For me, worcestershire sauce is one of those often 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!
I know now that 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 fresh green vegetables has become pretty standard around our house. These fresh green beans are no exception.
If you aren’t familiar with shallots, it’s a vegetable in the allium family, similar to 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 with a bit of garlic, 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 and a clove of garlic.
Tips and Tricks
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. My favorite is my cast iron 12″ Everyday Pan by Lodge. Stainless steel works too. Try not to go smaller than a 10 1/2″ pan or the beans will be crowded, which can make them mushy.
The lid is important, because it traps the steam to helps the beans cook thoroughly. Once your beans are the desired degree of tenderness, remove the lid and turn up the heat to thicken the sauce. When done, the sauce should have a thick syrupy consistency that helps the shallots stick to the beans.
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Worcestershire Green Beans Recipe
Take your fresh 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 lb fresh green beans - washed and trimmed
- 1 cup low sodium chicken stock
- 3 TBSP Worcestershire sauce
- 1/2 tsp kosher salt*
- 1/2 tsp fresh ground black pepper
- 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, Worcestershire sauce, chicken stock, *salt, and pepper. 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.
If using a full sodium chicken stock or homemade with added salt, wait and add the salt at the end. You may not need any additional salt, depending on how much is in your stock of choice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 135 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 2mg Sodium: 510mg Carbohydrates: 15g Fiber: 3g Sugar: 7g Protein: 4g