Caramelized Green Beans
These green beans always deserve a spot on the grid. They get wilted and become caramelized without getting stringy. If your green beans are stringy, it’s because you’re cooking them at too high of a temperature. Slow down and do it right. Your family will thank you.
Equipment
- 2 Burners
- 1 Cast Iron Skillet
Ingredients
- 3-4 12 oz Packages (2.25-3 lbs.) French Green Beans – I love Trader Joe’s haricot verts
- 8 tb or 1 Stick Kerrygold Salted Butter
Notes
To a big pan (I use a cast iron skillet that takes up 2 burners) add your green beans and a little water. You don’t want to boil your green beans, rather steam. So just put a small amount of water that just covers the bottom of the pan. Turn heat to medium and cook until the green beans become bright green. You may need to move them around. Once they’re all bright green, turn the heat to low. If the water hasn’t fully cooked out then sop up the rest with paper towels. Add a stick of Kerrygold salted butter and allow to fully melt. Toss the green beans so each one is covered in butter. Move around every 10 minutes. This can take up to an hour. Salt them, toss and serve. You won’t believe how good these are.
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