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Pan seared green beans are an easy and delicious way to enjoy fresh green beans. Coated with seasoning and paired with a spicy dipping sauce all you have to do is dip away!
Why You’ll Love This Recipe!
The great thing about this dish is it’s suppose to be eaten with your fingers and makes a great appetizer as well as a side dish. Not only is it fun to eat it is also fun to make. You will want to serve them soon after cooking and I promise they won’t hang around long! They will be gobbled up.
Ingredients Needed
- Green Beans. This recipe requires fresh green beans, not canned or frozen.
- Mustard. I like to use a Dijon mustard but you could use a brown mustard or a spicy mustard too.
- Seasoning. Cayenne pepper, paprika, cumin, chili powder, salt. These beans have a bit of a kick to them, leave out the cayenne pepper if you want them more mild.
- Garlic. Fresh and minced
How to Make Pan Seared Green Beans
The only way you can ruin these beans is to NOT almost burn them! I prepared them using my cast iron skillet on my outdoor grill. They can also be made inside but be sure to have your windows open and good ventilation or you will set of your smoke alarm!
- Snap off the stem end of the green beans. You can also line up the beans on your cutting board and cut off the ends, all at one time if that is easier.
- Par Boil or Blanching the Beans – boiling the green beans for a few minutes first helps them cook faster and more evenly. Bring a pot of water, large enough to hold all the beans, to a boil. Add in the beans and let them boil for 2-3 minutes (depending on how thin or thick the beans are). You just want the beans to turn a bright green color and soften slightly, you want them crisp tender. Do not cook them through or they will become overcooked when you sear them in the pan. You don’t want them mushy.
- Drain the Beans – After draining you can pan sear them or you keep them refrigerated until you are about ready to serve them. If you do refrigerate them, let the beans sit at room temperature for 20 minutes or so before doing the final cooking.
- Coat the Beans – Mix together the mustard, cayenne, paprika, cumin, chili powder, garlic and salt. Toss the green beans in with the mixture and stir to coat beans.
- Heat up your Pan – I have always seared my beans in a cast iron pan. If you don’t have one, use your heaviest pan. I put the pan right on the grate of my grill and turn my grill up high and hot. Heat up the pan, you want it hot and then add in your green beans.
- Cook in Batches – Depending on the size of your pan, you will probably need to sear your beans in batches. You don’t want to overcrowd the pan or the beans won’t cook properly.
The beans are delicious served just by themselves but they are even better when served with a yummy, spicy remoulade. Just dip and eat! And yes, you can use your fingers!
Remoulade Ingredients
- Mayonnaise
- Cayenne pepper
- Dijon mustard
- Capers. A caper is actually un ripened green, flower bud has a tangy lemon and salty taste. They add a lot of flavor.
- Garlic
- Parsley. I prefer fresh but if you use dry, use half the amount
- Lemon Juice. Fresh squeezed for the best flavor.
What is a Remoulade?
Remoulade is a French mayonnaise based condiment. This spicy version contains capers as well as cayenne, mustard, garlic, lemon juice and fresh parsley. Capers may not be a normal item in your pantry but they are worth purchasing. You will find them near the pickles. The capers help give the Remoulade a great flavor and this sauce is the perfect thing to dip those pan seared green beans into.
Frequently Asked Questions
What if I don’t have a cast iron pan?
You can use any heavy frying pan but a cast iron pan will give you the best results.
Can I leave the capers out of the remoulade?
You can but they give the remoulade great flavor so I highly recommend using them.
For more delicious green bean recipes try these:
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Pan Seared Green Beans
Ingredients
- 1 pound green beans trimmed
- 1 Tbsp Dijon mustard
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 clove garlic minced
- 1/2 tsp salt
Spicy Remoulade
- 1/2 cup mayonnaise
- 1/8 tsp cayenne pepper
- 2 tsp Dijon mustard
- 1 tsp capers rinsed, drained and finely chopped
- 1/2 clove garlic minced
- 1 tsp minced fresh parsley
- 2 tsp freshly squeezed lemon juice
Instructions
- In a large bowl combine green beans, mustard, cayenne pepper, paprika, cumin, chili powder, garlic and salt; toss to coat beans
- Heat in a large skillet (preferably cast iron) over high heat until smoking
- Add the beans, being careful not to crowd the pan too much (cook in two batches, if necessary). Cook beans, without disturbing, until charred patches appear, about 5 minutes.
- Toss beans and cook 5 minutes or more.
- Transfer to a bowl or plate and serve immediately with Spicy Remoulade.
Spicy Remoulade
- Mix mayonnaise, cayenne pepper, mustard, capers, garlic, parsley and lemon juice until combined
- Cover and refrigerate until serving time
Tips & Notes:
- To prepare your green beans:
- Snap off the stem end of the green beans. This is the end that was attached to the vine. This is the perfect job for any little hands you might have in your kitchen.
- You can also line up the beans on your cutting board and cut off the ends, all at one time if that is easier. You do not need to remove the other end of the bean but you can if you prefer.
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Nutrition Facts:
Recipe originally posted September 5, 2008
Joycee Patterson says
yummy! thanks:)
Dawn says
Yes, I have a wonderful recipe and I will dig it out and send it to you. It is a sesame green bean and it can be served cold or hot and it is always a huge hit.
Dawn