Pan Seared Green Beans
Pan seared green beans is an easy and delicious way to enjoy fresh green beans. Pair them with a spicy dipping sauce and dip away!
Servings 6 servings
Calories 158kcal
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
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.
Nutrition
Calories: 158kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 382mg | Potassium: 174mg | Fiber: 2g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg