Spicy Parmesan Green Beans


2 tablespoons olive oil
1 onion, sliced
1 pound green beans, topped and tailed and slice into 1- inch pieces
2 teaspoons salt
1/4 cup white wine
1/2 teaspoon red pepper flakes
2 tablespoons lemon juice (about 1/2 a lemon)
3 cloves garlic, minced


Start off by washing your green beans. Then you are going to want to top and tail the beans. Top and tail is just the fancy term for trimming off the ends of the green bean! Sometimes I like to be fancy!
After you have top and tailed the beans you want to cut them into 1 inch pieces and set them to the side.
Slice up the onion and dice into 1 to .5 inch pieces. Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes.
While the onions are cooking slice your lemon in half and reserve the juice of half the lemon- make sure there are no seeds in the lemon juice.
Add the green beans, garlic, salt, and pepper stir to combine and cook for 2 minutes.
Add the wine and continue cooking until the green beans are almost tender, about 5 to 8 minutes.
Add the red pepper flakes and continue cooking 4 to 5 minutes.
Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.


If you are anything like me then you are always at a loss for new side dish ideas. I get bored with the same thing over and over and it is always fun when you can take a classic like green beans and do something different with them! This was just what we needed to spicy up our fresh green beans the other night and I thought that you might enjoy this recipe and enjoy this spicy twist on a classic veggie!




Thursday, June 30, 2011 - 8:54am


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