Hi, I’m Chef Jason Hill. And today, we’re going to prepare a green bean recipe that’s lightly sautéed and seasoned with garlic and shallots. It’s a great way to sneak some greens into your daily meals.

To prepare fresh green beans, I first wash and then pat dry, then I remove the tough little stem ends. Now, I have six cups of rapidly boiling water and I’m going to add a quarter cup of sea salt or you can use regular salt. And we’re going to blanch these green beans in boiling water.

After boiling for about five minutes, I’m going to transfer to an ice bath and this is going to shock the beans and stop the cooking process. And what this does is it just keeps the beans really bright green and really colorful for the plate. I’m just going to leave these sitting in the water until it’s time to sauté.

While the green beans are chilling in the ice bath, it’s time to get the rest of your ingredients together. You need a teaspoon of garlic-shallot puree, a tablespoon of butter, an eighth cup of cherry wine, a little drizzle of olive oil, and of course some salt and pepper.

Remember, always pre-heat your pan and drizzle a little olive oil in there, followed by the butter that melted down, add your strained green beans, and the garlic-shallot puree. After about three minutes, I’m going to stir in the cherry wine and let that cook down for about another two minutes. Final step is to add some fresh cracked sea salt and ground black pepper, a quarter teaspoon of each. Let’s transfer this to our serving dish.

Alright, whatever you do, don’t overcook these, nothing worse than a mushy green bean. You want five minutes in the water and five minutes in the sauté pan max. That way they’ll still be firm with the two. Thanks for watching. Perfect.