What’s cooking?
Sure, you’d love to cook for hours each and every day, but with an easy recipe from a local pro, dinner can be fast and tasty. Less time in the kitchen means more time to savor the dish with family and friends.
Sweet Auburn Barbecue's executive chef Joey Stallings shares his flavorful recipe for green beans below.
Sweet Auburn Barbecue’s skillet green beans
Servings: 4
Ingredients
1½ lbs. green beans
1 tsp. and 1 pinch salt, divided
4 Tbsp. butter
4 tsp. minced garlic
1 cup red onion, thinly sliced
- Wash the green beans then trim the ends.
- Fill a stockpot with two cups water. Add one teaspoon salt. Bring to a boil.
- Add the green beans to the boiling water. Cook 4 to 5 minutes, until blanched.
- Meanwhile, prepare an ice bath by filling a large bowl with water and a cup of ice.
- Drain the green beans in a colander and add them to the ice bath. Shock the beans in the ice bath 5 to 10 minutes, until they are cool to the touch. Drain and pat dry on a paper-towel lined plate.
- Season beans with one pinch of salt.
- In a wok over medium heat, add the butter. Once it melts, add the garlic, onion and green beans. Cook, stirring often, 5 minutes or until the beans turn bright green.
- Serve warm as a side dish. For a main dish, serve with ribs or pulled pork.
Other recipes:
Read the AJC Fall Dining Guide, Atlanta Around the Clock, here.
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