Green Beans With Lime and Red Onions
Updated Nov. 21, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green beans, stem ends trimmed
- 3tablespoons water
- 2tablespoons extra-virgin olive oil, more for drizzling
- 4garlic cloves, thinly sliced
- 1¼teaspoons ground coriander
- ½teaspoon fine sea or table salt, more to taste
- Pinch of crushed red pepper
- Finely grated zest and juice of 1 lime
- ½red onion, thinly sliced
- ½cup chopped cilantro, parsley or mint
Nutritional analysis per serving (8 servings)
56 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine green beans and water in a large skillet over medium-high heat. Cook, stirring and shaking the pan, until the beans are bright green and the water has evaporated from the skillet, 3 to 6 minutes.
- Step 2
Raise the heat to high and add the olive oil, garlic, ground coriander, salt and crushed red pepper. Cook for 1 to 2 minutes, or until the green beans are just cooked through but still crisp-tender.
- Step 3
Stir in the lime zest and the juice of ½ lime. Taste for seasoning and add more salt or lime juice, as needed.
- Step 4
Slide the green beans onto a platter and top with red onion and cilantro. Drizzle with more olive oil. Serve hot or at room temperature.
Private Notes
Comments
It was fine. I'd recommend adding the onions to the pot with the beans right before the end, instead of just putting them on top raw.
Put the sliced red onions in a bowl with salted water to soften their bite before adding to the beans.
You could prep the beans ahead of time - trim the beans, then steam to al dente, plunge into ice water and drain until dry. Then proceed with the recipe from step 2. As red onions can be either sweet or blow your head apart strong, slice them VERY thinly ahead of time with a mandolin.
I was surprised at how delicious this turned out to be - and I think the recipe is pretty forgiving. I wasn’t cooking nearly as many beans so I used what I had and eyeballed the amounts of garlic/coriander/ chili flakes. Threw the onions in after I’d turned the stove off to cook for a minute in the residual heat. Didn’t have cilantro so skipped it. Turned out great!
This recipe is divine as is. Can't wait to use by burgeoning supply of green beans as often as I am able
I put a bit of lime juice on the onions to temper them. I also added more water and increased the time I cooked the beans as they were on the tough side.