Ingredients:

  • 2 (14.5 oz) cans green beans, drained and patted dry
  • 1 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 small shallot, finely diced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Drain the canned green beans into a colander and rinse under cold water to remove excess canning sodium. Spread the beans on a clean kitchen towel and pat them thoroughly until dry.
  2. Place the skillet over medium-high heat. Add the olive oil and butter. Once the butter is foaming and smells nutty, stir in the minced garlic and diced shallots. Sauté for 1–2 minutes until the shallots are translucent and the garlic is fragrant but not browned.
  3. Increase the heat to high and add the dried green beans to the pan. Spread them in a single layer and let them sit undisturbed for 2–3 minutes. Once you see mahogany-colored charred spots, toss them gently with the spatula. Sauté for another 3–5 minutes until the beans are heated through and slightly blistered.
  4. Remove the pan from the heat. Stir in the salt, black pepper, and fresh lemon juice. Garnish with fresh parsley and serve immediately.