Copycat Outback Steakhouse Steamed Green Beans - CopyKat Recipes (2024)

FAQs

Copycat Outback Steakhouse Steamed Green Beans - CopyKat Recipes? ›

On a cooking note, regarding tough green beans, you may be undercooking them.

On a cooking note, regarding tough green beans, you may be undercooking them.

A little butter, minced garlic, and lemon-pepper seasoning are all you need to bring the best out of fresh green beans.

The beans change slightly across different varieties – yellow or wax beans have an ever so slightly milder flavour and are a beautiful pastel yellow colour, French beans or haricot vert are a finer, less stringy version, and the yard-long bean (aka snake bean or Chinese long bean) are, you guessed it, a longer variety.

Steaming is a simple way to cook vegetables, and it leaves the flavor and much of the nutrients intact. It's slightly healthier than boiling since fewer nutrients end up in the water. Plus, steaming requires little time and attention. A steamer basket is a great kitchen tool to have on hand.

Fill a medium saucepan two-thirds full with water, add a tablespoon of kosher salt and bring to a boil over high heat. When the water reaches a rolling boil, add the green beans and stir gently until the water returns to a boil. Cook until just tender but not mushy, about 4 to 4 ½ minutes.

Brighten with citrus: As soon as the green beans are cooked and seasoned, squeeze over a bit of fresh lemon, lime or even orange juice. The citrus will brighten the overall taste beautifully. You could also grate the citrus and sprinkle the zest in with your seasonings.

The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

How to fancy up green beans? ›

Combine zest, juice, garlic, Dijon, and olive oil. Whisk thoroughly to make a vinaigrette. Roast green beans @ 450 for 8-10 min, then coat immediately with vinaigrette, season with salt/pepper to taste, serve. Super quick, tastes amazing, easy to make a batch.

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

If your recipe happens to call for Italian green beans, these are the best canned green beans. Del Monte is the brand that makes the most appearances on this list, but if you're looking for French style green beans, go for Great Value. They're less salty and more substantial than Del Monte.

French Green Beans (Haricots Verts or Filet Beans)

French green beans, also called Haricots Verts, tend to be smaller, more tender, and quicker to cook. Their seeds are so small that they're almost unnoticeable.

Are Green Beans Safe for Dogs? Chopped, steamed, raw, or canned—all types of green beans are safe for dogs to eat, as long as they are plain. Green beans themselves are not only safe for dogs, but veterinarians also recommend them as a healthy treat. Best of all, dogs seem to love them.

Green beans (also called snap, string, or wax beans) are intended to be consumed as immature pods with small undeveloped seeds inside. When the seeds inside the pod are too large and mature, the bean pod becomes tough and stringy and is not as palatable.

It is usually a problem with beans that have been stored for a long time, or which have not been stored in ideal conditions (too hot, etc.), most often because of their age, so most simply call it 'old beans.

Baking soda can help significantly since it increases the pH of the water, disintegrating that pectin and allowing beans to soften quicker. Baking soda also removes minerals from hard water, which can prevent beans from hydrating as quickly.

When properly cooked, green beans should still have a crisp texture, and a vibrant, bright green color. As discussed above, overcooked green beans can be identified by their drab, olive-green color and their mushy texture. Overcooking can also cause nutrient loss.