The Pioneer Woman made a tasty green bean recipe. Here’s how to make Ree Drummond’s sauteed green beans with lemon and blue cheese recipe.
Ree Drummond’s sauteed green beans with lemon and blue cheese
Ree Drummond | Bryan Bedder/Getty Images for Hearst
Drummond starts by cutting the ends off of a bunch of green beans. She puts olive oil and butter in a skillet and cooks the green beans. Next, she adds lemon juice, Worcestershire sauce, and sriracha sauce. Drummond tosses the green beans in the pan. She finishes the recipe by baking a sweet potato, cutting it in half, and placing sour cream in the middle. You can find the complete ingredients and directions here.
The Pioneer Woman’s thoughts on green beans
Drummond says she is a big fan of green beans. She writes about her love of the green vegetable on her The Pioneer Woman blog.
“I love fresh green beans—also known as ‘string beans’ or ‘snap beans’—and while they’re totally versatile, it’s sometimes hard to know what to do with them beyond just cooking them in a pot of water,” says drummond “I love preparing the crisp little babies in a skillet with delicious ingredients, allowing them to cook down and become both colorful and slightly caramelized. To me, that brings out the natural culinary beauty of a green bean much more than allowing it to become soggy in a bunch of liquid.”
Drummond says she has a lot of questions about how green beans are prepared. One thing she wants to understand is why it’s necessary to snap green beans. She says her guess is that it’s probably so that any rough strings can be removed.
“I used to wonder—and still do wonder somewhat—why you can’t just grab a big handful of beans, line them up, and chop off the ends with a sharp knife?” asks Drummond on her website. “Why spend the time snapping them? Is it just to feel old-fashioned and traditional? Or is there some practical benefit to snapping the end? I think it might be so that one can tear off the tough string if one is present.”
Ree Drummond’s green bean casserole
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