Easter is a bit like the kick-off for green bean season. On most holiday tables, you will likely see a green bean saute or casserole. But why not mix things up with this even healthier side: blanched green beans with dairy-free garlic olive butter. The beans are cooked just until tender, to keep their brilliant hue and micronutrients. Then they’re tossed with a rich, plant-based olive butter for the perfect balance of savory flavor.
This Green Beans with Garlic Olive Butter recipe was shared with us by the California Olive Committee.
Green Beans with Garlic Olive Butter for a Savory Plant-Based Side
We have a few quick tips to help make this recipe a repeat dish.
Use regular black mission olives, the type sold everywhere in cans. These tender beauties add just enough flavor without overpowering the dish. You can use mild green olives, which are also available in cans. But black olives add a prettier contrast. I would shy away from kalamatas or other strong brined olives, because they could easily be too strong in this quantity.
Have the bowl of ice water ready. Since you might need to cook the green beans in batches, it’s best to have everything set out in advance. You can set the blanched green beans on paper towels to dry while you cook the rest.
Don’t be tempted to cook the green beans too long. Usually, 3 minutes is enough. This keeps them crisp tender and flavorful.
Trim the ends off all of the green beans. With really fresh green beans, they can be snapped off with your fingers. See that one green bean on the right edge in the picture with its little stem still attached? If you’ve ever had one of those scratch your throat, then you know how important it is to trim them off! Even when harder cooked, the stems can remain firm and even a little sharp.
Special Diet Notes: Green Beans with Garlic Olive Butter
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- ¼ cup dairy-free buttery spread / plant butter
- 20 black olives, chopped
- 2 shallots, chopped
- 2 cloves garlic, minced
- 4 quarts + ¼ cup water, divided
- 1 tablespoon salt, plus additional, to taste
- 2 pounds green beans, trimmed
- Freshly ground black pepper, to taste
- In a food processor, pulse the buttery spread, olives, shallots, and garlic.
- Set out a bowl of ice water.
- In large saucepan or stockpot, bring the 4 quarts water and 1 tablespoon salt to a boil.
- Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes. Work in batches, if necessary. Drain the green beans or remove them from the water and immediately plunge into bowl of ice water to stop the cooking process.
- In a large skillet, add the remaining ¼ cup water over medium heat. Add the blanched green beans and toss until just heated through.
- Toss the beans with the olive butter to coat. Season, to taste, with salt and pepper. Transfer to serving platter.