Using a few grocery store shortcuts like pre-prepped green beans and minced garlic makes this green beans side dish recipe a SNAP.
"Holidays are the one occasion where it's worth it to spend a little more for convenience," Blais says, about splurging on store-bought shortcuts.
Shopping Tip: Look for pre-prepped green beans and minced garlic in the produce section of your grocery store.
Pro Tip: To reconstitute sun-dried tomatoes, submerge them in hot water and let stand until softened and plump, about 15 minutes. Drain before using.
Check out more of Richard's speedy Thanksgiving recipes:
Microwave Sweet Potatoes With Cinnamon Butter
Chorizo-Chile Tamale Stuffing
Creamed Pearl Onions
Chestnuts With Pancetta
Beets With Goat Cheese & Pomegranate Seeds
Miso Mustard Gravy
Avocado Chocolate Mousse Pie
Quick Tiny Baby Potatoes with Pancetta and Chives
- Salt and pepper
- 1 pound cleaned and trimmed green beans
- 2 tablespoons minced garlic
- 2 tablespoons jarred horseradish
- 2 tablespoons reconstituted and chopped sun-dried tomatoes
- 2 tablespoons butter
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
Bring a pot of salted water to a boil. Pour in the green beans and boil until tender, 5 to 7 minutes.
In a separate pan, cook remaining ingredients over medium heat until fragrant. Turn off heat, add cooked green beans, and toss to coat; season to taste with salt and pepper.