Fancy Beans

Frozen green beans get a serious upgrade here. Sauteed in olive oil with garlic, splashed with white vinegar, and seasoned with dried mint, they come out tangy and aromatic. Crumbled feta and chopped walnuts go on top at the end for a salty, crunchy finish that makes this feel like a proper Mediterranean side.

The vinegar is doing real work in this recipe. It deglazes the garlic from the pan, cuts through the richness of the olive oil, and gives the beans a brightness they wouldn’t have otherwise. Dried mint adds an herbal note that pairs naturally with both the feta and the vinegar.

Thaw and drain the beans well before they hit the skillet. Excess water will steam instead of saute, and you want some browning on those beans for the best flavor and texture.

Chef Tips

• Saute the garlic for just one minute as directed. Garlic goes from fragrant to burnt quickly, and burnt garlic tastes acrid.
• Don’t stir too often. Let the beans sit in contact with the hot pan to pick up a little color.
• Add the feta and walnuts after plating, not in the skillet. The feta melts too quickly in the hot pan, and the walnuts lose their crunch.
• Toast the walnuts in a dry pan for a couple of minutes before chopping. It deepens their flavor considerably.

Variations

• Fresh green bean version: Use blanched fresh green beans instead of frozen for a snappier texture.
• Greek-style: Add sliced Kalamata olives and a squeeze of lemon juice alongside the vinegar for a fuller Mediterranean profile.