Tasked with making green beans for Thanksgiving 2018, and determined to avoid a can of cream of mushroom soup, to the Internet I went to find new recipe inspiration. Because I couldn't decide which approach to make – and I had to cook for a tremendous number of people – I decided on two different styles. The first was Cook's Illustrated Garlic Lemon Green Beans with Toasted Breadcrumbs topping – the second will be covered in my next post.
The lemony green beans approach was the easier of the two, especially with my shortcut of using prepared panko breadcrumbs instead of making the breadcrumbs myself. Basically, you just need to quickly cook the cut green beans in a large pan with the flavorings and some flour / water for a sauce to emerge.
I found my sauce to be slightly "gloppy" (thick and congealed) which I think may have been a function of too high of heat or using too much flour, so next time I think I may decrease the flour my half.
While the lemon flavor was evident and added a nice, fresh element to the dish, I think in the future I may add 25% more lemon juice for an even bolder flavor. Otherwise, this was a very simple and tasty side dish – one to repeat in the future!
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