Green Beans in Beer Sauce
Elevate your side dish game with these irresistible Green Beans in Beer Sauce—a unique and flavorful twist on a classic vegetable. Fresh, tender green beans are blanched to perfection, locking in their vibrant color and crisp texture, then gently simmered in a rich, savory beer-based sauce. The creamy sauce boasts layers of flavor, crafted with the perfect blend of caramelized onions, garlic, Dijon mustard, and a hint of paprika for a subtle smoky kick. A splash of light lager adds depth and complexity, turning this humble vegetable into a show-stopping accompaniment. Ideal for weeknight dinners or holiday feasts, this dish is quick to prepare yet packed with bold, satisfying flavor. Garnish with fresh parsley for a touch of brightness, and watch these green beans steal the spotlight at your table!
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 240 milliliters lager-style beer (or your favorite light beer)
- 120 milliliters chicken or vegetable stock
- 1 teaspoon Dijon mustard
- 0.5 teaspoon paprika
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Wash and trim the green beans, removing any stems or ends.
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes until bright green and slightly tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic and stir constantly for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the beer while whisking to avoid lumps. Follow with the chicken or vegetable stock, whisking until the sauce is smooth.
Stir in the Dijon mustard, paprika, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
Add the blanched green beans to the skillet and toss to coat them evenly in the beer sauce. Cook for another 2-3 minutes until the green beans are heated through and fully coated in the sauce.
Taste and adjust seasoning as needed. Serve warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 21.7 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
