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–+ servings
Green beans with brown butter garlic and unroasted prepared pepitas
Ebonie Garnica

Green Beans with Brown Butter and Pepitas

Fresh green beans cook in browned butter until marked in spots, then garlic and properly prepared pepitas finish the pan. The recipe serves four to six and moves quickly once the butter begins to brown.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 4 to 6 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 tablespoons unsalted butter
  • 1 pound fresh green beans, cleaned and trimmed
  • 2 garlic cloves, minced
  • 1/2 cup properly prepared, fully dried unroasted pepitas, measured after preparation
  • Mineral-rich sea salt, to taste
  • Freshly ground black pepper, to taste

Equipment

  • Large sauté pan
  • Bowl
  • Strainer
  • Parchment-lined sheet pan and oven, or dehydrator

Method
 

  1. Have the beans cleaned and trimmed, the garlic minced, and the finished pepitas measured before heating the skillet.
  2. Melt the 3 tablespoons butter in a large sauté pan over medium-low heat. Swirl occasionally for 2 to 3 minutes. The butter will foam, then golden-brown milk solids will appear on the bottom and the aroma will turn nutty. Add the beans at that point before the solids become dark or smell scorched.
  3. Add the green beans and toss them through the brown butter. Cook for 3 to 4 minutes, stirring occasionally, until the beans show spotty brown marks.
  4. Push the beans toward the sides to open a small space in the center. Add the minced garlic and stir it in that space for about 30 seconds, until fragrant, then mix it through the beans.
  5. Remove the pan from the heat. Add the measured prepared pepitas and toss until they are distributed and warmed by the beans and brown butter.
  6. Season with sea salt and freshly ground black pepper to taste. Serve immediately.

Notes

Prepare enough raw pumpkin seeds to supply one-half cup after soaking and drying. Do not assume that one-half cup raw seeds will produce the same finished volume.
1. Put the raw pepitas in a bowl and cover them by at least 2 inches with warm filtered water. 2. Add one tablespoon sea salt for every four cups raw seeds. Scale that measure to the amount being prepared. 3. Cover the bowl and soak for 12 to 24 hours. 4. Drain the pepitas. Rinse if desired to remove surface salt. 5. Spread them on a parchment-lined sheet pan. Dry in the oven at its lowest setting for 12 to 24 hours, or in a dehydrator at its lowest setting, until they are dry and crisp through the center. 6. Cool the dried pepitas and measure one-half cup for the green beans.
Keep the prepared seeds unroasted. All three measured tablespoons of butter go into the green-bean skillet.
The stated 3-minute prep and 8-minute total use already prepared pepitas. All three tablespoons butter go into the bean skillet. Keep the prepared seeds unroasted and add them off the heat.

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