Braised Green Beans With Lemon

Recipe by waterbaby09

I made this recipe for Dîner en Blanc, because it is great served cold or hot. The veggies are layered in a Dutch oven and cooked without stirring until the beans are soft and tender.

Top Review by Susie D

I was intrigued by the "no stirring" instructions when I found the recipe so wanted to try it. It worked! :-) I admit to omitting the mint out of personal preference, but we enjoyed the tart lemony flavor of this. Served with Recipe #90662 for Fall 2012 Pick A Chef.

Ingredients Nutrition


  1. Wash the beans, break off both ends, and break them in half.
  2. Mix the herbs and garlic together.
  3. In a Dutch oven, layer 1 cup of onions on the bottom of the pan, top with beans, then herb mix, season with salt and freshly ground black pepper, and drizzle with 1/2 of the olive oil.
  4. Finish with the remaining cup of onions before drizzling with the last 1/2 of olive oil.
  5. Cover and cook over medium high heat until the pan lid is hot. As soon as the lid is hot, turn the heat down to low and simmer for 1/2 hour, or until the beans are very soft and tender.
  6. Stir in 1/8 cup lemon juice.
  7. Taste and add more lemon juice, salt, or freshly ground black pepper, as needed.

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