Scorched Teriyaki Green Beans

I love green beans.  They are pretty versatile and very easy to cook.  For that reason, I’m always looking for new ways to make them.

Even though Zack is not a big fan of Teriyaki, I decided to give these a whirl anyway.

They were okay, but the teriyaki sauce was extremely overpowering and made the beans so salty that it was almost intolerable.  Needless to say, making them was a one time thing.

If you decide to make them, I strongly recommend using a low-sodium Teriyaki sauce.  I could feel my blood pressure raising with each bite I took! haha!

I think it is important to not only share the good recipes, but also the ones that we did not necessarily like as much, because everyone’s tastebuds are different and what might not be that good to us might be delicious to someone else!

Scorched Teriyaki Green Beans

– 1 lb green beans, ends and strings removed

– 3 T teriyaki sauce

In a skillet, saute beans in water, adding water along the way, until beans are the desired texture.  Allow water to evaporate, then continue to cook until black spots appear on most of the beans.  Toss regularly during the cooking process until beans begin to soften.

Reduce heat, add teriyaki sauce and an equal amount of water and continue to toss and cook for another 30-60 seconds, taking care not to let the sauce burn.  Serve hot.

 

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2 thoughts on “Scorched Teriyaki Green Beans

  1. It’s always helpful to know what doesn’t work just as much as what does. I’m a huge fan of green beans and leave them pretty plain most of the time, or tossed with just a little sesame oil.

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