None of us could claim to be able to identify all ingredients in Jessica’s green beans. She ordered two portions for her sides with her steak. Was the sweetness from sweet cream butter? maple? pecans? a dash of Asian 5-spice powder?
Outback Steakhouse’s green beans are tasty. The slight sweetness enhances the pleasure of eating the fresh vegetables without giving you much time to savor whatever it is they use for seasoning.
Copycat recipe websites won’t give you much help.
One said: First they are cooked for 8 minutes in the steamer. Then they are put in cold water so they don’t overcook. When ordered, they are portioned and steamed with butter and a vegetable seasoning of white and black pepper in the microwave.
The restaurant home page, naturally, doesn’t give away the secret…even if you try to figure it out by looking at nutritional information for food allergy ingredients, etc.
Tonight I may try this recipe from Spledid sides pg. 104
Green Beans with Toasted Pecans (adjusted to what I have on hand, of course)
3 T sweet cream butter, unsalted
1 t sugar
1/4 t garlic powder
ground red pepper
1/3 c chopped pecans
1 lb green beans
Combine butter, sugar, garlic powder, salt & red pepper in a small bowl.
Toast the pecans in 2 teaspoons of this mixture over medium-high heat for about two minutes. Remove the pecans and set them aside.
In the same skillet, heat the remaining butter mixture with the green beans. Cook, covered, over medium heat, stirring occasionally, 6 minutes or until green beans are tender. Stir in pecans.
I may steam the beans instead and just simmer the butter mixture by itself…Maybe try white pepper next time…