I enjoy this recipe because it turns humble string beans into something truly special. The onions and garlic build a flavorful base, the cream adds richness, and the Dijon mustard brings a subtle tang that brightens everything. I also appreciate how quick this dish is to make while still tasting like it simmered all afternoon.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1 pound fresh string beans, trimmed – 2 tablespoons unsalted butter – 1 tablespoon olive oil – 1 medium onion, finely chopped – 2 cloves garlic, minced – 1 cup heavy cream – 1 teaspoon Dijon mustard – salt and pepper, to taste – 1/4 cup grated Parmesan cheese (optional) – 1 tablespoon fresh parsley, chopped (for garnish)
Directions
I trim and rinse the string beans under cold water.
I bring a pot of water to a boil, add the beans, and blanch them for 3–4 minutes until bright green. I drain them and set them aside.
In a large skillet, I melt the butter and olive oil over medium heat. I sauté the onion for about 5 minutes until translucent, then add the garlic and cook for another minute.
I pour in the heavy cream and stir in the Dijon mustard until the sauce is smooth.
I season the mixture with salt and pepper and let it simmer for a few minutes to thicken slightly.
I add the blanched string beans to the skillet and toss them gently in the creamy sauce.
If I’m using Parmesan cheese, I sprinkle it in and stir until melted and combined.
I remove the dish from the heat and garnish with fresh parsley before serving.
– I add red pepper flakes when I want a hint of heat. – I mix in sautéed mushrooms for an earthier flavor. – I sprinkle toasted almonds or breadcrumbs on top for crunch. – I use half-and-half instead of heavy cream for a lighter texture. – I add crispy bacon bits to make it extra savory.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the beans gently on the stovetop over low heat, adding a splash of cream if the sauce thickens too much. The microwave works too, but I stir often to keep the sauce smooth.
FAQs
Can I use frozen string beans?
Yes. I thaw them first and shorten the blanching time slightly.
Why did my sauce become too thick?
Cream sauces thicken as they cool. I stir in a splash of cream or broth to loosen it.
Can I make this dish ahead of time?
I can prepare the sauce ahead, then add freshly blanched beans right before serving.
Is Parmesan necessary?
No, but I love how it deepens the flavor and adds richness.
Can I substitute the cream?
I use half-and-half or coconut cream for dairy-light alternatives, keeping in mind the flavor and texture will differ slightly.
Conclusion
Creamed string beans are a deliciously comforting way to bring more vegetables to the table. I love how creamy, flavorful, and easy they are to make, and they pair beautifully with nearly any main dish. Whether I’m preparing a holiday menu or a simple weeknight dinner, this recipe always adds a touch of comforting elegance.
These creamy string beans are buttery, rich, and full of flavor—an easy yet elegant side dish that brings comfort and freshness to any table.
Author:Ella
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1 pound fresh string beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper, to taste
¼ cup grated Parmesan cheese (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Prep the Beans: Rinse and trim the ends off the string beans.
Blanch Beans: Boil a pot of water and blanch beans for 3–4 minutes until vibrant green. Drain and set aside.
Sauté Aromatics: In a large skillet, melt butter and olive oil over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
Add Cream & Mustard: Pour in heavy cream and stir in Dijon mustard. Stir to combine.
Season: Add salt and pepper to taste. Let the sauce simmer until slightly thickened, about 3–5 minutes.
Combine: Add the blanched green beans to the skillet and toss gently in the cream sauce.
Optional Cheese: Stir in Parmesan cheese until melted, if using.
Serve: Garnish with fresh parsley and serve warm.
Notes
For extra flavor, use sautéed mushrooms or chopped bacon.
To make ahead, prep the sauce and beans separately, then combine and reheat before serving.
For a lighter version, use half-and-half instead of heavy cream.
