I love how this recipe brings out the natural flavor of green beans without much fuss. The garlic butter coating adds richness and depth, while the quick sauté gives a slight crisp on the outside. It’s done in just 15 minutes, uses only a few ingredients, and adds a healthy, vibrant side to any meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
24 oz fresh green beans – ends trimmed 3 tablespoons salted butter 3 garlic cloves – minced ½ teaspoon salt ¼ teaspoon ground black pepper
Directions
Step 1: Boil the green beans I add the green beans to a large frying pan and fill it with about 1 inch of water. I bring the water to a boil and let the green beans cook for about 5 minutes, just until they’re fork-tender. Then I drain them using a strainer.
Step 2: Make the garlic butter In the same pan, I melt the butter over medium heat and add the minced garlic. I let it cook just until fragrant, being careful not to let the garlic burn.
Step 3: Sauté the green beans I return the green beans to the pan and sprinkle them with salt and pepper. Then I toss everything together and cook for another 2–3 minutes, flipping the beans once or twice until a few pieces develop a slight crisp. Once done, I scoop them onto a plate and serve immediately.
Servings and timing
This recipe serves 4. Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes
Variations
When I want to add a twist, I toss in a bit of lemon zest or a squeeze of lemon juice at the end for brightness. Sometimes I add sliced almonds or toasted pine nuts for crunch, or sprinkle with grated parmesan for a savory finish. Red pepper flakes can add a gentle heat if I’m craving spice.
Storage/Reheating
I store any leftover green beans in an airtight container in the fridge for up to 3 days. To reheat, I sauté them in a hot pan for 2–3 minutes until warmed through. I avoid the microwave when I want to keep that light crisp texture.
FAQs
Can I use frozen green beans instead of fresh?
Yes, I’ve used frozen green beans when fresh aren’t available. I just thaw and pat them dry before adding to the pan. They’ll be a bit softer but still tasty.
What’s the best way to trim green beans?
I line up a handful of green beans and slice off the stem ends with a knife. It’s quick and easy, and I usually don’t worry about trimming the tips unless they’re tough.
Can I make these green beans ahead of time?
Yes, I blanch the green beans ahead and store them in the fridge. When I’m ready, I just sauté them in the garlic butter to finish.
How do I keep green beans bright green?
Boiling them for just 5 minutes keeps them tender but still vibrant. Overcooking will dull the color and make them mushy.
What can I serve with sautéed green beans?
I like pairing them with grilled meats, baked fish, or even a hearty grain bowl. They also work great alongside mashed potatoes or pasta for a more complete meal.
Conclusion
These sautéed green beans are my go-to side when I need something quick, flavorful, and healthy. The garlic butter adds richness, while the quick cooking method keeps the beans vibrant and tender. It’s a simple dish, but one that always brings balance and freshness to any plate.
