Sauteed green beans are a simple side dish, but the cooking method isn’t always as straightforward as it could be. The first recipe I came across for these called for blanching the beans first, which means waiting at least 10 minutes for a pot of water to boil before you can really get started.
As an impatient person, that method is not for me.
Instead, these sauteed green beans are cooked in about 10 minutes in a single pan, and the seasoning is utterly irresistible. Once you try this method, you’ll be hooked!
⭐⭐⭐⭐⭐ Featured Review
“Megan, thank you for this recipe! It is the only way I can get my kids to eat green beans without a bunch of complaining! It’s amazing that such a simple recipe can taste so good.” – Christine
Ingredients You’ll Need
- Green Beans. I use fresh green beans for this recipe, and you can cook 12 to 16 ounces at a time in a large pan. If you prefer to use frozen green beans, I have also tested this method with them. (See the FAQ section below.)
- Olive Oil. A drizzle of olive oil helps prevent sticking as these cook. (Any other oil will work, too.)
- Garlic. Freshly minced garlic is sauteed briefly, then cooked with the beans to add flavor. You could likely use garlic powder as a swap, if needed, though.
- Salt. This is the primary seasoning for this side dish, so be sure to add more if you think the green beans taste bland.
How to Sauté Green Beans
Step 1:
Start by washing and drying the green beans, if needed. Most stores sell bags of “trimmed” green beans, but I usually like to trim them again to avoid any dry-looking edges. I also recommend cutting the green beans into smaller, more bite-sized pieces, about 1 to 1 1/2 inches long.
This makes them easier to eat in one bite. Longer green beans are pretty, but they are definitely more awkward to eat. I think your dinner guests will appreciate the bite-sized pieces, and they’ll cook faster this way, too.
Step 2:
Heat a large skillet (with a lid) over medium-high heat. Let the skillet preheat for a minute or two so the surface is hot when you begin. Then add a drizzle of olive oil and the garlic. Stir the garlic for 1 minute, or until it smells fragrant. (You don’t want it to burn.)
Immediately add the water to stop the garlic from cooking. You may see the water start to steam right away, which is a good thing.
Step 3:
Add in the cut green beans and a 1/2 teaspoon of salt, then stir briefly. Cover the pan tightly with a lid and let the green beans cook until fork-tender, about 5 minutes.
This amount of cooking time usually leaves you with beans that are easy to bite into, without being mushy. If you prefer crunchier beans, you may want to only leave the lid on for 3 minutes instead.
When the timer goes off, remove the lid and continue stirring over the heat until the water evaporates. This should take 3 to 5 more minutes. It’s ideal if the bottom of the pan develops a bit of “fond,” a brown layer that can form during cooking. If you see brown on your pan, add a splash of water and stir again. The green beans and garlic will pick up that brown coating and develop an amazing flavor from it.
Serving Tips
Taste the beans and season with extra salt, if needed. Then serve these right away for the best flavor and temperature. (Although they are delicious as they cool, too.) I usually can’t stop eating these directly from the pan, so we are lucky when there are enough left by the time it comes to serving them.
If you’d like to serve these at a holiday meal, such as Thanksgiving, try placing them in a slow cooker on a warm setting to keep them warm for longer. (You can add a 1/4 cup of water at the bottom, if you’d like to help keep them moist.)
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic , minced (or more to taste)
- 12 ounces fresh green beans , cut into 1-inch pieces
- ½ teaspoon fine sea salt
- ¼ cup water
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Heat the olive oil in a large skillet over medium heat, and saute the garlic until fragrant, about 1 minute. Add ¼ cup of water to stop the garlic from cooking; steam should fill the pan.
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Add in the green beans and salt, and toss briefly. Cover the pan with a lid and cook until the green beans are fork-tender, about 5 minutes. If you’d like the beans to have some crunch, check on them after 3 minutes instead.
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Remove the lid, and continue to stir the beans until all of the water has evaporated. Adjust any seasoning to taste, adding more salt or black pepper, if desired, then serve warm right away. Leftover green beans can be stored in the fridge for up to 5 days, and you can reheat them in a skillet to quickly warm them up again.
The seasoning here is really simple and so delicious, so I hope you’ll try it as written. However, I think these are also delicious with a teaspoon of toasted sesame oil added in at the end of cooking, and tossing the beans with sesame seeds.
Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 587IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg
More Side Dish Recipes to Try
If you try these sauteed green beans, please leave a comment and star rating below to let me know how you like them. I appreciate your feedback!
