This easy sauteed green beans recipe is a super easy side dish that’s ready in less than 20 minutes. The garlic infusion paired with a touch of mustard brings out a zestiness that complements the buttery richness perfectly.
You will love these tender green beans sauteed in a pan, infused with aromatics and spices. They’re not just easy; they’re a flavorful addition that elevates any main course.
I love quick and easy side dishes, and starting from Garlic Butter Whole Roasted Cauliflower Recipe and air fryer asparagus to the delicious oven-roasted vegetables, side dishes have a unique power to elevate any meal and add a burst of flavor and color to your dining experience.
This recipe for pan fried green beans is one the best: simple, quick, and easy to make! I know that not many people are not a fan of veggies, but once you make this recipe, you will be surprised by that delicious flavor. And I am sure you will, too, after trying this recipe.
Why Are You Going To Love This Sauteed Green Beans Recipe
- Loaded with a delicious, vibrant flavor.
- They’re crisp-tender, offering a satisfying crunch while remaining easy to chew.
- It’s a versatile recipe. These sauteed green beans pair perfectly with many delicious main dishes.
- Customizable recipe. Feel free to add various seasonings, such as garlic, herbs, lemon juice, or Parmesan cheese.
- Only 6 ingredients.
- Nutritious. Green beans are low in calories, high in fiber, and packed with vitamins and minerals like vitamin C, vitamin K, and folate.
- Crowd-Pleasing: Whether you’re cooking for your family, hosting a dinner party, or bringing a dish to a potluck, sautéed green beans are loved by everyone.
Another great thing about this pan fried green beans recipe is that it requires only six ingredients. Here is everything you will need:
- Green Beans – You have options: fresh or frozen. If you’re using fresh green beans, ensure they’re bright and without blemishes. Always trim the ends and remove any strings for the best texture. When using frozen green beans, I recommend a quick blanching not just to defrost but also to maintain their crunch. Sautéing them directly from frozen can lead to soggy green beans due to excess water release.
- Oil – While olive oil is my favorite, you’re not limited to it. Feel free to experiment with other heat-safe oils like avocado oil, coconut oil, or ghee can also work wonders by adding their distinct flavors.
- Butter – Even though it’s not ideal for the initial sautéing (as it can burn), adding just a tablespoon of unsalted butter makes these green beans super-rich and special.
- Garlic – Fresh garlic is the way to go. They provide a powerful punch and aroma that’s hard to resist.
- Onion – Contributes a mild sweetness and depth of flavor to the dish.
- Mustard – This ingredient adds a kick! It brings a tangy and slightly spicy twist, making the green beans pop. If you’re not a fan, replace it with lemon juice to bring out all the flavors.
- Salt & pepper – Enhance the natural flavors of the green beans and other ingredients.
How To Make Sauteed Green Beans
I love making this recipe because it’s easy to prepare and requires no cooking skills. Here is everything you need to do:
Blanch the Green Beans
Bring a large pot of water to a boil, then stir in a teaspoon of salt for seasoning. If you’re using fresh green beans, add them to the boiling water and let them cook for a strict 2-minute window.
If you’re working with frozen green beans, they need an additional minute in the boiling water. This not only helps them defrost quickly but also retains their vibrant color and crunch.
Immediately after blanching, transfer the green beans to a bowl filled with ice-cold water. This sudden temperature shift stops the cooking process in its tracks, ensuring the beans remain crisp and vibrant.
Sautéing: Building the Flavors
In a large skillet, pour in your preferred oil, heating it over medium heat. Add the finely chopped onions and minced garlic to this heated oil. The key here is patience – allow them to cook gently, absorbing the oil’s warmth until they have a soft, translucent.
Add Green Beans
With your aromatic base ready, it’s time for the green beans to join the party. Add them to the skillet, and season the mix with salt and pepper, adjusted to your liking.
Keep them on the heat for roughly 5 minutes or until they reach your desired tenderness.
Finishing Touches: Elevating the Taste
To wrap things up, reduce the heat and blend in the butter and mustard. Ensure you mix until the green beans are thoroughly coated in this rich sauce. If you’ve got a special ‘secret ingredient’ you fancy, now’s the time to gently stir it in.
Enjoy your perfect sautéed green beans as a side dish that’s bound to impress!
Tips For Making Sauteed Green Beans
- Use fresh green beans that are bright green, firm, and free from blemishes. The fresher the beans, the better the flavor and texture.
- Before cooking, trim the ends and remove any tough strings from the green beans. This ensures they are more enjoyable to eat.
- Ensure your skillet is adequately preheated before adding the oil and green beans. A hot pan promotes even cooking and helps to sear the beans quickly.
- Smoky Twist: Add some cooked bacon for a smoky and savory flavor.
- Nuts: You can try toasted almonds, pine nuts, chopped walnuts, or pecans for an extra crunch and nutty flavor.
- Fresh herbs: Parsley brightens, dill adds a tangy hint, tarragon introduces a slight anise flavor, and basil lends a peppery punch.
- Cheesy Richness: For a melt-in-your-mouth experience, top the sautéed beans with grated Parmesan or sprinkle crumbled feta. These cheeses meld seamlessly, adding a layer of creaminess and saltiness.
- Spicy: If you enjoy a bit of heat, a pinch of red pepper flakes can add a subtle spicy kick to the dish.
- Fridge: Transfer the sautéed green beans to an airtight container or resealable plastic bag and store them in the fridge for 3-4 days. Be sure they are cooled to room temperature before refrigerating to prevent condensation inside the container.
- Freezer: you can also freeze the leftovers in a freezer-safe container for up to 3 months.
How Do I Prevent Green Beans From Becoming Overcooked?
High Heat, Short Time: Use a higher heat to sauté green beans so they cook quickly and retain their crispness. Overcooking on low heat can make them soggy. Taste-test them to determine when they reach your desired level of tenderness.
Can I Sautéed Green Beans In Advance?
Yes, sautéed green beans can be prepared in advance and reheated before serving. To maintain their texture, blanch them first and then sauté them just before serving.
More Side Dish Recipes
Sauteed Green Beans
- 1 pound fresh green beans or frozen green beans
- 1 tbsp oil
- 1 onion chopped
- 1 tbsp butter
- 3 cloves garlic minced
- salt & pepper to taste
- 1 teaspoon mustard
- Blanch the Green Beans: Bring a large pot of water to a boil and add 1 teaspoon of salt. Once boiling, add the green beans and blanch for 2 minutes. Remove promptly.
- Cool the Green Beans: Drain the blanched green beans and immediately plunge them into a bowl of ice water to stop the cooking process. Once cool, drain again.
- Sauté Onion and Garlic: In a large skillet or pan, heat the oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, about 3 minutes.
- Sautee the Green Beans: Add the drained green beans to the skillet. Season with salt and pepper to taste. Continue to sauté for about 5 minutes, or until the beans reach your desired level of tenderness.
- Add Butter and Mustard: Reduce the heat to low. Stir in the butter and mustard, ensuring the green beans are well-coated and the ingredients are thoroughly mixed. Cook for an additional 1-2 minutes until everything is heated through.
- Serve and Enjoy: Transfer the green bean mixture to a serving dish and enjoy warm!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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