by 
These Garlic Green Beans are so simple and capture the delicious taste of fresh green beans.
These beans are a perfect side dish for everyday meals or holiday dinners!
Sauteed green beans
Sauteed green beans just have a few simple ingredients and really allow the green beans to be the star of the show.
The beans are given a quick blanch to partially cook them and to lock in that beautiful green color. Then they are quickly sauteed with a bit of butter. Right at the end, freshly chopped garlic is added giving these beans an extra boost of flavor.
Blanching green beans is easy and allows the green beans to be partially made ahead of time.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Green Beans - Use fresh green beans with the ends trimmed.
- Butter - I use regular, salted butter. You could also use olive oil.
- Garlic - Since there are so few ingredients in this recipe, use fresh, whole garlic that you finely chop.
- Salt - I love to sprinkle the beans with flaked sea salt just before serving.
Step-by-step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Blanch the green beans in boiling salted water for 3-5 minutes.
- Plunge into ice water.
- Drain beans and dry off as much of the water as you can.
- Heat butter over medium heat in a large saute pan.
- When butter is melted, add the beans. Cook for 3-5 minutes until beans are heated through and are cooked to your liking.
- Add garlic and cook for about 30 seconds.
- Remove from heat and top with sea salt.
Recipe tips
- To prep ahead of time, blanch the beans and then refrigerate in an airtight container. Then saute beans as directed.
- The best way to tell if a bean is cooked is to taste one. I find it best for the beans to still have a bit of bite to them. However, cook them to your liking.
- Make certain all excess water is drained off the beans. This will help prevent excess splatters when adding the beans to the pan.
Storage tips
- To store - Store sauteed green beans in a covered container in the refrigerator for up to 4 days.
- To reheat - Reheat beans in a saute pan over medium heat or in a microwave oven.
- To freeze - Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Frequently asked questions
You can use frozen green beans in this recipe. Don't thaw, just add directly to the hot pan. You may need to increase the cooking time by 1-2 minutes.
Blanching par cooks the green beans and locks in the vibrant color. Green beans can be sauteed without blanching, but the time in the saute pan will increase.
Serving suggestions
Serve these delicious garlic green beans with your favorite main dish. Some recipes to try include:
- Cast Iron Chicken
- Baked Greek Chicken
- Roasted Pork Loin
- Stuffed Cornish Hens
- Roasted Lemon Chicken
- Pork Marsala
More delicious green bean recipes
- Green Beans with Bacon
- Oven Roasted Green Beans
- Green Beans Almondine
- How to Blanch Green Beans
- Sheet Pan Dinner with Beans, Chicken and Potatoes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious vegetable recipes!
Garlic Green Beans
Equipment
- Chef Knife
Ingredients
- 1 pound green beans (ends trimmed)
- 2 tablespoons butter
- 3 cloves garlic (minced)
- pinch sea salt
Instructions
- Blanch green beans in boiling salted water for 3-5 minutes. Immediately put into ice water.1 pound green beans
- Drain beans and dry excess water from beans.
- Heat butter in a large skillet. When butter is melted, add green beans. Cook for 3-5 mintues until cooked through.2 tablespoons butter
- Add garlic and cook for another minute.3 cloves garlic
- Remove beans from skillet and sprinkle with coarse salt.
- Serve hot.
Notes
- To prep ahead of time, blanch the beans and then refrigerate in an airtight container. Then saute beans as directed.
- The best way to tell if a bean is cooked is to taste one. I find it best for the beans to still have a bit of bite to them. However, cook them to your liking.
- Make certain all excess water is drained off the beans. This will help prevent excess splatters when adding the beans to the pan.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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