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Sauteed green beans are a simple side dish, but the cooking method isn’t always as simple as it could be. In fact, the first recipe I came across called for blanching the beans first, which means waiting at least 10 minutes for a pot of water to boil before you can even get started.
As an impatient person, that method is not for me. If you feel the same way, here’s a faster method that’s just as delicious. (Or even better!)
These sautéed green beans take about 10 minutes to cook in a single pan, and the seasoning is utterly irresistible. Once you try this method, you’ll never make them another way.
⭐⭐⭐⭐⭐ 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.
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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.)
Sautéed Green Beans (No Blanching!)
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Video
Notes
Nutrition
More Recipes to Try
- Instant Pot Mashed Potatoes (easiest ever)
- Apple Walnut Salad
- Mushroom Quinoa Risotto
- Roasted Sweet Potatoes
- Fresh Cranberry Relish
- Crispy Air Fryer Potatoes
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!
Yes, addictive. Easy, delicious, healthy. Quick!
Yes, addictive. Easy, delicious, healthy.
These are so easy and incredibly delicious. We normally just steam green beans with salt and pepper, but we won’t be doing that anymore, because these sautéed green beans are the way to go! Thanks, Megan.
Made these tonight with dinner – they so were so good!! I used a bag of frozen green beans and cooked them for closer to 10 minutes, using the 1/4 cup water called for in the recipe. Delicious! How can something so simple taste so good??!!
I’ve never been a fan of green beans, but my husband wanted some with our Thanksgiving meal. I just used frozen green beans & followed the instructions (re using less water). They turned out perfectly! It was kind of funny that I liked them because they weren’t too mushy & my husband liked them because they weren’t too crunchy. They were truly in that happy in-between spot for both of us. Just right! I think it’s the combo of sauteing & light steaming … and checking to achieve your own happy place of “just right.” I’m already planning on making these to go with our Christmas dinner. And New Year’s …. and
I’m a fan! Guess I’ll have to quit thinking/saying that I don’t like green beans. These, I like!
Thank you so much for the feedback! I’m glad these were a hit, and converted you into an (almost?) fan of green beans!
Thank you, I’ve always loved green beans, I also add dried minced onions an white pepper ! You cant go wrong !
I didn’t know what to do with my fresh green beans that were about to go bad, so I tried this last night. I’m never going to make sauteed green beans any other way– these are perfect!!
Quick, easy and yummy!
Cant you use cannes green beans
If you use canned green beans, you won’t really need to cover and steam them because they will already be tender. You’ll just need to heat them up with the sauteed garlic and season with salt to taste, if the beans aren’t already salted.
Sounds so easy. And, once the water has evaporated, I guess you could add a little butter and some sliced almonds? Or do it differently?
Yes, I think that would work great!