Boiled Green Beans Recipe with Butter Glaze

This Boiled Green Beans Recipe with Butter Glaze is amazingly simple fresh green beans cooked and coated in a delicious butter glaze and then seasoned with sea salt and fresh cracked pepper. You will love how simple this is to prepare.

This recipe reminds me of my childhood a bit because I always remember my mom outside watching us run around while she picked fresh green beans and threw them into a pot. Some other comforting dishes that remind me of home are my Garlic Mashed Potatoes and my Meatloaf recipe.

Ingredients

• Green Beans – Use fresh green beans. Haricot verts will also work for this recipe.
• Butter – Always use unsalted butter in your cooking and baking so that you control the salt content, not a butter company.
• Salt and Pepper – I always use sea salt and fresh cracked pepper.

How to Prepare Fresh Green Beans

When it comes to preparing green beans, you can pick the ends off by hand like my mom used to do it, or line up 10 to 15 fresh green beans with the bad ends on one side and then give them a little slice to remove.  

I know it may seem like it’s more tedious, but it actually goes quite a bit faster, and you’ll be thanking me in the end if you’re ever trimming up 50 pounds of fresh green beans. I did the same process in my Ham and Bean Stew.

How to Make Boiled Green Beans

Instead of putting them picked in a pot, then filling them with water, and bringing them to a boil, I instead bring the water to a boil first. Doing this will ensure my fresh green beans only cook for a few minutes and remain nice and firm. There is nothing worse than mushy, overcooked green beans.

Once the water is boiling, add enough salt to it so that it tastes like the ocean, which is a tip one of my old chefs gave me. You add a lot of salt to the water to help keep the color of the beans and season them.

Next, add the trimmed fresh green beans and boil them for 4 to 6 minutes.  I know that seems like a short amount of time but just because you remove them from the boiling water does not mean they all of a sudden stop cooking.

The carry overcooking, as we call it, will continue on, so by the time these perfectly cooked green beans hit your plate, they will be absolutely perfect.

How To Make The Butter Glaze

While you are boiling the green beans for 4 to 6 minutes, add a few pads of unsalted butter to a large saute pan over low heat to make the butter glaze.

Start swirling the butter around by moving the handle in a circular motion.  Remember we aren’t trying to fry with the butter. We want to glaze with the butter, so keep it over low heat while continuing to move until it’s completely melted.

The butter should appear milky, and doing this will allow you to coat all of the green beans instead of dropping a glob of butter on top, hoping it touches all of the beans.

Glazing the Green Beans

After the green beans are boiled, remove them from the pot and strain them through a colander and then immediately pour them into your buttered pan.

Season the green beans with salt and pepper.

fold them over using tongs or are rubber spatula in the butter mixture, making sure to coat on all sides. These are ready to serve.

Make-Ahead and Storage

Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in the pan for up to 15 minutes before serving.

How to Store:  Green beans will keep in the refrigerator covered in plastic for up to 3 days. These don’t freeze all that well after being cooked because they lose a lot of moisture. If you decide to freeze cooked green beans, it is best to thaw and use them in a soup.

How to Reheat: Add the green beans with a small amount of chicken stock or water and 1 tablespoon of butter to a pan. Cook over medium heat until the green beans are warm.

More Side Dish Recipes

• Elote Recipe
• Fried Green Beans Recipe
• Oven Roasted Garlic Green Beans with Lemon
• Creamy Polenta Recipe
• Oven Roasted Root Vegetables