Garlic Green Beans Recipe
These easy Garlic Green Beans are boiled until tender-crisp, then tossed in garlic butter for a simple side dish ready in under 10 minutes. It’s one of my favorite ways to spruce up green beans without overcomplicating them.
I like green beans, but my daughter absolutely loves them. If we ever come home with a big farmer’s market haul, I know that’s my cue to treat her to my Roasted Green Beans Recipe or my dressed-up Green Beans Almondine.
Green Beans with Garlic Butter
Garlic green beans are boiled until tender-crisp, then tossed in warm garlic butter for a simple side dish that delivers big, garlicky flavors everyone loves. Seriously, I’ve made these for countless family dinners and holidays, and they’re always one of the first dishes to disappear.
I’ve been cooking green beans for years—both in restaurants and at home—and have become a master at keeping them bright green and juicy (I can’t stand sad or mushy green beans). It’s all in the quick stovetop method I’ll guide you through here. It keeps the beans crunchy, sweet, and tender.
And then comes the garlic butter. Quick and easy to make, it’s poured over the boiled green beans at the end to amp up their natural sweetness and bring a big hit of garlic goodness. You are going to love this one! Let’s get into it.
Ingredients and Substitutions
My boiled green beans with garlic are really easy to make with ingredients I almost always have on hand:
- Green Beans – Fresh haricot verts are my favorite. Regular green beans are also great.
- Oil – Olive oil or avocado oil is best.
- Garlic – I make garlic green beans with 6 to 8 minced garlic cloves, depending on how garlicky I’d like them.
- Butter – I always use unsalted butter because it gives me control over the sodium content.
- Seasonings – Just salt and pepper.
How to Make Garlic Green Beans
Boil the green beans: I start by generously salting a large pot of water and heating it to a boil. I add the green beans to the pot and boil them for 4 to 5 minutes, or until they’re bright green and tender.
Heat oil: While I’m waiting for the beans, I heat the oil in a large skillet over low to medium heat.
Sauté the garlic: Next, I add the minced garlic to the pan and cook it until fragrant. I finish by melting the butter in the skillet.
Drain the beans: I drain the boiled green beans in a colander, then add them into the pan with the cooked garlic.
Coat in garlic butter: To finish, season them with salt and pepper, and toss until they’re well coated.
Chef Tip + Notes
Mushy or limp green beans aren’t my thing, so I always set a timer for 4 to 5 minutes as soon as they’re dropped in the boiling water. This is all it takes to cook haricots verts that are slightly tender yet crunchy, still bright green on the outside.
- Garnish ideas: The beans are great on their own, but they get even better with crumbled crispy bacon, sesame seeds, buttery breadcrumbs, crispy fried onions, grated parmesan cheese, or toasted nuts sprinkled on top.
- Trim the beans: The first thing I do when I cook green beans is trim the ends. I like to line them up on a cutting board and chop off the ends with a knife, or you can use my mom’s technique of snapping them off by hand.
- Frozen green beans: I personally prefer fresh green beans, but frozen green beans are just as good tossed in garlic butter. Thawing isn’t necessary—just toss them into the boiling water and cook for 2 to 3 minutes, then drain.
- Bland beans? It’s probably because the boiling water wasn’t salted enough. I want the water to taste pretty much like the ocean, so I can build the flavors right from the start.
- Use oil and butter: I make this recipe with both olive oil and butter because the melted butter may burn before the garlic becomes fragrant in the pan.
- Don’t burn the garlic: Boiling the green beans and sautéing the garlic at the same time keeps me close to the stove. This way, I can watch the garlic and move it around in the pan to prevent it from burning.
Serving Suggestions
When I make my Mississippi pot roast, I always serve these garlic green beans on the side. They add a pop of green to my plate without taking away from the comfort of the roast.
I also like to serve garlicky green beans with a variety of proteins. They go well with roast turkey during the holidays, and with roast chicken on weeknights. I also like to meal prep grilled salmon for my lunches, and the green beans are the best healthy side.
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: Store cooked green beans in the refrigerator, covered, for up to 3 days. They do not freeze well after cooking, but if frozen, it’s best to thaw and use them in soups.
How to Reheat: I always reheat my leftover green beans in a pan over medium heat with a pat of butter until they’re warm and coated in butter again.
More Garlicky Side Dishes
- Roasted Garlic Parmesan Potatoes
- Sesame Garlic Snap Peas
- Homemade Garlic Bread
- Bok Choy with Garlic Sauce
- Garlicky Butter Glazed Broccolini
Garlic Green Beans
Ingredients
- 1 ½ to 2 pounds of trimmed green beans
- 2 tablespoons olive oil
- 6 to 8 finely minced garlic cloves
- 4 tablespoons unsalted butter
- salt and pepper to taste
Instructions
- Add the green beans to a large pot of boiling salted water and cook for 4 to 5 minutes.
- In the meantime, add the olive oil to a large frying pan over low to medium heat.
- Place the garlic in the pan and cook just until fragrant, which takes about 30 to 45 seconds.
- Add in the butter and heat until melted.
- When the green beans are done, drain them and add them to the pan with the cooked garlic.
- To finish, season them with salt and pepper, and toss until they’re well coated.
- Serve hot.
These are perfect for everyday or when entertaining and so simple to make with a robust taste.
Thanks so much!
Are they boiling, or steaming? I saw a steamer basket in the photos.
I hate boiling any vegetable in water due to losing nutrients.
You can steam them if you prefer.