I make these Steamed Green Beans at least once a week because they’re foolproof. They come out bright green and crisp-tender every single time, no mushy beans here. A quick toss in a melted butter glaze is my secret to making them extra special.
We never get sick of green beans in our house. They’re my daughters’ second-favorite vegetable, and she always gobbles them up, no matter if I’m making my Roasted Green Beans Recipe or this fancy-ish Green Beans Almondine Recipe.
Buttery Steamed Green Beans
Steaming is easily one of the best ways to cook fresh green beans. It’s not only a quick and easy method, but also keeps them bright, snappy, and anything but mushy. I like to finish the beans with a lightly seasoned melted butter glaze to take this vegetarian side dish from good to great.
Like my Boiled Green Beans Recipe and most other green bean recipes, this one is a bit sentimental for me. I grew up running around the backyard while my mom picked fresh beans for supper, and cooking them for my own family keeps those memories alive.
If you’re like me and can’t stand sad, limp, overcooked green beans, this 10-minute method is for you. I’m sharing my simple techniques for achieving that “al dente” crunch every time. Whether it’s a quick weeknight dinner or summer grilling season, these beans always make the meal better.
Ingredients and Substitutions
- Green Beans – I cook green beans a lot during summer and fall, and typically use fresh haricot verts. I love how their long and thin shape makes this simple veg look fancy.
- Butter – I usually use unsalted butter in my cooking. A quality olive oil will work just as well.
- Seasonings – I seasoned the beans with a pinch of salt and pepper.
How to Steam Green Beans
Boil: I start by filling a large pot fitted with a steamer basket with water until it hits the bottom of the basket. I remove the basket, season the water with salt, and heat it to a boil.
Steam the green beans: I place the steamer basket back into the pot and add the green beans. I place the lid on top and let them steam until they’re al dente.
Melt the butter: Meanwhile, I add the butter to a skillet over low heat and wait for it to melt. When the green beans are done steaming, I transfer them to the buttered pan.
Glaze and serve: I sprinkle salt and pepper on top, then toss them in the melted butter until well-coated. I serve the green beans while they’re still hot.
Chef Tip + Notes
There’s nothing worse than mushy, floppy, and sad green beans. To avoid overcooking them, I place them in the steamer basket after the water is already boiling. This gives the beans a perfectly crisp, tender texture after only 5 minutes of cooking.
- Preparing green beans: Remember to trim the ends before cooking. My mom would always snap them off by hand, but I prefer to line up the beans and chop off the ends with a knife.
- Tender green beans: I found that a 5-minute steam gave the beans the best tender-crisp texture. If you prefer your green beans more tender or softer, or if they are on the thicker side, cook them for 6 to 8 minutes instead.
- Frozen green beans: I prefer fresh green beans, but you can steam them as well. They should only need to cook for 3 to 4 minutes since they’re pre-cooked.
- Ice bath or no ice bath? I did not dunk my green beans in an ice bath after steaming (a common technique that preserves the bright green color) because I wanted to serve them warm with melted butter.
- Seasoning ideas: When I want to kick things up a notch, I’ll season the melted butter with minced garlic, red pepper flakes, lemon juice, lemon zest, or sesame seeds.
- Garnish ideas: You can’t go wrong with topping steamed green beans with shredded parmesan cheese, toasted almonds, crumbled feta, or crispy bacon.
Serving Suggestions
When green beans come into season in summer and fall, you’ll find us serving them next to anything that comes off the barbecue. There’s not much they don’t pair well with, if we’re having our favorite grilled pork chops or these classic bacon cheddar burgers, our veggie-loaded plates are always going to be licked clean.
I’m by no means the world’s biggest beef eater, but I still love buttery green beans on the side of London broil and a loaded baked potato, too. Something about this meal just screams “perfect” to me.
Make-Ahead and Storage
Make-Ahead: Serve immediately for best texture. If needed, keep the butter-glazed green beans in a covered skillet over low heat for up to 30 minutes, but note this may soften them.
How to Store: Refrigerate the leftover green beans in an airtight container for up to 3 days. Cooked green beans don’t freeze well.
How to Reheat: Add the leftover green beans to a skillet with a splash of veggie or chicken stock or extra butter, saute over low-medium heat, and serve once they’re warmed through.
More Easy Side Dishes
Steamed Green Beans Recipe
Ingredients
- 2 pounds trimmed green beans or haricot verts
- 3 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Fill a pot with enough water to just cover the bottom of the steamer basket.
- Remove the steamer basket, season the water with salt, and bring to a boil over medium-high heat.
- Place the steamer basket back in the pot and add the green beans. Add a lid and steam for 5 minutes until al dente. Feel free to cook them longer if you like them a bit more tender.
- While they are steaming, add the butter to a large frying pan over low heat and cook just until the butter is melted.
- Remove the beans from the basket and transfer them to the buttered pan.
- Season with salt and pepper, then toss the beans until coated in butter and seasoned.
- Serve hot.
Steamed Green Beans Recipe