Easy Sautéed Green Beans Recipe
This easy sautéed green beans recipe comes together in under 30 minutes and is packed with flavor. I cook the beans until lightly browned, then finish them with garlic, butter, and a touch of Dijon and soy sauce. It is simple, quick, and always a favorite at my table.
Ingredients
- 1 pound trimmed green beans
- 1 tablespoon olive oil
- 4 finely minced garlic cloves
- 1 tablespoon unsalted butter
- 1 teaspoons Dijon mustard
- 1 ½ tablespoons soy sauce
- Juice of ½ lemon, about 1 tablespoon
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the green beans to a large pot of boiling salted water and cook for 3 minutes.
- Strain the beans and keep them in the draining basket. No need to run them under cold water or shock them in ice water. It’s best to let them slightly air dry.
- While the beans are drying out, add the oil to a large 12” frying pan over medium-high heat until it begins to smoke lightly.
- Place in the beans and sauté for 1 to 2 minutes or until they become lightly browned.
- Turn the heat down to medium-low and push the beans to one side of the pan in the other add in the garlic and butter and stir and cook for 30 to 45 seconds or until it becomes fragrant.
- Mix the green beans with the garlic and butter and remove the pan from the heat.
- In a small bowl, mix together the mustard and soy sauce.
- Add the mustard-soy mixture to the pan of beans along with lemon juice, salt, and pepper.
- Mix until combined.
- Serve with optional red pepper flakes.
Notes
The key to cooking this recipe is to boil the green beans briefly before sautéing. This quick step helps the beans stay bright green and crisp while allowing them to cook evenly in the pan later.
Cook to your liking: These green beans will be al dente and slightly crunchy when finished. If you prefer them more tender, I recommend boiling them for 5 to 7 minutes instead.
Dry the beans: I let the beans air dry after draining. This helps them brown nicely instead of steaming in the pan.
Use a large pan: I cook the beans in a large pan so they have room to move around. This gives them a nice caramelized color and better texture.
Add garlic later: I add the garlic after the beans brown a bit. It keeps the garlic from burning and gives a richer flavor.
Finish with lemon: I like to add a squeeze of lemon juice and a splash of soy sauce at the end. It brightens the flavor and ties everything together.
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 be kept in the refrigerator covered in plastic for up to 3 days. These don’t freeze 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.
Nutrition
Calories: 100kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 399mgPotassium: 268mgFiber: 3gSugar: 4gVitamin A: 871IUVitamin C: 15mgCalcium: 50mgIron: 1mg