Garlic Green Beans
These easy Garlic Green Beans are cooked until tender-crisp and tossed in garlic butter for a simple, classic side dish.
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.
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.
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.
Nutrition
Calories: 136kcalCarbohydrates: 6gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 20mgSodium: 6mgPotassium: 174mgFiber: 2gSugar: 2gVitamin A: 755IUVitamin C: 10mgCalcium: 36mgIron: 1mg