25 minutes mins
| 58 Comments |
4.68 from 258 votes
Jump to Recipe | Updated: | by Nora
Whip up a side of these quick and easy Sautéed Green Beans with dinner tonight. This recipe works with fresh OR with frozen green beans – a total keeper!
Green beans are one of my favorite vegetable side dishes. They are quick and easy to make, the kids love them… And we usually grow them in the garden, which is an added bonus.
Here I’m sharing how I make sautéed green beans – how to blanch them, how to cook them properly and how to season them to make sure they taste amazing!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Green beans:Either use fresh ones, or use frozen. I still blanch frozen ones to flash-defrost them. If you sauté from frozen, they release a lot of water and tend to come out soggy.
- Onion and garlic:If you don’t have these fresh on hand, you can use ½ teaspoon of onion powder and ½ teaspoon of garlic powder instead. I’ve been doing the same lately because of a picky eater, and the beans still taste delicious.
- Mustard:If you’re not a fan of mustard, just leave it out. You can also use prepared mustard instead of wholegrain mustard if you don’t have it.Butter: If you want to make this dairy free or ar otherwise opposed to butter (don’t know why you would be, but to each their own 😉 ), you can just use olive oil instead.
- Extras:Feel free to add chopped bacon for extra flavor and deliciousness. I often do this, but I wanted to keep the recipe as simple and basic as possible. Just cook it together with the onion and garlic. You can also sprinkle fried onions over the top in the end.
Step by step photos
Recipe tips
- Trimming the green beans:If you’re using fresh beans, use kitchen shears to trim them in bunches. So much faster and easier than doing it with a knife!
- Sautéing:Make sure to use medium heat, or the beans will blacken on the outside and stay too firm on the inside.
- Season to taste:Our favorites are a pat of butter, some lemon juice and mustard – but feel free to adjust this according to your taste!
Green bean FAQs
Should I blanch green beans before sauteing?
Blanching means you’ll only cook the beans for a couple of minutes, then lift them out with a slotted spoon and place them straight into a bowl filled with ice cold water.
This helps to make the green beans soft without having to sauté them until they are black on the outside. It also helps them keep their nice green color!
But you can sauté green beans without blanching – so just skip it if you’re OK with firmer beans. I don’t mind a bit of crunch, but if you want your beans to be soft all the way, you pretty much have to cook them in salted water first.
Should green beans be soft or crunchy?
This is a matter of preference to me. Personally, I really enjoy them cooked until almost soft, but retaining a crispness and their bright green color.
My husband on the other hand prefers his beans cooked to a very soft stage. The beans turn from bright green to a darker olive green at this point. They can become mushy in texture if over-cooked.
I recommend trying both to figure out which one you like best.
More vegetable side dishes
- Honey Butter Thyme Crockpot Glazed Carrots
- Instant Pot Mashed Potatoes
- Garlic Roasted Broccoli
- Easy Sautéed Zucchini
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
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Easy Sautéed Green Beans
My Sautéed Green Beans are so quick and easy to whip up, and they taste amazing! Make these with fresh or frozen green beans for Thanksgiving, Christmas or any time you want some greens on your plate.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 4.68 from 258 votes
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Recipe details
Prep 15 minutes mins
Cook 10 minutes mins
Total 25 minutes mins
Servings 4 servings
Difficulty Easy
Equipment
Ingredients
- 1 pound fresh green beans trimmed, (OR 1 pound frozen, not defrosted)
- 1 tablespoon oil
- 1 onion chopped
- 2 cloves garlic minced
- salt & pepper to taste
- ½ tablespoon butter
- 1 teaspoon mustard (I like whole grain Dijon here) and ½ tablespoon lemon juice; optional
Instructions
Blanch green beans (see notes):
Bring a large pot of water to a boil. Add 1 teaspoon of salt and the green beans and cook for 2 minutes. Drain and place in a bowl with ice cold water.
Sauté:
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened. Add the beans, season with salt and pepper and sauté until softened to your taste, about 5 minutes.
Season:
Stir in the butter mustard and lemon juice (if using). Check for seasoning and serve warm.
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Notes
Cooking Tips:
Trimming the green beans: If you’re using fresh beans, use kitchen shears to trim them in bunches. So much faster and easier than doing it with a knife!
Blanching the green beans:Blanching helps the beans to retain their color. You can sauté green beans without blanching – so just skip it if you’re OK with crisper beans.
Sautéing: Make sure to use medium heat, or the beans will blacken on the outside and stay too firm on the inside.
Seasoning: Our favorites are a pat of butter, some lemon juice and mustard – but feel free to adjust this according to your taste!
Ingredient Notes:
Green beans: Either use fresh ones, or use frozen. I always blanch frozen ones to flash-defrost them. If you sauté from frozen, they release a lot of water and tend to come out soggy.
Onion and garlic: If you don’t have these fresh on hand, you can use ½ teaspoon of onion powder and ½ teaspoon of garlic powder instead.
Mustard: If you’re not a fan of mustard, just leave it out.
Butter: Can just use olive oil instead.
Extras: Feel free to add chopped bacon to the garlic and onion for extra flavor and deliciousness.You can also sprinkle fried onions over the top in the end.
How to use leftovers:
If you have leftovers after a big holiday meal, just cover and refrigerate the beans for up to 2 days.
Nutrition
Serving: 1servingCalories: 93kcalCarbohydrates: 11gProtein: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 34mgFiber: 3gSugar: 4g
Nutrition is an estimate.
More recipe information
Course: Easy Side Dish Recipes
Cuisine: American
More holiday dinner ideas
- Maple Walnut Twice Baked Sweet Potatoes
- The Perfect Easy Sweet Potato Casserole
- Cranberry Apple Stuffed Acorn Squash
- Maple Pecan Roasted Sweet Potato Slices
If you’re looking for more holiday dishes, why don’t you browse all of my Thanksgiving Recipes or Christmas Recipes?
I first shared this recipe on 11/20/2018. I updated it on 06/07/2020 to make it better for you.
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Reader Interactions
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Comments
Janice says
Excellent! Will definitely make again.Reply
Maggie Kallion says
Delicious. Did not blanch the beans as we like ours crispy. Will make this againReply
Sunni Gilliam says
Absolutely delicious. Super fast and super flavorfulReply
Rachel says
If I double the recipe, do I have to pull back on the garlic or any of the seasonings? Sometimes the garlic is too much when doubling other recipes.
Reply
See AlsoEasy Crispy Sesame Tofu RecipeNora says
Rachel, if you’re concerned you can always add less and then adjust later. I think it depends a lot on your garlic – sometimes a bulb is so strong, you need to use a lot less.
Reply
Laurie R says
Do you think I could blanch the green beans then refrigerate overnight? I’m trying to prep as much as possible the day before Thanksgiving since we have limited time and space on Thanksgiving Day!
Reply
Nora says
Yes Laurie, blanch and then make sure to immediately plunge them into ice water to completely cool. Drain well, pat dry with paper towels and then store in a ziptop bag or closed container in the fridge overnight. Hope this helps!
Reply
Crista says
Could you blanch the green beans the night before?
Reply
Nora says
Crista, yes! Blanch, chill in ice water immediately after, pat dry with paper towels and then store in an airtight bag or container in the fridge overnight. Hope this helps!
Reply
Dawn Stiernagle says
The onions soaked up the lemon juice and added such good flavor with the green beansReply
Debbie Bernard says
Made this recipe to serve at the Moose lodge. Everyone said they were the best beans they ever had!!Reply
Brandy Wallace says
We love green beans in my household. I found this recipe a while back and I’ve made them this way every since. I followed the recipe exactly as written and they are best green beans I’ve ever eaten. The dijon mustard and fresh squeezed lemon juice give them such a wonderful flavor. Thanks for sharing.Reply
Nora says
I’m so glad, Brandy!
Reply
Claudia says
These were really good! I did “veganize” it by using vegan butter and sprinkling a bit of a “bacon” flavored seasoning I have on hand. Next time I make my vegan carrot bacon ( sounds goofy, but really food and really tastes and resembles bacon) I think I’ll crumble that over the top. Love using fresh ingredients without crazy additives, Thank you for the recipe!
Reply
Nora says
I’m so glad, Claudia! And I love your suggestions.
Reply
Debbie says
Easy and delicious. I substituted scallion for the onion, otherwise made it just as written. I’ll make this again!Reply
Nora says
That sounds delicious, Debbie!
Reply
Deanna says
Hi, i made these last night and they were a hit. My husband doesn’t care for green beans, he ate these and said he would eat them again… yeah! Great way to add some green to our diet. Thanks for sharing
DeannaReply
Nia says
So quick and easy and tasty! I used garlic and onion powder and smoked paprika with a pinch of sugar to balance the bite. The mustard added a whole mother level of flavor! I can’t wait to make these again.Reply
Nora says
I’m so glad, Nia!
Reply
Marky Mander says
Yes, the blanching helps if you can’t find the slim French green beans. I have also used scallions in place of onion or thinly sliced red onions and have sautéed with a couple of teaspoons of BETTER THAN BOUILLON, which is a paste that is readily dissolved and absorbed with little water. It is very tasty and doesn’t add a watered down version of these wonderful green beans. We make them for Thanksgiving AND Christmas.
Gratefully,
Marky Mander
Pipe Creek, TXReply
Kathy says
Yummy
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Heather Waclaw says
Super easy and SUPER tasty!! ?Reply
Laurel Je says
Love this recipe. Will be making this often. I used 1 tablespoon Dijon mustard.
Great flavor. Super good!Reply
Nora says
I’m so glad, Laurel!
Reply
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