Are you tired of the same old steamed side dishes? Then I’ve got the recipe for you. This sautéed green beans recipe makes the veggies crisp yet tender and oh-so-flavorful. They are the perfect quick side dish for any weeknight dinner.
Green beans are a delicious vegetable, as long as you cook them correctly. If you’ve never tried making sautéed green beans, you’ll love just how easy they are to make. This recipe is quick, healthy, and family-approved!
WHY WE LOVE THIS RECIPE
- Super-short ingredient list. All you need is onions, garlic, and the star of the dish, green beans!
- Quick to make. Only 5 minutes of prep time and less than 15 minutes of cooking time, and your new favorite side dish is ready to eat.
- Works for different diets. This sautéed green beans recipe is gluten-free, dairy-free, low-carb, and is paleo-, AIP- and Whole30-compliant.
- Versatile side dish. Sautéed green beans are a great way to add veggies to any meal, and they complement any dish from any cuisine.
Here’s what you need to make this recipe:
- Green beans
- Olive oil
- Sea salt
- Black pepper
- Green beans: Fresh green beans hold their texture better and withstand heat well while keeping their flavor. However, if you use frozen green beans, you’ll lose most of that fresh snap from the beans.
- Onion: By the time you’re done cooking, the onions will be soft and packed with amazing flavor.
- Garlic: Chopped garlic adds that rich, garlicky flavor without being overwhelming.
- Olive oil: It imparts great flavor and keeps this sautéed green beans recipe healthy.
STEP 1: PREP THE GREEN BEANS
Wash and rinse the green beans. You’ll want to pick the ones that are free from wrinkles or any spots that are becoming mushy.
Trim the stem ends. Line up a handful of green beans and cut the ends off with a knife. Alternatively, you can snap them off by hand. You can flip the beans the other way and trim the pointy tips, but this isn’t necessary.
Slice the onions and chop the garlic. Set aside.
STEP 2: SAUTÉ THE GREEN BEANS
Heat a large cast-iron skillet (you can also use a stainless steel one) over medium heat. Add the olive oil and let it get hot.
Add the green beans. Using a wooden spatula, cook and stir for one minute. Cover with a tight-fitting lid and let the beans cook for another 4 minutes, stirring occasionally.
The beans should become bright and glossy, and slightly blistered.
STEP 3: ADD THE ONION AND GARLIC
Uncover the green beans. Add the sliced onion, chopped garlic, sea salt, and black pepper to taste.
Cook and stir for about 1 to 2 minutes or until the mixture is fragrant. Don’t allow the garlic to burn.
STEP 4: STEAM THE GREEN BEANS
Add a small splash of water or vegetable broth and cover immediately to trap the steam.
Cook for another 5 to 10 minutes. This allows you to steam the green beans as well as browning them slightly on the bottom. Stir occasionally.
You’ll know the green beans are done when they become bright green and are cooked to crisp-tender perfection.
- Use medium heat. Sautéing the green beans over high heat will cause them to blacken on the outside and stay too firm on the inside.
- Make it flavorful. Herbs and spices are a great way to add flavor to sautéed green beans. You can add smoked paprika, garlic powder, red pepper flakes, Chinese five spice, or whatever else you fancy. Furthermore, fresh herbs like dill, tarragon, and thyme go well with green beans.
- Go nuts. For that extra crunch, add some slivered almonds, pine nuts, or cashews.
- Make it oil-free. To make this dish oil-free, use vegetable broth instead of olive oil to sauté the green beans. This keeps the recipe fat-free but still full of flavor.
- Don’t overcook. Cook the green beans until they are fork-tender at most. They are best when they’re still a little crunchy.
FREQUENTLY ASKED QUESTIONS
Should I blanch green beans before sautéing?
It’s totally up to you. Blanching involves boiling green beans in a large pot of boiling salted water for 2 to 4 minutes before removing them and immediately plunging them into a large bowl with ice water to halt the cooking process. This helps to make the green beans soft and keep their bright green color. Nevertheless, you can sauté green beans without blanching (like in this recipe), and they’ll turn out nice and crunchy.
Are sautéed green beans good for you?
Yes. Green beans are full of fiber and packed with nutrients like folate, vitamin A, C, and K, potassium, iron, and calcium. Also, they are low in calories and carbohydrates, so you can fill up on them and not wreck your diet.
Do you have to soak green beans before cooking?
Green beans are different from dried beans. There’s no need to soak them before cooking them.
Is this recipe vegan-friendly?
This sautéed green beans recipe is vegan- and vegetarian-friendly.
How do I store sautéed green beans?
Leftover beans can be stored in an airtight container in the refrigerator for up to 5 days. (But fresh is always best!) You can reheat them in a skillet to quickly warm them up again.
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Sautéed Green Beans
- Yield: Serves 4
Green beans sautéed with onions and garlic makes a delicious side dish!
1 tablespoon olive oil
1 pound fresh green beans, washed, dried and trimmed
½ red onion, thinly sliced
2 cloves garlic, minced
Sea salt & black pepper to taste
Heat a large skillet over medium heat. (I used a cast iron skillet.) Add the olive oil and green beans. Cook and stir for one minute. This helps to blister the green beans. Cover and cook for another 4 minutes.
Uncover the green beans and stir. Reduce the heat to medium. Add the red onion, garlic and sea salt and black pepper to taste. Cook and stir for a few more minutes. Then add a splash of water or vegetable broth. Cover and cook for another 5 to 10 minutes, until the green beans are nice and tender but still bright green.
TRY THESE RECIPES NEXT:
- First, you should try my vegan scalloped potatoes recipe, which pairs perfectly with sautéed green beans.
- Next, try my roasted potatoes and asparagus recipe. It has melt-in-your-mouth potatoes and roasted asparagus that are juicy, crispy, and perfectly al dente.
- Finally, you should try my roasted Brussels sprouts that are crisp and golden on the outside and tender on the inside.
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