This is a classic vegetable side dish that works with almost any meal. Crisp-tender green beans are cooked with fresh garlic and olive oil for a simple but flavorful result.
The whole dish comes together in about 15 minutes, which makes it a great choice for a busy weeknight. This method ensures the beans stay bright green and have the right amount of crunch.
Why is Sautéed Green Beans a Must-Try?
Blanching the beans in salted water seasons them and sets their vibrant green color.
Shocking the beans in an ice bath after boiling stops the cooking, ensuring a tender-crisp texture.
Sautéing with fresh garlic at the end infuses the beans with flavor without burning the garlic.
Ingredients for Sautéed Green Beans
• Green Beans: Look for beans that are firm and snap easily when bent. French beans (haricots verts) also work well and may cook slightly faster.
• Olive Oil: A good quality extra virgin olive oil adds flavor. You can substitute with an equal amount of unsalted butter for a richer taste.
• Garlic: Use fresh cloves for the best flavor. Slicing the garlic will give you a milder, sweeter flavor, while mincing results in a stronger garlic taste.
• Salt: Kosher salt is recommended for the blanching water as it dissolves well and seasons the beans evenly.
Exact quantities are in the recipe card below.
How to Make Sautéed Green Beans
Step 1: Blanch the Beans
First, bring a pot of salted water to a boil. Cook the green beans for just a few minutes until they become bright green. Immediately transfer them to an ice water bath to cool, then drain them well and pat them dry.
Step 2: Sauté with Garlic
Heat olive oil in a large skillet over medium-high heat. Add the blanched, dried beans along with fresh garlic. Cook while tossing frequently until the garlic is fragrant and turns a light golden brown.
Step 3: Season and Serve
Finish the dish with a sprinkle of salt and pepper. Toss everything together one last time in the pan and transfer to a serving dish to enjoy while warm.
What to Serve with Sautéed Green Beans
These green beans are a versatile side. They pair well with roasted chicken, steak, or baked fish.
Expert Tips for Sautéed Green Beans
The ice bath is an important step that stops the cooking process and keeps the green beans’ color bright and their texture crisp. Don’t skip it for the best result.
Watch the garlic closely as you sauté. It can go from golden to burnt very quickly. If your pan seems too hot, reduce the heat to medium.
You can prepare the beans ahead of time. Blanch and dry the beans, then store them in an airtight container in the refrigerator for up to 24 hours. Sauté just before serving.
How to Store and Freeze Sautéed Green Beans
Store leftover green beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Sautéed Green Beans Recipe FAQs
Can I use frozen green beans?
Yes. Skip the blanching step and add the frozen green beans directly to the hot skillet. You may need to cook them for a few minutes longer to heat through before adding the garlic.
Do I have to blanch the green beans?
Blanching gives the best texture and color. For a quicker version, you can sauté raw beans. Add them to the skillet with 2-3 tablespoons of water, cover, and steam for 3-5 minutes until tender-crisp. Then, add the oil and garlic and proceed with the recipe.
What other seasonings can I add?
Toasted sliced almonds, a squeeze of fresh lemon juice, or a pinch of red pepper flakes are all great additions. Add them at the very end of cooking.
Sautéed Green Beans
Ingredients
- 1 lb fresh green beans trimmed, 450g
- 1 tablespoon kosher salt for blanching water
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic thinly sliced or minced
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Prepare a large bowl of ice water and set it aside.
- Bring a large pot of water to a rolling boil and add 1 tablespoon of kosher salt.
- Add the trimmed green beans to the boiling water. Cook for 3 to 4 minutes, until they turn bright green and are tender-crisp.
- Immediately drain the beans and plunge them into the ice water for 1 minute to stop the cooking. Drain well and pat dry with a clean towel.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the dried green beans and garlic to the skillet.
- Sauté for 2 to 3 minutes, tossing frequently, until the garlic is fragrant and lightly golden.
- Remove from heat and season with the remaining salt and pepper. Toss to combine and serve immediately.
Notes
