I’m excited to share my Pan Seared Green Beans, a simple butter, garlic, salt and pepper recipe that highlights fresh beans in minutes.

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I love the snap of fresh green beans when they meet hot unsalted butter and a little crushed garlic, it turns them from ordinary to something oddly addictive. I kept the seasoning simple so the beans actually speak, sometimes I catch myself imagining this as a Stovetop Green Beans moment or flipping it into a Sauteed Green Beans With Bacon riff when I’m feeling reckless.

You can almost hear the sizzle and taste the faint char that builds, it’s straightforward but it surprises you every time and somehow makes me want to cook it again tomorrow. Every batch ends up a little different.

Ingredients

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Green beans: low calorie, high fiber and vitamin C, crisp and subtly sweet.
Unsalted butter: rich adds silky mouthfeel, source of fat helps flavor carry.
Garlic: pungent raw, turns sweet when sauteed, gives savory depth might help heart health.
Kosher salt: boosts flavors, but too much adds sodium and raises blood pressure.
Black pepper: mild heat and earthiness, contains antioxidants and makes other flavors pop.

Ingredient Quantities

1 lb (450 g) fresh green beans trimmed

2 tbsp (30 g) unsalted butter

2 cloves garlic

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

How to Make this

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1. Trim the ends off 1 lb (450 g) green beans and pat them dry with a towel.

2. Mince 2 cloves garlic finely. Optional: if you want extra bright color and faster cooking, quickly blanch the beans 2 to 3 minutes in boiling water then plunge into ice water and drain very well before cooking.

3. Heat a large skillet over medium high heat until hot, add 2 tbsp (30 g) unsalted butter and let it melt and foam.

4. Add the minced garlic and stir for 20 to 30 seconds until fragrant, be careful not to let it brown.

5. Add the green beans to the pan, toss to coat in the butter and garlic, then spread them into a single layer and let sit 2 to 3 minutes so they get a little blister.

6. Keep sautéing, tossing every minute or so, for another 4 to 6 minutes until beans are tender crisp and some spots are lightly browned; if theyre cooking too fast lower the heat or cover for 1 to 2 minutes to steam them through.

7. Sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the beans, toss well and taste to check seasoning.

8. Serve right away while hot and glossy. Quick tips: pat beans very dry after blanching, dont let garlic brown, and cut long beans in half for easier eating.

Equipment Needed

1. Cutting board for trimming beans
2. Chef’s knife for trimming and mincing garlic
3. Large skillet, 10 to 12 inch for sautéing
4. Tongs or a spatula for tossing the beans
5. Measuring spoons for butter and seasoning
6. Small pot and slotted spoon for blanching, optional
7. Large bowl with ice for an ice bath, optional
8. Colander and kitchen towel or paper towels for draining and patting dry

FAQ

How long should I sauté the green beans for crisp but tender results? Cook over medium high heat about 6 to 8 minutes, stirring occasionally, until beans are bright green and slightly blistered, shorter for thinner beans and longer if you like them softer.

Do I need to blanch the beans first? No you don't have to, but blanching 2 to 3 minutes then shocking in ice water will lock in color and cut down sauté time, just dry them well so the butter doesn't spit.

Can I use frozen green beans? Yes, but thaw and pat them dry first since frozen beans release a lot of water, you may need to cook a bit longer and keep the pan uncovered so steam can escape.

When should I add the garlic so it doesn't burn? Add minced or sliced garlic in the last 1 to 2 minutes of cooking over medium heat, garlic burns fast and will turn bitter if you put it in too early.

Any quick flavor upgrades or swaps? Try a squeeze of lemon juice or some lemon zest, a pinch of red pepper flakes, toasted almonds, a splash of soy sauce or a handful of chopped parsley, they're all easy and tasty.

How do I store and reheat leftovers? Keep in an airtight container in the fridge for 3 to 4 days, reheat in a skillet over medium until warmed through so they stay crispier than in the microwave.

Sauteed Green Beans Recipe Substitutions and Variations

Green beans: swap with asparagus spears (trim and cut to size), broccolini, or sugar snap peas — cook time similar, maybe 1 min less or more.
Unsalted butter: use olive oil (same tbsp), ghee for nuttier flavor, or salted butter (then cut back on the kosher salt).
Garlic (2 cloves): 1/2–1 tsp garlic powder, 1 small shallot minced, or 1 tsp jarred minced garlic — adjust to taste.
Kosher salt 1/2 tsp and black pepper 1/4 tsp: use fine sea salt or table salt (use about half the volume if table salt), and swap black pepper for white pepper or a pinch of crushed red pepper flakes for heat.

Pro Tips

– If you blanch first, pat the beans super dry with a towel and let them sit a minute or two so they lose surface moisture, otherwise the butter will spit and you end up steaming instead of getting those little browned spots. dont skip this if you like color.

– Garlic burns fast and turns bitter, so either add it when the butter is already foamy and the pan’s a bit cooler, or toss it in after the beans have started to blister. another trick is to smash the garlic and remove it before serving for subtle flavor without the risk.

– Don’t crowd the pan. Give beans a single layer so they can sear; if you have more than will fit, do two quick batches. if theyre cooking too fast, lower the heat or cover for a minute to finish them through without burning.

– Brighten and finish: a squeeze of lemon or a splash of vinegar at the end makes the butter pop, and a sprinkle of flaky salt or toasted almonds/pecans adds texture. if your butter’s browning too quickly, use half oil or clarified butter to raise the smoke point.

Sauteed Green Beans Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my Pan Seared Green Beans, a simple butter, garlic, salt and pepper recipe that highlights fresh beans in minutes.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board for trimming beans
2. Chef’s knife for trimming and mincing garlic
3. Large skillet, 10 to 12 inch for sautéing
4. Tongs or a spatula for tossing the beans
5. Measuring spoons for butter and seasoning
6. Small pot and slotted spoon for blanching, optional
7. Large bowl with ice for an ice bath, optional
8. Colander and kitchen towel or paper towels for draining and patting dry

Ingredients

1 lb (450 g) fresh green beans trimmed
2 tbsp (30 g) unsalted butter
2 cloves garlic
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

Trim the ends off 1 lb (450 g) green beans and pat them dry with a towel.
Mince 2 cloves garlic finely. Optional: if you want extra bright color and faster cooking, quickly blanch the beans 2 to 3 minutes in boiling water then plunge into ice water and drain very well before cooking.
Heat a large skillet over medium high heat until hot, add 2 tbsp (30 g) unsalted butter and let it melt and foam.
Add the minced garlic and stir for 20 to 30 seconds until fragrant, be careful not to let it brown.
Add the green beans to the pan, toss to coat in the butter and garlic, then spread them into a single layer and let sit 2 to 3 minutes so they get a little blister.
Keep sautéing, tossing every minute or so, for another 4 to 6 minutes until beans are tender crisp and some spots are lightly browned; if theyre cooking too fast lower the heat or cover for 1 to 2 minutes to steam them through.
Sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the beans, toss well and taste to check seasoning.
Serve right away while hot and glossy. Quick tips: pat beans very dry after blanching, dont let garlic brown, and cut long beans in half for easier eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.