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Sautéed Green Beans

Sautéed Green Beans are one of the easiest and quickest side dishes to make, and it all comes out in one skillet. We love  buttery sautéed green beans with bits of garlic, some shaved parmesan cheese, toasted nuts and hints of lemon. You can flavor them endlessly, but use this essential guide to this classic and must try side dish. 

Prep Time
5 mins
Cook Time
5 mins
Servings: 4 people
Calories: 292 kcal
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 3 Tablespoons butter unsalted
  • 2 garlic cloves minced
  • 5 cups green beans fresh or frozen
  • 1 Tablespoon thyme leaves
  • 1/4 teaspoon salt and pepper
  • 2 Tablespoons water
  • 1 lemon zest and 1 teaspoon juice
  • 2/4 cup pine nuts or almond toasted
  • pinch chilli flakes
  • 1/2 cup parmesan

Notes

  • The beans are the hero ingredient here. Make sure you use good quality fresh or frozen beans. If frozen, organic and baby green beans are best, you don't need to thaw them. If fresh, baby beans are great. 
  • Make sure the beans are all the same size especially if fresh, if not, trim them so they cook evenly.
  • The butter base is optional, you can use olive oil, ghee or avocado oil for a neutral tasting dish.
  • The trick to perfectly tender green beans is to add some liquid for cooking. You can use stock or water. 
  • Never add too much liquid as then the beans will be soggy. Start with 2 tablespoons and then if needed add a teaspoon at a time. 
  • The ideal way for beans to cook well is to cook on medium low to low heat. This way they absorb the liquid well and cook all the way through.
  • You can add more liquid if you prefer a softer texture, but do so gradually. 
  • It's ready when the softness is up to your liking and you can then flavor it endlessly. 
  • Asian: Add in some ginger with the garlic, and toss in some soy sauce and sweet chilli sauce. Finish off with sesame seeds and green beans. SO GOOD.
  • Sweet and Spicy. Finish off with extra butter and our Hot Honey Recipe.
  • Summer Greek: Toss in our Greek Salad Dressing when the beans have cooked and let is absorb the flavors. This is a summer favorite and a BBQ side dish you can't miss!
  • Cheesy: Finish off with a heaping amount of cheddar cheese and let it melt with the heat of the beans. 
  • Chili- Toss in some Chili Oil Recipe, or toss the beans in this Chili Lime Shrimp to soak up some sauce!
  • Cold salad tossed in some Garlic Parmesan Sauce when cooled down. 
  • Dressed up in our hit Dill Sauce with some feta crumbles. 
  •  
  • This is the BEST part. We have made this recipe as we had it n Europe years and years ago. We fell in love for its' simplicity, brightness and flavor profile. After all we are from the Mediterranean so it felt like home. However we have made it with a few variations and have LOVED it!
  • This is a great dish on its own. Seriously satisfying, hearty, nutritious and delicious. It also makes the perfect side dish to any type of protein.
  • Great with seafood like Butter Poached Lobster, Halibut, Chilean Sea Bass, Baked Cod Recipe and more.Great with a piece of Ribeye Steak or Best NY Strip Steak along with some of our Best Mashed Potatoes Recipe.Perfect with Turkey Tenderloin Recipe, Hot Honey Chicken, Chicken Scallopini, Chicken Caprese and more!
  • Since this is a relatively quick recipe, we prefer making it right away. However you can prepare it in advance, and once cooked in the saucepan, don’t dress it up. Simply place it n the fridge in a sealed container for up to 3 days. When ready to serve, reheat the green beans in the same sauce pan over low heat and garnish then. 
  • Leftovers are stored in the fridge for 3 days. To reheat, you can microwave them in a plate. We don't recommend freezing the cooked green beans as they become watery.