Perfect Buttery Green Beans
Make these ridiculously delicious (and easy) sautéed green beans your go-to side for everything.
Serves4
Prep5 minutes
Cook2 minutes to 3 minutes
Fresh green beans are in my vegetable drawer all year long. And why not? Green beans are so flavorful, they need very little more than a quick dunk in boiling water before they’re ready to serve, but why not take it a step beyond and serve a side dish that becomes the star of the show.
My foolproof method is to cook fresh green beans until crisp-tender, then sauté them in butter and garlic. With their fresh green color and crisp snap, these beans are all dressed up, charred, garlicky, and oh-so-buttery. Use this recipe and you’ll be rewarded with an easy side dish for your Thanksgiving feast or weeknight dinner.
Why You’ll Love It
- Make green beans with vibrant color and perfect texture every time. This recipe shows exactly how to cook fresh green beans, so you’ll never end up with sad, limp beans.
- The only recipe you’ll ever need for cooking green beans. Use this recipe for versatile and recipe-ready green beans you can eat straight from the skillet, garnish with crispy breadcrumbs, or serve with slivered almonds.
Key Ingredients in Buttery Green Beans
- Fresh green beans: Choose beans that are green and firm, with no yellow or brown spots or blemishes.
- Unsalted butter: Adds a rich, buttery flavor to the green beans. If using salted butter, taste before seasoning with more salt at the end.
- Garlic: Cook just until fragrant before adding the green beans.
- Kosher salt: Adding kosher salt to the pot of boiling water seasons the green beans as they cook. Taste and season with more kosher salt after sautéing.
How to Cook Buttery Green Beans
- Boil water and prepare an ice bath. Cook the green beans in a large pot of boiling water so that the water temperature recovers quickly after adding the beans. Fill a bowl with equal parts ice and water, and have it standing by.
- Cook green beans. Blanch, or cook quickly in boiling water, for 2 to 3 minutes. The green beans will brighten in color and have a crisp-tender texture.
- Chill green beans. Immediately transfer with tongs or a long-handled spider from the boiling water to the ice bath to shock the beans and halt the cooking process.
- Sauté with butter and garlic. Melt butter and cook garlic until fragrant, then add the green beans tossing until the beans are buttery, slightly charred, and warm.
Storage and Make-Ahead Tips
- Make ahead: Blanch and chill the green beans up to 2 days before sautéing and serving.
- Refrigerate leftovers: Store cooked green beans in the refrigerator for up to 4 days.
What to Serve with Buttery Green Beans
Perfect Buttery Green Beans Recipe
Make these ridiculously delicious (and easy) sautéed green beans your go-to side for everything.
Prep time 5 minutes
Cook time 2 minutes to 3 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
green beans, stem ends trimmed
- 2 tablespoons
unsalted butter
- 2 cloves
garlic, minced
Kosher salt
Freshly ground black pepper
Instructions
Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare an ice bath by filling a large bowl halfway with ice and cold water. Line a baking sheet with a double layer of paper towels or a kitchen towel.
Add 1 pound trimmed green beans to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain and transfer immediately to the ice water bath to stop the cooking. Let sit for a few minutes.
Drain and remove any remaining ice cubes. Transfer to the baking sheet in a single layer to dry.
Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add the green beans and cook until warmed through, 1 to 2 minutes. Taste and season with kosher salt and black pepper.
Recipe Notes
Make ahead: The green beans can be blanched, dried, and refrigerated up to 2 days ahead before sautéeing with the garlic and butter.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
A version of this recipe was first published in November 2018 by Meghan Splawn.