Make perfect sautéed green beans every time with this perfectly customizable recipe. Crisp-tender green beans are blanched (or not, it’s up to you!) and then sautéed in lots of butter, onion, and garlic.
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
2poundsfresh green beans, ends trimmed
Kosher salt and freshly ground black pepper, to taste
Freshly minced parsley, optional, for garnish
Optional blanching: In a large stock pot, bring 5 cups salted water to a boil. Add the green beans and cook them for 3 minutes. Drain the green beans.
Optional ice water bath: If you like your green beans to stay really crispy, drain them in a colander and then plunge them into a bowl of ice water to stop the cooking process. If you like them more tender, you can simply drain them and leave them in the pot.
Heat the butter in a large skillet over medium heat. Add the onion, and cook until translucent, about 7 minutes. Stir in the garlic, salt, and pepper, and cook for another 30 seconds.
Drain the green beans from their ice water bath (if you did this step) and then add them to the skillet. Cook for about 7 - 9 minutes, or until they begin to sizzle and fry.
Serve immediately. Top with freshly-minced parsley for garnish, if desired.
Why blanch the green beans? Blanching gives the beans a better final texture and color, since they won’t have to cook as long in the skillet. If you don’t care about the color and want the green beans to be more tender, skip the blanching step and cook them longer in the skillet.
Personally, I blanch my green beans - but I skip the ice water bath step. I like my green beans in that perfect in-between spot of crisp and tender, and this seems to create that texture for me very reliably.
Store these in the refrigerator in an airtight container, for up to 5 days. Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating. To reheat, use a skillet on the stovetop again if possible. In a pinch, they can be reheated in the microwave.