Sautéed green beans with garlic butter is an easy ten minute side dish! Serve it for a weeknight dinner or a special occasion.
With Easter just around the corner, it’s got me thinking about easy, spring-y dishes. And these sautéed green beans totally fit the bill!
I know I’m always looking for easy side dishes, and these green beans are SO easy. One pan, 10 minutes and 4 ingredients. That’s it!
Honestly, I know sometimes I go out to left field with some crazy recipes, but it’s always comforting to come back to classic flavors. Green beans, butter and garlic is a combination you just can’t go wrong with!
Reasons we love these Sautéed Green Beans with Garlic Butter
- they take just 10 minutes to make
- you only need 4 ingredients
- they are simple, classic, and delicious!
How to make this sautéed green beans recipe
In order to make sure you end up with perfect, tender, green beans, we first steam them. If you don’t have a covered pan, you can do this step in a pot!
- Add green beans and 1/4 cup of water to a pan.
- Cover and simmer for 3 minutes (start the timer once the water is simmering!)
- Uncover. If the water has absorbed, add the butter right away. If there’s a bit of water left, simmer uncovered for 1 minute.
- Make a space in the middle of the pan. Add the butter & garlic, and cook for 1 minute.
- Toss green beans in the butter/garlic, then season with flaky sea salt.
Can I make this recipe using frozen green beans? Unfortunately, this recipe requires fresh green beans. Frozen will end up mushy. I recommend saving frozen green beans for soups or skillet recipes where it’s OK to have softer textures.
Can I make this recipe vegan? Sure, you could swap the butter for coconut oil (or olive oil). Adjust the salt if needed.
Can I use these green beans meal prep? Leftovers keep, and are great re-heated. The beans do lose their ‘crunch’ a bit but they are still delicious.
Serve it with
I have a ton of recipes that would go great with sautéed green beans:
- Herb Crusted Broiled Salmon
- Balsamic Salmon Marinade
- Baked Chicken Parmesan
- Perfect Baked Chicken Thighs
- Perfect Baked Chicken Breast
- Caprese Instant Pot Chicken Thighs
- Our Staple Kale Salad
- Instant Pot Mashed Cauliflower
Tips & equipment
- I used this Non-Stick Pan and this 12 inch lid
- if you don’t have a lid that will fit a pan, you can use a pot instead
- Looking for more easy side dishes? Check out these Instant Pot Carrots with Honey Glaze, these Herb & Garlic Instant Pot Mashed Potatoes, and this Creamy Parmesan Instant Pot Mashed Cauliflower
Sauteed Green Beans with Garlic Butter
- 1 lb fresh green beans (washed, ends trimmed)
- 1/4 cup water
- 2 tablespoons unsalted butter (see *)
- 4 cloves garlic (minced)
- 1/2 teaspoon flaky sea salt (see **)
- Add green beans and water to a 12-inch pan and cover with a lid.
- Bring to a simmer, reduce heat and keep at a simmer for 3 minutes.
- Remove the lid. If all water has evaporated, add butter and garlic right away. If there is still liquid in the pan, simmer uncovered for 1 minute to evaporate it off.
- Make a space in the middle of the green beans. Add the butter and garlic and allow garlic to cook in the butter for at least 1 minute, or until starting to turn golden.
- Toss beans in garlic and butter. Sprinkle with flaky sea salt.