Easy Sautéed Green Beans are a simple side dish that’s quick to whip up and tastes amazing. Make it with fresh or frozen green beans for Thanksgiving, Christmas or any time you want some greens on your plate.
I know I don’t share too many side dishes here on the blog. Mainly because when I make dinner on a regular weeknight myself, I don’t want to deal with three or four different pots and pans going on.
So I’ll throw the sides on a sheet pan along with the mains, whip up a one pot dinner or add our veggies to a pot of soup. But for a holiday dinner like Thanksgiving or Christmas, or another special occasion? Well, sometimes it’s good to go all out and make a side dish in its own pan – crockpot glazed carrots, homemade mashed potatoes, sweet potato casserole, cornbread… All the works.
This post contains affiliate links and we earn a commission for purchases made after clicking through.
How to Sauté Green Beans:
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Ever since I shared my best tips for cooking fresh green beans, I’ve been wanting to share this uber-simple way I make sautéed green beans.
I know, I know, I know – nothing like grandma’s green bean casserole. But if you have a bunch of fresh (or frozen!) green beans around? This is one of the easiest ways to make them taste amazing!
Key Steps to the Best Sautéed Green Beans:
It’s easy to saute fresh (or frozen) green beans on the stove:
- Blanch the green beans: The first step is to blanch the green beans. This helps to make them soft without having to sauté them until they are black on the outside. It also helps them keep their nice green color!
Tip: Blanching means you’ll only cook the beans for a couple of minutes, then lift them out with a slotted spoon and place them straight into a bowl filled with ice cold water.
- Sauté the green beans: Next, you’ll do the actual sautéing. Heat a skillet, add oil, then sauté the green beans with salt, pepper, garlic and onion for about 5 minutes.
- Season: Finally, I like to stir some things into the finished green beans to make them taste super good. Our favorites are a pat of butter, some lemon juice and mustard – but feel free to adjust this according to your taste!
FAQs for the Best Sauteed Green Beans
How to trim green beans:
If you’re using fresh beans, use kitchen shears to trim them in bunches. So much faster and easier than doing it with a knife!
How do you make green beans taste good?
I mean, if you have to ask… Do you really want to make them? 😉 A bit of fat, great seasoning and cooking them until soft but not mushy are a surefire way to make them taste good!
Can I sauté green beans without blanching?
I don’t mind a bit of crunch, but if you want your beans to be soft all the way, you pretty much have to cook them in salted water first.
If you’re not a fan of mustard, just leave it out. You can also use prepared mustard instead of wholegrain mustard if you don’t have it.
Feel free to add chopped bacon for extra flavor and deliciousness. I often do this, but I wanted to keep the recipe as simple and basic as possible. Just cook it together with the onion and garlic.
Get the printable recipe here:
Easy Sautéed Green Beans
- 1 pound fresh green beans, trimmed (OR 1 pound frozen, not defrosted)
- 1 tablespoon oil
- 1 onion chopped
- 2 cloves garlic minced
- Salt & pepper to taste
- 1/2 tablespoon butter
- 1 teaspoon whole grain mustard
- 1/2 tablespoon lemon juice
- Blanch green beans (optional step – leave out if you want firmer green beans vs softer ones): Bring a large pot of water to a boil. Add 1 teaspoon of salt and the green beans and cook for 2 minutes. Drain and place in a bowl with ice cold water.
- Sauté: Heat the oil in a large skillet. Add the onion and garlic and cook until softened. Add the beans, season with salt and pepper and sauté until softened to your taste, about 5 minutes.
- Season: Stir in the butter mustard and lemon juice. Check for seasoning and serve warm.