Whip up a side of these quick and easy Sautéed Green Beans with dinner tonight. This recipe works with fresh OR with frozen green beans – a total keeper!
Green beans are one of my favorite vegetable side dishes. They are quick and easy to make, the kids love them… And we usually grow them in the garden, which is an added bonus.
Here I’m sharing how I make sautéed green beans – how to blanch them, how to cook them properly and how to season them to make sure they taste amazing!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Green beans: Either use fresh ones, or use frozen. I still blanch frozen ones to flash-defrost them. If you sauté from frozen, they release a lot of water and tend to come out soggy.
- Onion and garlic: If you don’t have these fresh on hand, you can use ½ teaspoon of onion powder and ½ teaspoon of garlic powder instead. I’ve been doing the same lately because of a picky eater, and the beans still taste delicious.
- Mustard: 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.Butter: If you want to make this dairy free or ar otherwise opposed to butter (don’t know why you would be, but to each their own 😉 ), you can just use olive oil instead.
- Extras: 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. You can also sprinkle fried onions over the top in the end.
Step by step photos
Recipe tips
- Trimming the 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!
- Sautéing: Make sure to use medium heat, or the beans will blacken on the outside and stay too firm on the inside.
- Season to taste: Our favorites are a pat of butter, some lemon juice and mustard – but feel free to adjust this according to your taste!
Green bean FAQs
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.
This helps to make the green beans soft without having to sauté them until they are black on the outside. It also helps them keep their nice green color!
But you can sauté green beans without blanching – so just skip it if you’re OK with firmer beans. 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.
This is a matter of preference to me. Personally, I really enjoy them cooked until almost soft, but retaining a crispness and their bright green color.
My husband on the other hand prefers his beans cooked to a very soft stage. The beans turn from bright green to a darker olive green at this point. They can become mushy in texture if over-cooked.
I recommend trying both to figure out which one you like best.
More vegetable side dishes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Sautéed Green Beans
Recipe details
Equipment
Ingredients
- 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
- ½ tablespoon butter
- 1 teaspoon mustard (I like whole grain Dijon here) and ½ tablespoon lemon juice; optional
Instructions
- Blanch green beans (see notes):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 over medium heat. 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 (if using). Check for seasoning and serve warm.
Notes
Cooking Tips:
Trimming the 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! Blanching the green beans: Blanching helps the beans to retain their color. You can sauté green beans without blanching – so just skip it if you’re OK with crisper beans. Sautéing: Make sure to use medium heat, or the beans will blacken on the outside and stay too firm on the inside. Seasoning: Our favorites are a pat of butter, some lemon juice and mustard – but feel free to adjust this according to your taste!Ingredient Notes:
Green beans: Either use fresh ones, or use frozen. I always blanch frozen ones to flash-defrost them. If you sauté from frozen, they release a lot of water and tend to come out soggy. Onion and garlic: If you don’t have these fresh on hand, you can use ½ teaspoon of onion powder and ½ teaspoon of garlic powder instead. Mustard: If you’re not a fan of mustard, just leave it out. Butter: Can just use olive oil instead. Extras: Feel free to add chopped bacon to the garlic and onion for extra flavor and deliciousness. You can also sprinkle fried onions over the top in the end.How to use leftovers:
If you have leftovers after a big holiday meal, just cover and refrigerate the beans for up to 2 days.Nutrition
More recipe information
More holiday dinner ideas
If you’re looking for more holiday dishes, why don’t you browse all of my Thanksgiving Recipes or Christmas Recipes?
I first shared this recipe on 11/20/2018. I updated it on 06/07/2020 to make it better for you.
Connie says
Excellent ! I’ll definitely make again.
Barbara Barclay White says
I made thesevbeans for dinner. Followed your recipi to the letter. As the beans were sautéing
I added some slices if cherry tomatoes. What a delight and very colorful
Gail Wich says
Made these green beans tonight, and my husband and I love them! I never blanched anything before but it worked very well. The only thing I did was forgot to put salt and pepper in, they didn’t even need that. This is a keeper!
Annette says
Best EVER fresh green bean recipe. I made it with a 1/2 lb green beans and there is nothing left over Next time I will use the whole pound. . Thank you so much for sharing this recipe. 🤗
P L says
Made for dinner last night with oil instead of butter. So yummy! Will be making again. Highly recommend.
Janice says
Excellent! Will definitely make again.
Maggie Kallion says
Delicious. Did not blanch the beans as we like ours crispy. Will make this again
Sunni Gilliam says
Absolutely delicious. Super fast and super flavorful
Rachel says
If I double the recipe, do I have to pull back on the garlic or any of the seasonings? Sometimes the garlic is too much when doubling other recipes.
Nora says
Rachel, if you’re concerned you can always add less and then adjust later. I think it depends a lot on your garlic – sometimes a bulb is so strong, you need to use a lot less.
Laurie R says
Do you think I could blanch the green beans then refrigerate overnight? I’m trying to prep as much as possible the day before Thanksgiving since we have limited time and space on Thanksgiving Day!
Nora says
Yes Laurie, blanch and then make sure to immediately plunge them into ice water to completely cool. Drain well, pat dry with paper towels and then store in a ziptop bag or closed container in the fridge overnight. Hope this helps!
Crista says
Could you blanch the green beans the night before?
Nora says
Crista, yes! Blanch, chill in ice water immediately after, pat dry with paper towels and then store in an airtight bag or container in the fridge overnight. Hope this helps!
Dawn Stiernagle says
The onions soaked up the lemon juice and added such good flavor with the green beans
Debbie Bernard says
Made this recipe to serve at the Moose lodge. Everyone said they were the best beans they ever had!!
Deb says
Just made and ate these. Green beans from our garden. Made your recipe exactly as is. So so so delicious!!!!!! Had a hard time stopping. Will make again, many times❤️
Marti says
we loved this recipe. I added some crushed red pepper bcuz mom likes a little pepper. she asked for them again 2 days later. she’s 94 and so m etimes hard to please. thank you
Sheri says
Made these tonight for a family Christmas dinner. So many compliments…and for green beans! My niece said she doesn’t like green beans, yet she enjoyed this recipe. I blanched the beans and placed them in the ice bath. Drained them in a colander and then on a towel. Placed them in a Tupperware in fridge until I was ready to make the recipe, later in the day. I did use the lemon, as I feel it does brighten the dish. I was nervous to use dijon mustard but did use 1/4 teaspoon. A keeper!
Brandy Wallace says
We love green beans in my household. I found this recipe a while back and I’ve made them this way every since. I followed the recipe exactly as written and they are best green beans I’ve ever eaten. The dijon mustard and fresh squeezed lemon juice give them such a wonderful flavor. Thanks for sharing.
Nora says
I’m so glad, Brandy!
Claudia says
These were really good! I did “veganize” it by using vegan butter and sprinkling a bit of a “bacon” flavored seasoning I have on hand. Next time I make my vegan carrot bacon ( sounds goofy, but really food and really tastes and resembles bacon) I think I’ll crumble that over the top. Love using fresh ingredients without crazy additives, Thank you for the recipe!
Nora says
I’m so glad, Claudia! And I love your suggestions.
Debbie says
Easy and delicious. I substituted scallion for the onion, otherwise made it just as written. I’ll make this again!
Nora says
That sounds delicious, Debbie!
Deanna says
Hi, i made these last night and they were a hit. My husband doesn’t care for green beans, he ate these and said he would eat them again… yeah! Great way to add some green to our diet. Thanks for sharing
Deanna
Nia says
So quick and easy and tasty! I used garlic and onion powder and smoked paprika with a pinch of sugar to balance the bite. The mustard added a whole mother level of flavor! I can’t wait to make these again.
Nora says
I’m so glad, Nia!
Marky Mander says
Yes, the blanching helps if you can’t find the slim French green beans. I have also used scallions in place of onion or thinly sliced red onions and have sautéed with a couple of teaspoons of BETTER THAN BOUILLON, which is a paste that is readily dissolved and absorbed with little water. It is very tasty and doesn’t add a watered down version of these wonderful green beans. We make them for Thanksgiving AND Christmas.
Gratefully,
Marky Mander
Pipe Creek, TX
Kathy says
Yummy
Heather Waclaw says
Super easy and SUPER tasty!! ?
Laurel Je says
Love this recipe. Will be making this often. I used 1 tablespoon Dijon mustard.
Great flavor. Super good!
Nora says
I’m so glad, Laurel!