I make Pan Seared Green Beans with butter, garlic, salt, and pepper, and in this post I share the simple timing trick that keeps them consistent every time.

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I love when simple things surprise me, and these green beans do just that. With fresh green beans, unsalted butter and garlic you get bright, snappy veggies that sing instead of hiding.

I didnt expect such depth from just salt and pepper but that pop of butter and garlic changes everything. Think Pan Seared Green Beans, but more honest, like a shortcut that actually tastes like a choice.

I’ll show you how to bring out the bean’s best without turning it into something fussy. You might end up eating the whole pan.

Ingredients

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Fresh green beans pack fiber, vitamin C, and a satisfying snap.
They get sweet notes when blistered, its still vegetal not sugary.
Butter lends silky mouthfeel, helps browning, brings indulgent savory richness.
High in fat and calories, so use moderate amounts if watching intake.
Garlic gives punchy, aromatic heat and a sweet mellowness once cooked.
Known for immune boosting compounds, though not a miracle cure.
Kosher salt seasons evenly, enhances flavor without masking delicate veggies.
Freshly ground pepper adds warm bite and a little floral earthiness.
A squeeze brightens the whole dish, adds acidity and lively zip.

Ingredient Quantities

1 pound fresh green beans trimmed

2 tablespoons unsalted butter

2 cloves garlic minced

1/2 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground black pepper or to taste

1 teaspoon lemon juice optional

How to Make this

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1. Rinse and trim 1 pound fresh green beans, snapping or cutting off the tips, then pat dry.

2. Bring a pot of salted water to a boil and blanch the beans 2 to 3 minutes until bright green and just tender, then plunge into ice water to stop cooking and drain well. If you’re short on time you can skip the blanch and just sauté longer.

3. Heat a large skillet over medium heat until warm, then add 2 tablespoons unsalted butter and let it melt and foam.

4. Add 2 cloves garlic minced and cook 20 to 30 seconds, stirring, until fragrant but not browned.

5. Add the drained green beans to the skillet, toss to coat in the butter and garlic.

6. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then cook, stirring every minute, until beans reach your preferred tenderness, about 3 to 6 minutes more.

7. Remove from heat, stir in 1 teaspoon lemon juice if using, taste and adjust salt or pepper if needed.

8. Serve warm, they keep their snap and bright color if not over cooked, so don’t over cook them.

Equipment Needed

1. Large pot for boiling the beans
2. Big bowl for ice water to shock them
3. Colander or strainer to drain well
4. Large skillet for sautéing
5. Tongs or slotted spoon for tossing and transferring
6. Chef s knife and cutting board to trim ends
7. Measuring spoons (tsp and tbsp) for butter garlic and lemon
8. Wooden spoon or spatula to stir while cooking

FAQ

How long do I sauté the green beans so theyre crisp but cooked? A: Cook over medium-high heat 6 to 8 minutes, shaking the pan or stirring often so they brown a little but stay bright and crisp; for softer beans cook 10 to 12 minutes.

Can I use olive oil instead of butter? A: Yes you can, olive oil works fine, butter gives a richer flavor so try half butter half oil if you want best of both worlds.

What if I only have frozen green beans? A: Thaw and pat them dry first or cook a bit longer straight from frozen; they wont get quite as crisp but still taste good.

How do I keep the beans bright green? A: Blanch 2 to 3 minutes in boiling water then plunge into ice water before sautéing, or cook raw quickly over high heat so you dont overcook them.

How long will leftovers last and how do I reheat them? A: Store in an airtight container in the fridge for 3 to 4 days, reheat gently in a skillet over medium heat or microwave short bursts so they dont get mushy.

What else can I add for more flavor? A: Try sliced almonds, toasted sesame seeds, red pepper flakes, chopped bacon, a splash of soy sauce, or finish with the optional lemon juice and some lemon zest for brightness.

Sauteed Green Beans Recipe Substitutions and Variations

Green beans: swap with asparagus or haricots verts, trimmed to similar length — they cook faster so don’t walk away.
Unsalted butter: use extra virgin olive oil, same amount (2 tbsp), or ghee for a nuttier, lactose friendly option.
Garlic (2 cloves minced): about 1/4 tsp garlic powder, or 1 small shallot minced for a milder, sweeter taste.
Lemon juice (1 tsp, optional): 1/2 tsp white wine vinegar for acidity, or a pinch of lemon zest for bright citrus without extra liquid.

Pro Tips

1. Dry the beans really well after blanching or rinsing, like pat them with a towel or spin them in a salad spinner, otherwise the butter will spit and the pan gets watery so you wont get that slight sear you want.

2. Watch the garlic like a hawk, it goes from fragrant to bitter in a few seconds. stir constantly and pull the pan off the heat if it starts to brown, or add the garlic a touch later so it doesnt burn.

3. Brightness belongs at the end, not during cooking. add lemon or vinegar right after you take the pan off heat so the flavor pops, but dont cook it or itll mellow out too much.

4. If you need to make these ahead, undercook them a bit so they stay crisp when reheated. to freshen them later, hit a hot pan with a little butter and toss quickly, that brings back color and snap way better than nuking in the microwave.

Sauteed Green Beans Recipe

Recipe by Samantha Dalling

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I make Pan Seared Green Beans with butter, garlic, salt, and pepper, and in this post I share the simple timing trick that keeps them consistent every time.

Servings

servings

Calories

kcal

Equipment: 1. Large pot for boiling the beans
2. Big bowl for ice water to shock them
3. Colander or strainer to drain well
4. Large skillet for sautéing
5. Tongs or slotted spoon for tossing and transferring
6. Chef s knife and cutting board to trim ends
7. Measuring spoons (tsp and tbsp) for butter garlic and lemon
8. Wooden spoon or spatula to stir while cooking

Ingredients

1 pound fresh green beans trimmed
2 tablespoons unsalted butter
2 cloves garlic minced
1/2 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1 teaspoon lemon juice optional

Directions

Rinse and trim 1 pound fresh green beans, snapping or cutting off the tips, then pat dry.
Bring a pot of salted water to a boil and blanch the beans 2 to 3 minutes until bright green and just tender, then plunge into ice water to stop cooking and drain well. If you're short on time you can skip the blanch and just sauté longer.
Heat a large skillet over medium heat until warm, then add 2 tablespoons unsalted butter and let it melt and foam.
Add 2 cloves garlic minced and cook 20 to 30 seconds, stirring, until fragrant but not browned.
Add the drained green beans to the skillet, toss to coat in the butter and garlic.
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then cook, stirring every minute, until beans reach your preferred tenderness, about 3 to 6 minutes more.
Remove from heat, stir in 1 teaspoon lemon juice if using, taste and adjust salt or pepper if needed.
Serve warm, they keep their snap and bright color if not over cooked, so don't over cook them.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.