Simple Skillet Green Beans
These simple skillet green beans are a perfect healthy side dish. All you need is a pile of fresh string beans, one pot, garlic, olive oil and a little spice! That’s it! So if you’ve never tried making sautéed green beans, you’ll fall in love with just how easy they are to make!
I originally shared this recipe on July 10th, 2015. I have updated the text today.
Table of contents
I am so excited for you to try these simple skillet green beans. They’re one of my most beloved recipes.
I actually have been making green beans this way since I was a teenager and was learning how to cook. My dad came up with this cooking technique and we both have been making them this way ever since.
What Are Green Beans
Are Green Beans and String Beans the Same Thing?
- Phaseolus vulgaris: Yes, string beans and green beans are the same thing. Green beans are a type of snap bean (Phaseolus vulgaris) which can actually be yellow or purple too. You can read more about varieties and buy green bean seeds here.
- Other Names For Green Beans: Haricot Vert, snap beans, wax beans and filet beans, are the same thing as fresh green bean. Haricot Vert are more slender and tender and meant to be picked when they are smaller. In the market, wax beans are usually yellow.
- What are Green Beans: Green beans are tender annuals in the Leguminosae family, which also includes garbanzos, peas, lentils, and peanuts. They’re eaten fresh (as opposed to dry beans which are grown for their mature bean seeds.)
- Pole vs Bush Beans: Green beans can be bush beans or pole beans, they just have different growing habits. You can read more about growing green beans here.
Ways to Cook Green Beans
If you are one of the unfortunate many who has ever experienced the texture of canned green beans, *raises hand* then you know just how wrong things can go for a green bean if it isn’t cooked correctly. {Aside: When I was a kid my mom always made Salad Nicoise with canned green beans and I always thought they were so strange!} Anyway, no matter what you do, when cooking green beans, the key is to not overcook them.
How Long To Cook Green Beans: As a general rule, you can cook them from raw to crisp-tender in about 4 minutes. This is especially true in steaming and boiling. That said, there are several ways to cook green beans and cooking times will vary depending.
Sautéed Green Beans
- Sautéeing Green Beans is so simple because there is only one skillet needed. I’ll walk you through how to do it in the following green bean recipe below.
Steamed Green Beans
- Steaming green beans is a totally basic method, and actually how I cook green beans quite often. You can see how I do that in this recipe for Green Beans with Walnuts and Balsamic. If you want to kick things up about 11 notches, you can try my Asian Green Beans.
Roasted Green Beans
- I do love to make roasted green beans, especially once the weather cools off, and I don’t mind having the oven on. You can see complete instructions on how to roast green beans here in my Roasted Green Beans with Almonds and Thyme recipe.
Boiling or Blanching
If you’re hoping to make fresh green beans ahead, and you don’t want to make a casserole, then blanching them in boiling water and then shocking them in an ice-water bath is a great option. For example, in this recipe here for Orange Ginger Green Beans, you then will reheat them in a skillet.
You can read more about all of this and get tips for freezing, grilling and even frying green beans in my guide to How To Cook Green Beans.
Ingredients For This Green Bean Recipe
Extra virgin olive oil
To cook the green beans in the skillet, I chose extra-virgin olive oil. You can also use another cooking oil instead such as avocado oil or canola oil.
Red pepper flake
We love the bit of heat that red pepper flake adds to this dish. Feel free to use less or more to suit your taste. If you do not like spicy food you can omit it altogether. Alternatively, once the beans are cooked you can season them with ground black pepper for a more subtle amount of spice.
Green beans
You’ll need one and a half pounds of fresh green beans for this recipe. Read our tips on how to pick out the freshest green beans at the grocery store here.
Garlic, minced
We adore garlic as a simple seasoning for fresh veggies. You’ll need three cloves. We always recommend freshly chopped garlic over buying pre-chopped jarred garlic.
Coarse kosher salt
We chose coarse kosher salt instead of table salt here to easily sprinkle over the green beans. You can use regular table salt if you prefer, but note that it is higher in sodium so you will need less. Read more about substituting kosher salt here.
Water
A key to getting great texture is adding water to the skillet. This helps to steam the green beans so that they become perfectly tender.
How To Make Simple Skillet Green Beans
Cut the stem ends off. An easy way to do that is to line a handful of stem sides together and then cut them off with a knife. I think this method is faster than breaking them off by hand.
Next, choose a large skillet. We have a nice big cast-iron skillet that I like to use for this recipe. You’ll need a lid- so make sure the skillet you choose has a lid that’ll work with it. (Note: a sheet of aluminum foil will work too if need be.)
Add your oil to the skillet and let it get hot. After blooming the red pepper flake in the oil, add green beans to let them blister and brown. This step takes a bit of time, simply because the skillet is so full, and it takes a while to turn the mass of green beans to touch the skillet.
After that step, you can add the garlic. Doing so earlier will allow it to burn. Cook it until it becomes fragrant, but doesn’t burn.
Then add the water. Adding water will stop the browning, but it creates steam, so you can trap that in with the lid to cook the beans through.
How to Know They’re Done: They’ll be become bright green and cooked to crisp-tender perfection in a minute or two. And that’s it!
Expert Tips And FAQs
Store leftovers in an airtight container up to three days. Keep refrigerated.
Avoid overheating when you reheat so that the green beans do not get overcooked. We like to reheat them in the microwave for about 90 seconds per serving. Alternatively, you can reheat them in a non-stick skillet with a little splash of water or broth, covered until steaming hot. Stir occasionally to heat evenly.
We get this question quite a bit! We came up with these Make Ahead Green Beans as a great way to fix them in advance. You can use a similar method here by doing the following:
1. Blanching the green beans for 1 minute in boiling water.
2. Shock in an ice bath to immediately stop them from cooking. Drain well in a colander.
3. Keep refrigerated in a large storage container or ziplock bag for 1 day.
4. Before using in the recipe, make sure they are completely dry (use a clean dish towel or paper towels.)
5. Follow the instructions in this recipe but do not add the water and steam covered. They will be tender enough after searing them. Note that the beans will not brown as well as they sear, but they will still be quite tasty.
What To Serve With Green Beans
Our favorite meals in the summer months usually involve grilling and these green beans are a great compliment to grilled meat and poultry. They are fabulous with this Grilled Sirloin Steak with Chimichurri Sauce or our Lemon Garlic Marinated Chicken.
Another main course to pair these with is our Roasted Chicken Thighs with crispy skin.
For a traditional holiday meal or Sunday Supper pair these skillet green beans with Roasted Turkey or the ever-festive Pork Loin Roast with Apple Chutney. For a smaller feast, you could pair these green beans with Roasted Turkey Breast.
For a vegetarian meal, these go great with Vegetable Lasagna or Veggie Quiche.
Purchasing Green Beans
- I’d encourage you to take a moment at the grocery store to pick out the best-looking green beans. If the beans aren’t all looking stellar, I’ll literally stand there and pick and choose which beans go into my bag.
- You’ll want to choose fresh green beans that are free from wrinkles or any spots that are becoming mushy.
- TIP: if you’re looking for ways to eat more produce but reduce your plastic bag use, this post about reusable produce bags has lots of great ideas.
More Green Bean Recipes To Try
- Another summertime way to make them is to drizzle Green Beans with Basil Vinaigrette. Yum!
- This Green Beans and Corn Salad is chilled and great for a side dish in hot weather.
- We also add them to soups like our Soupe Au Pistou or this Creamy Chicken and Wild Rice Soup.
- We also pair Green Beans with Heirloom Tomatoes and goat cheese for a colorful vegetable platter.
- Check out our round-up of 25 Healthy Green Bean Recipes.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintSimple Skillet Green Beans
- Total Time: 15 minutes
- Yield: 5 cups 1x
Description
These simple skillet green beans are a perfect healthy side dish. They are made in one pot with garlic, olive oil and a little spice. They are vegan, paleo and naturally gluten-free.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ teaspoon red pepper flake, or to taste
- 1.5 pounds green beans, trimmed
- 2 cloves garlic, minced
- ½ teaspoon coarse kosher salt
- 2 tablespoons water
Instructions
- Heat oil in a large skillet over medium-high heat. Add red pepper flake and stir to coat the pepper in the oil. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds. Add water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
Notes
To Trim The Beans: The stem end of the bean is tough and fibrous. This must be removed. To do so easily, line up a handful of the beans with the stems facing the same direction. Cut them off all at once. No need to cut off the pointy tip.
Skillet: We have a nice big cast-iron skillet that I like to use for this recipe. You’ll need a lid- so make sure the skillet you choose has a lid that’ll work with it. (Note: a sheet of aluminum foil will work too if need be.)
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 0 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
Keywords: green beans, string beans, sauteed green beans, how to cook green beans,skillet green beans
One of my new favorite recipes – I’ve made this at least twice a week (with green beans or asparagus) since I found it.
★★★★★
Super easy to make and SO much flavor. I was really impressed and am already looking forward to making them again soon!
★★★★★
Thank you so much Christin. I am glad you liked the recipe. I appreciate the fact that you came back to leave a rating and review. That is so helpful!
I gave up, too much text.
★
I provide jump links in several places throughout my articles for expert chefs such as yourself who can skip over details about the recipe. Feel free to use them in the future to skip the bothersome text. Love your neighbor B.
You did not invent these methods for cooking green beans (“My dad came up with this cooking technique “). My grandmother cooked them the same way her entire life and she was born in the 1920s. A good variation is to add thinly sliced and course chopped red onion and/or cabbage…something I “came up with”. 😉
Dearest Frizzy Cook. I had a prof in college who claimed to have “invented” a technique in the ceramic studio- a craft almost as old as cooking! And it used to make me so mad. Eventually, I guess after seeing how many real problems there are in the world, I realized that his saying that he invented something wasn’t really worth getting upset about. Love your neighbor.
Not a single cast iron pan in the pics although author says that’s what she what she always uses.
You got me. Love your neighbor Big B.
The green beans are amazing and the fragrance is also good. The instruction is very clear even for the new beginner.
Thank you!
We absolutely loved these green beans. I have cooked green beans using a skillet but the simple seasoning and the steaming at the end really made this recipe a standout. Thanks!
★★★★★
I am happy to hear you like them cooked this way. Thank you for the review Kate!
My new Thanksgiving skillet green beans. So easy and nice bright green and so tasty. Beans are a favorite summer crop and I like to keep them simple and fresh. No mushroom soup gravy, please.
Everyone mentioned how good they are- a big thumbs up, thank you!
Thank you, Nancy. I really appreciate the kind words.
In step 5 where you add the salt and stir, I have found and like, that a dash or two of Lee&Perrins sauce adds a flavor that inhances your great recipe. Try it, you might agree.
★★★★★
Sounds great and thanks for the tip!
Wanted a green bean recipe to go with a sole almondine, thought I’d try this one. Turned out well, except for one thing: while cooking them I started coughing – a lot – and then my wife who was in the next room also started coughing, a lot. We figured it could only be the red pepper flakes releasing some of their “heat” into the air. Only other time I’ve coughed like that while cooking was while doing a blackened fish, but that was due to the smoke. So just a warning to others, be careful with the red pepper flakes. We love the “heat” but I learned a lesson and from now on will put add the red pepper flakes at the end, AFTER cooking, to get the spice but without the cough. LOL … Aside, the green beans tasted good and went well with the sole and basmati rice.
I am sorry to hear that happened. If you have a fume hood that helps a lot! I am glad that you liked them regardless and that your meal was a good one. I always appreciate feedback, so thank you Michael.
How would you recommend preparing this the day ahead and reheating? Thanks!
Darlene, I thought I responded to this but it looks like I forgot. I am sorry! Here is a link to my make ahead green beans: https://www.healthyseasonalrecipes.com/orange-ginger-green-beans/ I think that would be a better option for you to use that method. You can use the same basic principle of blanching, shocking etc. Then to reheat sear them with the garlic and pepper. They won’t need quite as long- just heat them through.
Love the taste of these beans as well as the lovely fragrance in our home. It’s fun and quick to pick green beans off our vines for this.
★★★★★
I am so glad you found this recipe. I grow green beans in the summer too and it is one of my favorite ways to prepare them. Thank you for the review and rating!
Great way to cook beans. If it matters, I used yellow beans but I’m sure the process is no different. I love that they’re a little charred and taste garlicky
Thanks for mentioning that you used yellow wax beans. You’re absolutely right, it is the same process. Thanks for coming back to report. I am so glad you like them!
It’s so hard to find a great recipe online. Last one like this told me to stick it in the oven. Burned the garlic and dried the beans. NO GOOD. This came out perfect. Did it just like you said. (cooked them a little longer than suggested but that’s all preference. I always make them too hard (so just to be on the safe side) but I watch and try every 2 min after instructed. But yes, amazing. Nice golden, soft garlic, steamed lovely. It was great. I now have a folder for the “best of” recipes on my desktop. P.S. I have a carrot cake/cupcake recipe that will BLOW YOUR MIND if you want gain a few lbs and don’t care lol e-mail me back I’ll share it with you. Thanks for this recipe.
★★★★★
Roasting veggies with garlic can be tricky so I believe it! I am glad this one was a good one for you. Thank you so much for the five-star rating and review. Lol about the carrot cake! Send it my way! I have a healthy carrot cake here on the site. We can swap. Anyway, thanks for coming back to rate and review Alexandra and enjoy your weekend.
Great instructions for a newbie, simple to make and tastes yummy, in not much time at all. And best of all, not much mess or washing up!
★★★★★
Gotta love a recipe that is easy to clean up after! Lol! So glad you enjoyed this. Thank you for letting me know how it came out! Cheers.