Garlic Green Beans
Garlic green beans are a wonderful side dish that are so easy to make and pair really well with many entrees. The tender beans retain their vibrant color and are sauteed in a skillet with garlic for the best flavor.
Green beans are an iconic side dish that are really versatile and can be served with so many entrees. One of the easiest and most satisfying ways to cook them is sauteed in olive oil or butter with some garlic. They complement many dishes excellently, the most perfect pairing is steak and creamy mashed potatoes. What a great way to have a homemade steakhouse dinner!
Another plus to green beans is how quickly you can prepare them. The secret to perfect green beans is partially cooking them first in boiling water. This makes the beans more tender, but still keeps their vibrant green color. You don’t have to cook beans very long, or they will become mushy. With the garlic adding lots of flavor, this is one simple dish that is absolutely perfect.
- green beans
- salt, pepper
- oil (olive oil, avocado oil, etc. You can also use butter instead.)
How To Make Sauteed Green Beans With Garlic
- Bring a medium-large pot of water to a boil and season it generously with salt.
- Meanwhile, prep the green beans. Cut or break off the ends of the beans that were attached to the plant. If the beans are really long, you can choose to cut them in half.
- Add the beans to the boiling water and cook for 5-8 minutes, until the beans are tender, but still have some crispness and are bright green. Drain.
- In a large skillet, heat the oil or butter and add the garlic, cooking for about 30 seconds, until the garlic is fragrant. Add the green beans, mixing to combine, and cook for just 1-2 minutes. Season with ground pepper and salt, if needed.
Instead of mincing the garlic, I will often just crush the cloves lightly with the side of my knife. The garlic will not be as potent but will still have a pleasant but subdued garlic flavor. Another great option is to use roasted garlic instead.
Boiling the green beans first will give the green beans the best texture and color. They will be really bright and vibrant and the texture will be tender but not falling apart.
Wash and trim the green beans and store in an airtight container for about 3 days in the refrigerator. You can also boil them and store them refrigerated and then simply saute with the garlic before serving. This is great for meal prepping.
Store the cooked green beans in the refrigerator for 3-5 days, in an airtight container. To reheat, I like to saute them on medium-low heat in a skillet for a few minutes, covered, until warmed through. Of course, you can also use the microwave.
Yes, you can use both, but the texture and color will be different. I would recommend using frozen instead of canned. The beans will be much softer than if you use fresh green beans. Skip the boiling step and just saute in the skillet with the oil/butter and garlic.
More Delicious Green Bean Recipes:
- Mushroom Green Beans
- Festive Green Beans
- Sauteed Green Beans With Peas and Cherry Tomatoes
- Beef, Shiitake and Green Bean Stir Fry
Garlic Green Beans
Garlic green beans are a wonderful side dish that are so easy to make and pair really well with many entrees. The green beans are sauteed in a skillet with garlic, are vibrantly green and tender.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Sides
1 lb green beans
salt, pepper, to taste
1/2 Tablespoon oil (olive, avocado, etc. or butter)
2–4 garlic cloves
- In a medium pot, bring water to boil and season generously with salt.
- Meanwhile, wash and prep the green beans. Trim the ends (the tips that were attached to the plant and any discolored or dry ends) and cut the beans in half, if you want, or leave them whole.
- Add the green beans to the boiling water, cook for 5-8 minutes. This brings out the bright green color and takes out the harsh bite to the beans but still keeps them crisp. Don’t overcook the beans. If they are thinner and smaller, cook them for a shorter amount of time.
- Heat the oil or butter in a large skillet. Add the garlic, either minced or leave the cloves whole and smash them lightly with the side of your knife. Saute in the oil for about 30 seconds, just until fragrant.
- Add the green beans to the skillet, mix to combine. Add the pepper and salt, if needed. Cook for 1-2 minutes. Serve.
- Store leftovers in the refrigerator, in an airtight container, for up to 5 days.
Keywords: garlic green beans, sauteed green beans with garlic, how to cook fresh green beans
I did grean beans in the oven, never precooked them tho, but this looks like a good couple of ideas here.
thank you, Olga, always helping out 😉
These were fantastic!! And I don’t even like green beans… I topped them off with some mushrooms which made the dish extra delicious!
Now that’s a real compliment! Thanks so much for letting me know. I really loving hearing some feedback. The mushrooms sound like a delicious addition. I’ll have to try it sometime.
Would it be okay to cook in vegtable oil instead of olive oil. I dont like the taste of olive oil.
You sure can, Olga! Half the time I make it with canola oil, since that’s the one I use and have all the time.
Can I use frozen string beans?
You can, Vera, but they will be a much different texture than if you use fresh green beans. Frozen green beans will be a lot softer.
Made this recipe yesterday fresh for Shabbat (Sabbath) and oh my word they were polished off today roasted them instead of cooking on the stovetop and wow they were such a big hit thanx tons @ usual olya truly such a wholesome healthy comfort home food saver darlin enjoy the rest of your weekend cheers
I’m so happy to hear that, Tzivia. We love green beans too.
Your very welcome my dear this is such a really very cool site I’ve learned overtime that you can eat healthy while also combining comfort and that healthy doesn’t mean bland rabbit food your site has also been a fundjacational learning tool keep it up can’t wait to try those steak kababs love that too enjoy your Sunday while it lasts peace
I make green beans with garlic for years now, it’s my kids favorite. I cook them in water in deep frying pan , when I drain them, I just wipe the pan dry with paper towel and start garlic, this way I have only 1 pan to wash. I often use garlic from the jar for milder garlic flavor.
Thanks so much for sharing, Anna. That’s a great tip.
I’ve been making them like this for a while. It is so simple and yet, add so much vibrancy to a meal. I especially like this with baked salmon and a rice side. Thanks for putting up this recipe.