Name: Sautéed Green Beans Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 24 oz fresh green beans (ends trimmed); 3 Tbsp salted butter; 3 garlic cloves (minced); ½ tsp salt; ¼ tsp ground black pepper

These sautéed green beans are made with only 5 ingredients and in a frying pan. This is an easy side dish to enjoy with almost any meal.

A frying pan with sauteed green beans and a wood spoon.

Sauteed Green Beans Overview

Tender green beans are sauteed in butter, garlic, salt, and pepper, perfectly enhancing the natural flavor of the green beans. These are cooked in a frying pan or cast iron skillet. So easy and simple to make, you’ll have these finished in less than 10 minutes!

For more bean recipes, check out my baked green beans with crispy parmesan, bacon garlic green beans, or this easy air fryer green beans recipe. You can also make garlic butter yellow beans!

Bowls of chopped green beans, butter, minced garlic, salt and pepper.

Recipe Ingredients

24 oz fresh green beans – ends trimmed
3 Tbsp salted butter
3 garlic cloves – minced
½ tsp salt
¼ tsp ground black pepper

Two overhead images in one: 1. Blanched green beans in a cast iron skillet on top of a black and white tablecloth. 2. Melted butter and minced garlic in the same cast iron pan.

How To Make Sauteed Green Beans

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Add 24 oz fresh trimmed green beans to a large frying pan. Fill the pan with 1″ of water. Bring water to a boil and let green beans cook until they’re soft when poked with a fork, about 5 minutes. Drain the water and move the beans to a strainer.

STEP 2: Add 3 Tbsp salted butter and 3 minced garlic cloves to the frying pan over medium heat. Cook until butter is melted.

Two overhead images in one: 1. Blanched beans are added back into the pan, salt and pepper is added on top. 2. Beans have been seared and flipped.

STEP 3: Add back the drained green beans and sprinkle ½ tsp salt and ¼ tsp ground black pepper overtop. Toss everything together. Cook for 2-3 minutes, mixing and flipping once or twice until some of the pieces get crispy. Scoop onto a plate and serve.

Close up of cooked green beans and a wood spoon.

Recipe Tips

Trim the ends of the green beans with kitchen scissors to help save time. I always find this is the easiest method.
Only steam until green beans are tender yet crisp. You should be able to poke them with a fork but not too easily. If you steam them too long they will become mushy.
The garlic may burn if you cook at too high a temperature. Be sure to cook at medium heat and scoop it on the green beans as they are sauteeing.
For more flavor, try one of these toppings: drizzle freshly squeezed lemon juice over top, sprinkle grated parmesan cheese, add crumbled bacon, sliced almonds, or sesame seeds.

How To Store Leftovers

Refrigerate – Add cooked green beans to an airtight container in the fridge. They can be stored for up to 4 days.
Reheat – Microwave for a few minutes, or add them back to the frying pan with a bit of butter. Cook for 1-2 minutes, until heated through.
Freeze – Cooked beans can be frozen if placed in a large ziploc or airtight container. I recommend wrapping them tightly to remove as much air as possible. Air is what causes freezer burn. Thaw them in the fridge overnight or in the microwave on defrost.

A plate of green beans with lemon wedges. A plate of baked chopped sweet potatoes beside.

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Cast iron skillet with sauteed green beans and a wood spatula.

Sautéed Green Beans Recipe

These green beans are sauteed in butter, garlic, salt, and pepper, perfectly enhancing their natural flavor

4.86 from 7 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4 servings

Ingredients

24 oz fresh green beans - ends trimmed
3 Tbsp salted butter
3 garlic cloves - minced
½ tsp salt
¼ tsp ground black pepper

Instructions

Add 24 oz fresh trimmed green beans to a large frying pan. Fill the pan with 1" of water. Bring water to a boil and let green beans cook until they're soft when poked with a fork, about 5 minutes. Drain the water and move the beans to a strainer.
Add 3 Tbsp salted butter and 3 minced garlic cloves to the frying pan over medium heat. Cook until butter is melted.
Add back the drained green beans and sprinkle ½ tsp salt and ¼ tsp ground black pepper overtop. Toss everything together. Cook for 2-3 minutes, mixing and flipping once or twice until some of the pieces get crispy. Scoop onto a plate and serve.

Recipe Notes:

Trim the ends of the green beans with kitchen scissors to help save time. I always find this is the easiest method.
Only steam until green beans are tender yet crisp. You should be able to poke them with a fork but not too easily. If you steam them too long they will become mushy.
The garlic may burn if you cook at too high a temperature. Be sure to cook at medium heat and scoop it on the green beans as they are sauteeing.
Add cooked green beans to an airtight container in the fridge. They can be stored for up to 4 days.

Nutrition

The nutritional information provided is an estimate and is per serving.

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