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.