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Sauteed Green Beans

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

These sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you'll make on repeat. —Heidi Wilcox, Lapeer, Michigan
Sauteed Green Beans Recipe photo by Taste of Home
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Ingredients

  • 1 tablespoon butter
  • 1/2 pound fresh green beans, trimmed
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper

Directions

  1. In a large nonstick skillet, melt butter over medium heat; add beans. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Stir in parsley, basil, salt, oregano and cayenne.

Sauteed Green Beans Tips

How do you trim fresh green beans?

To trim green beans, simply snip off each end with your fingers or a pair of kitchen shears. You can also use a cutting board and a chef’s knife to trim several beans at once.

Are cooked green beans supposed to be crunchy or tender?

It’s up to you! While we don’t recommend eating green beans raw, they taste delicious while still a bit snappy. To achieve your desired tenderness, sample a bean every minute or two as they approach the end of their cook time. Learn more about how to cook green beans.

Can you use frozen green beans instead of fresh?

You can—but since this recipe relies on so few ingredients, we don’t recommend it. Frozen green beans lose their crisp-tender texture and will yield a soggy side dish. Instead, save your package for soups, green bean casseroles and other frozen green bean recipes.

What do you serve with sauteed green beans?

This simple side dish goes with so many different mains. Serve it alongside one of our roast chicken recipes or choose from these easy ground beef recipes.

Katie Bandurski, Taste of Home Associate Editor

Nutrition Facts

3/4 cup: 77 calories, 6g fat (4g saturated fat), 15mg cholesterol, 358mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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