Learn how to cook the best green beans ever! They are totally simple but totally delicious. They may be your familyโs new favorite vegetable.ย We’re all about that tender green bean with a buttery finish. By steaming the green beans first, youโll lock in their fresh flavor while cooking them to the level of tender you prefer (we all have a preference!). A quick toss in a hot skillet with melted butter takes these beans to the next level. It sounds too good to be true, but here we are with the best green beans ever!
Serve this classic side dish alongside our slow cooker turkey breast or our easy baked pork chops.
Why Our Recipe
This classic, delicious green bean recipe pairs well with nearly every meat, any dish, and fits any occasion. All it takes is four basic ingredients and 20 minutes. Plus we’ve got give easy flavor variations that include garlic, spicy, and bacon options. It’s a recipe you’ll come back to again and again.
Ingredient Notes
- Green beans: Fresh green beans work best. Trim off the ends before cooking. You can also use frozen green beans.
- Butter: Salted or unsalted butter will work here. You can then adjust the additional salt to more or less depending on the type of butter used.
Green Bean Options
This recipe will work with any of the many varieties of green beans that exist, whether it’s string beans, snap beans, french green beans, romano beans, or long beans.
Frozen green beans are a great option that can still work in this recipe. Frozen green beans have been blanched before freezing so they can either be steamed further if you like your green beans extra soft, or you can add them straight to the skillet if you like tender-crisp.
Simply measure out 1 1/2 pounds of frozen green beans and add them to the skillet with the melted butter. Cook them over medium-high heat, stirring constantly, until theyโre heated through and tender. This usually takes about 5-7 minutes.
Snapping and Trimming
Fresh green beans need to be rinsed and then the ends need to be trimmed. You can use your hands to snap off the very end of each side or use a knife to trim. Long green beans may need to be snapped in half for easier eating. The best way to cook green beans starts with properly prepared vegetables!
Steamers
This recipe starts with steaming your green beans using a steamer basket. If you don’t have one, no problem! There are other options you can make work based on what you have available in the kitchen.
Steamer: There is a specialized kitchen appliance you can buy called a steamer. It has a base, a steaming basket, and a lid.
Makeshift steamer:ย A makeshift steamer can be made using a pot, a colander, and a lid that at least somewhat fits. Use a colander over a pot with an inch or two of boiling water. Cover with a lid that fits well enough to trap steam.
Saucepan:ย The pan method isnโt perfect, but it does work. Pick a saucepan that is big enough to fit all your veggies in it. Place green beans in a large saucepan with 1/2 inch of water. Cover and simmer over low heat until tender, but some beans touching the water may overcook.
Microwave:ย Place green beans in a microwave-safe bowl with a small amount of water to cover the bottom. Cover with plastic wrap, poke a few holes for steam to escape, and microwave until tender.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for 3-4 days.
Reheat portions in the microwave on high in 30-second increments until heated through. You can also reheat on the stovetop if youโd like. Place a bit of butter or olive oil in a saucepan or skillet (so that the veggies donโt stick) over medium heat and cook until they are warmed through.
Used frozen cut beans steamed in microwave per directions, then sautรฉed in butter, salt, pepper and my โgo to herbโ ground thyme. Delicious
Just needs a touch of garlic!
I have made these for years but add half a teaspoon of garlic powder to enhance the flavor
Wonderful! Love fresh green beans we often cook them with bacon and some diced onion. Garlic salt and pepper. So yummy.
I also add a can of drained stewed tomatoes. Soooo good!
This is how I cook them with bacon or ham bone if I have one. Just put them in a pot with water,salt,pepper and with the bacon or ham and cook until tender this is the way my whole family has always cooked green beans.
The best I Added fresh chopped garlic also wonderful
Brilliant
I have to admit, after many, many years of cooking green beans, I tried this simple method and my family could not get enough! Simple and delicious! Thank you!
This is a great recipe for those momโs who make their own baby food. Just ace the salt and pepper if need be ? Also when I make these for the adults I sometimes add dehydrated onionsseadon salt one packet of spender and garlic powder and lemon juice. I have for a holiday meal even added almond slivers.
For more flavor, I use bacon grease. I also add diced sweet onion.
Been making my beans like this for over 27 years.
I use sesame oil. finger lickin’ good
Yes, me too but don’t steam first. Cut bacon into small pieces and brown w onions. Add cut beans, salt, pepper and a small amount of water. Cover and simmer until beans are done. I’ve looked used chicken stock instead of water. YUM
This is how I make my string beans and my family loves them, but I do add some garlic powder and a little bit of Salad Supreme spice…
Lorna, great idea about the Salad Supreme. I have some and don’t use it for salads so this is a great use. Thanks!
Salad supreme tastes great in a pasta salad with lots of vegetables and pasta.
What is Salad Supreme? Would it be with the salad dressings in the grocery? Thank you๐
On the spice aisle, as itโs a seasoning.
Have you any idea what is in Salad Supreme. I’ve never heard of it and for sure have never seen it.
Wow!! I use the salad supreme seasoning in mine too and hubby loves them. He says nobody can beat my beans..lol But I buy the “whole” beans in cans (not the cut) so they appear more like fresh beans, the salad seas. and garlic salt, either butter or bacon grease and fry them til all the cans juices evaporate. Awesome.
We love Salad Supreme Seasoning, here.