Learn how to cook the best green beans ever! They are totally simple but totally delicious. They may be your family’s new favorite vegetable. We’re all about that tender green bean with a buttery finish. By steaming the green beans first, you’ll 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 they’re 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: 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: The pan method isn’t 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: 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 you’d like. Place a bit of butter or olive oil in a saucepan or skillet (so that the veggies don’t stick) over medium heat and cook until they are warmed through.
Add a little minced garlic to the green beans as you sauté them.
Simple, yet excellent recipe to use fresh green beans. Also so healthy for you.
Definitely doing this one.
I was raised really country. Steaming wasn’t a term or method. My grandmother cooked green beans covered with water and a big chunk of fatback and salt. This pot of beans cooked for an hour or so until the “green” was so tender it would almost fall apart when stirring. These beans had lots of beans too unlike the blue lake kind with no bean, only hull. I could eat my weight with cornbread and ripe tomatoes!
Use to cook mine in steamer, now cook in 1c chicken stock or veg stock with garlic pepper. To die for.
I add lemon pepper seasoning and garlic
We all love this recipe!! Thank you for sharing it with us. I love all of your recipes, so do my family!
God Bless you!
I make these all the time. I fry rehydrated dried onion and garlic with a small can of drained mushrooms in the butter while I waiting for the beans to cook. Everyone in family loves them
I love your recipes so much
Thank you for sharing
Love this and all your posts