These 10-minute sautéed green beans with garlic (skillet green beans) are tender in the middle and lightly blistered outside for a simple, fuss-free, nutritious, and super tasty side dish! Gluten-free, low-carb, vegan, paleo, whole30, etc.!
Rinse the green beans. I find it easiest to do this in a colander and then dry them with a clean kitchen towel. Then trim the beans (also called "topping and tailing"). To do so, grab a handful of the green beans and ensure the ends are lined up. Then, hold the pile while you use a sharp knife to slice off the tough ends. Remove any tough strings (the membrane running down). If wanted, you can chop the tops as well.
Heat the oil in a large skillet over medium-high heat.
Once hot, add the green beans and sauté for between 5-7 minutes (or up to 10 minutes for more tender results), stirring them often.
Add the garlic (minced or sliced) and salt and pepper, and sauté for a further minute or two.When ready, the sauteed garlic green bean pods should be bright green but with a few blistered spots and a tender-crisp texture.
Taste and adjust the seasonings of the sauteed green beans, then serve them optionally with a drizzle of lemon juice!
Storage Instructions
Make ahead: You can rinse, dry, and de-string the green beans 2-3 days in advance and store them in an airtight container. Store: Allow the sauteed green beans with garlic to cool and then store in an airtight container for 3-4 days in the refrigerator.Freeze: Spread the sauteed green beans across a baking tray in a single layer, not touching, and freeze until solid. Then transfer the beans to a freezer-safe airtight container or Ziplock bag for 4-6 months. Note that they will be soft upon thawing, so not everyone will enjoy the texture.Reheat: Reheat the leftovers in a skillet, optionally with a small amount of oil or butter, for the best texture. Microwaves will work, too, but the garlic sauteed green beans will become soft.
Notes
To save time: You can purchase the green beans already trimmed.
Cutting the beans: Feel free to slice the beans in half or thirds if preferred.
If the beans are rubbery/mushy: Skillet green beans are rubbery (squeaky) when undercooked. When overcooked, they can become mushy. So monitor them while cooking.
Use the right pan: Use a wide pan to sauté the green beans evenly and help them blister rather than steam.
Adjust the cooking time: Based on how tender you want the sauteed green beans to be on the inside.
For softer beans: Either blanch them first or cook them with a splash of water and the lid on for 3-4 minutes to steam before removing the lid and allowing them to cook with oil/butter to sauté.
Optional add-ins and variations: Garlicky green beans are just one of many ways to enjoy this recipe. Below are some options to add to or adapt the recipe to your liking.
Onion/shallots: Thinly sliced and sauteed along with the green beans.
Lemon: Use fresh lemon to drizzle over the beans for added brightness. Add some lemon zest for a citrus flavor boost in the lemon garlic green beans.
Butter: For a richer flavor, stir in some melted butter when serving the sauteed green beans with garlic. For more flavor, use compound butter or roasted garlic butter.
Parmesan cheese: To sprinkle over before serving. Nutritional yeast will work as a vegan alternative (or a dairy-free parmesan block).
Sesame green beans: Use 1-2 teaspoons of sesame oil and throw in a tablespoon of lightly toasted sesame seeds. For even more flavor, combine a tablespoon of reduced-sodium soy sauce, honey, and water as a "sauce" for the pan-fried green beans.
Feta cheese/blue cheese: (Or vegan feta/blue cheese) To crumble over the garlic string beans when serving.