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Sautéed Green Beans Recipe

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I am a food enthusiast and am always trying new recipes. I love to garden, get crafty, and read a good book!

Green Beans, Ready for Dinner!

sauted-green-beans

Easy Peasy Green Beans

These green beans are on our weekly dinner rotation as they're easy to prep ahead of time and can be heated right before serving with minimal prep time. My husband likes to take these green beans and sprinkle some red pepper flakes to add some heat, but the kids love these as is. Either way, this is an easy recipe that can be customized to your tastes and spicy factor. I hope your family enjoys it as much as mine does!

The Important Debate!

Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

Serves 4-6 people

Ingredients

  • 1 pound green beans, trimmed
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon dill
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic powder
  • dash pepper
  • dash hot pepper flakes, optional

Instructions

  1. Begin by snapping or trimming the ends off of all green beans. Discard the ends.
  2. If the green beans are long, you may choose to cut them in half or leave them as is. Place in a pot of water on high.
  3. When the water begins to boil, set a timer for 5 minutes and stir the green beans a few times as they cook.
  4. At the 5-minute mark, test a green bean with a fork to make sure it is tender but still firm. If it is still crunchy, cook 2-3 more minutes until fork tender.
  5. Remove green beans from the pot and drain the hot water. Immediately submerge the beans in a bowl of ice water. This will prevent them from continuing to cook and soften.
  6. Now your green beans are prepped and ready either for the fridge for later use or you can continue to cook them.
  7. Place a pan over medium heat. Melt the butter and add green beans into the pan.
  8. Add all spices and stir to coat.
  9. Once green beans are warmed through and coated with spices, taste for doneness and seasonings.
  10. Serve and enjoy!

What Do You Think of My Beans?

© 2019 Lisa Bean

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