Sautéed Green Beans with Garlic & Butter

Ingredients

• 227 g (½ lb)green beans, trimmed
• 2.37 litres (10 cups), plus extra for coolingfiltered water
• 1 tbspkosher salt
• 1 tbspunsalted butter or olive oil
• 6 clovesgarlic, thinly sliced
• ¼ tsp, plus more if neededkosher salt
• ⅛ tsp, plus more if neededblack pepper

Instructions

1. 1

   Boil salted water

   Put the water and 1 tbsp kosher salt in a pot over medium-high heat and bring it to a boil.

2. 2

   Blanch the beans

   Add the green beans to the boiling water and cook for about 3 minutes. They should be bright green and fork-pierceable, with some resistance; take them out before they soften, as they will cook further in the pan.

3. 3

   Cool the beans

   Use tongs to move the beans into a strainer, then rinse them under cold water for about 30 seconds.

4. 4

   Cook the garlic

   Melt the butter in a sauté pan over medium heat. Add the garlic and sauté for about 30 seconds, stirring to keep it from sticking, until fragrant.

5. 5

   Toss everything

   Add the green beans to the pan and toss them with the butter and garlic.

6. 6

   Finish cooking

   Cook for about 2 minutes, or until the beans are easy to pierce with a fork.

7. 7

   Season and serve

   Season with the remaining kosher salt and black pepper, adding more if needed, then serve.

What are sautéed green beans?

This is a simple American-style side dish of green beans cooked until crisp-tender, then tossed with garlic and butter. Rather than relying on a long cooking time, it uses a quick blanch followed by a short finish in the pan.

Blanching gives the beans an even start, while the pan adds savoury flavour. Cooling them after boiling helps halt the cooking before they meet the hot garlic butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 66 calories, 2g protein, 7g carbs, 4g fat.

The green beans provide most of the carbohydrates, while the butter contributes most of the fat; the dish contains only a small amount of protein. Pair a serving with a protein-rich main and a starch if you want a more balanced plate.

Choosing the ingredients

Green beans: Trim the ends and aim for beans of a similar thickness so they cook at roughly the same rate. Fresh beans give the crispest result.

Butter and garlic: Butter brings richness, and thinly sliced garlic releases its flavour quickly. Olive oil can replace the butter if preferred.

Why blanch before sautéing?

The brief boil starts cooking the beans without making them soft. The cold rinse stops that cooking, leaving room for the final couple of minutes in the pan.

Salt the boiling water as directed, and use tongs to transfer the beans promptly once they reach the bright-green, slightly resistant stage.

Getting the garlic right

Garlic: Sliced garlic needs only about 30 seconds in the melted butter to become fragrant. Stir it around the pan so the slices do not stick or brown too quickly.

Add the beans as soon as the garlic is fragrant, then toss them well so the butter and garlic coat the vegetables.

Checking for doneness

The beans should be bright green after blanching and still have some resistance when pierced with a fork. They will soften further during the final pan cook.

After about 2 minutes in the sauté pan, pierce a bean to check it. Cook just until it is easy to pierce while still holding its shape.

Serving ideas

Serve the beans straight from the pan while the garlic butter is still coating them. They make a quick vegetable side for a weekday dinner.

Pair them with a source of protein and a starch, such as roast chicken and potatoes, for a more complete plate.

Recipe notes & tips

• Trim the beans before starting so they can go straight into the boiling water.
• Set out the cold water and strainer before the beans finish blanching.
• Keep the garlic moving in the pan to prevent it from sticking.
• Taste a bean after the final 2 minutes and adjust the seasoning if needed.
• Serve promptly for the best crisp-tender texture.

Variations

• Use olive oil: Swap it for the butter to give the beans a different finish.
• Add lemon: Finish with a little lemon zest for a fresh, citrusy note.
• Add chilli: Stir a pinch of chilli flakes into the butter with the garlic.
• Add toasted almonds: Scatter chopped toasted almonds over the beans just before serving.
• Make it cheesier: Finish with a light scattering of finely grated Parmesan.

Common mistakes to avoid

• Overcooking the blanch: Remove the beans while they still have some resistance, as they cook again in the pan.
• Skipping the cold rinse: Run the beans under cold water for about 30 seconds to stop them cooking.
• Letting garlic stick: Stir the slices as they sauté so they move around the pan.
• Browning the garlic too much: Add the beans as soon as the garlic smells fragrant, after about 30 seconds.
• Guessing doneness by time alone: Pierce a bean with a fork and cook until it is easy to pierce.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat briefly in a pan over medium heat, stirring until hot; prolonged heating can make the beans soft.

Frequently asked questions