Kitchen notes · a little help before you start
Easy Sautéed Green Beans
Easy Sautéed Green Beans is made with green beans, onion, and garlic.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
2. Prepare the pan
Follow the pan-heating step before adding its ingredients.
Get to know the ingredients
fresh green beans (trimmed, OR 1 pound frozen, not defrosted)
In the method: Blanch green beans (see notes):Bring a large pot of water to a boil.
onion (chopped)
In the method: Add the onion and garlic and cook until softened.
garlic (minced)
In the method: Add the onion and garlic and cook until softened.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pound fresh green beans (trimmed, OR 1 pound frozen, not defrosted)Ingredient note
Source: 1 tablespoon oilIngredient note
Source: 1 onion (chopped)Ingredient note
Source: 2 cloves garlic (minced)Ingredient note
Source seasoning: salt & pepper (to taste)Ingredient note
Source seasoning: salt & pepper (to taste)Ingredient note
Source: 1/2 tablespoon butterIngredient note
Source: 1 teaspoon mustard (I like whole grain Dijon here; and 1/2 tablespoon lemon juice; optional)
How to make it
0 of 3 steps completeMake room for Easy Sautéed Green Beans
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Check for seasoning and serve warm.
A few questions you might have
What should I prepare first?
Set out the pot and skillet. Start with this step: Blanch green beans (see notes):Bring a large pot of water to a boil.
Which preparation step should I plan for?
Have the next addition ready when the mixture reaches the boil described.
What happens at the end?
Check for seasoning and serve warm.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Cooking Tips: Trimming the green beans: If you’re using fresh beans, use kitchen shears to trim them in bunches. So much faster and easier than doing it with a knife! Blanching the green beans: Blanching helps the beans to retain their color. You can sauté green beans without blanching – so just skip it if you’re OK with crisper beans. Sautéing: Make sure to use medium heat, or the beans will blacken on the outside and stay too firm on the inside. Seasoning: Our favorites are a pat of butter, some lemon juice and mustard – but feel free to adjust this according to your taste! Ingredient Notes: Green beans: Either use fresh ones, or use frozen. I always blanch frozen ones to flash-defrost them. If you sauté from frozen, they release a lot of water and tend to come out soggy. Onion and garlic: If you don’t have these fresh on hand, you can use ½ teaspoon of onion powder and ½ teaspoon of garlic powder instead. Mustard: If you’re not a fan of mustard, just leave it out. Butter: Can just use olive oil instead. Extras: Feel free to add chopped bacon to the garlic and onion for extra flavor and deliciousness. You can also sprinkle fried onions over the top in the end. How to use leftovers: If you have leftovers after a big holiday meal, just cover and refrigerate the beans for up to 2 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: savorynothings.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
