Flavorful, quick, and gone in a flash—that’s what you can expect when you make these Garlic Green Beans!
Everyone has their favorite vegetables, and green beans are one of mine. They are versatile and so easy to prepare. My daughter still asks me to make them for her whenever we are together—and proudly tells me when she has prepared them the way I did when she was young. This recipe for garlic green beans is similar to the one I made for her all those years ago.
I grew up eating a lot of canned vegetables. I don’t know if it was the times or due to finances, but maybe that’s why I hardly ever buy canned vegetables today. While I prefer to make fresh green beans at home, I sometimes buy frozen green beans on sale to keep a few bags in the freezer for when I need a quick side dish. Living alone now that my kids are grown means I often take cooking shortcuts.
I sometimes buy a big bag of fresh organic green beans at one of the big-box stores and double or triple recipes, such as this one. That way, I have a ready vegetable side dish for the week. It makes life easy when you can prepare meals in advance—especially if you are a busy parent trying to juggle family, home, work, and after-school activities.
Stop Snapping—Start Cutting!
I have long been a proponent of the snapping method for trimming green beans. When my kids were young, I used to sit them at the kitchen table with a pound of green beans. Of course, looking at the trimmed green beans always made me laugh. They snapped off more than the ends, and I had to go back through and “rescue” discarded beans.
Until recently, I still used the snap method. Then I read about trimming them with a knife on a cutting board. I gave it a try. WOW! I think back to how much time I have wasted over the years. Cutting is so much easier and quicker. All you have to do is line up a bunch of green beans on your cutting board with the tips, all even on one end. Chop! Then, even out the tips to the other end and chop again! All done!
How Do I Store Leftovers?
Once cooked, these garlicky green beans can be stored in the fridge in an airtight container for up to 3 or 4 days. Let them cool completely before storing them. They can also be reheated in a skillet or microwave. They will become a little softer as you reheat them.
Serving Suggestions
Garlic green beans go great with fish, especially salmon. Two of my favorite recipes are Poached Salmon and Dijon Salmon. You can’t go wrong with either of them. Since Buffalo Chicken Mac and Cheese is a decadent recipe, serving these green beans alongside is an excellent choice. Another good entrée to go with these veggies is Ground Beef and Potatoes. You have everything you need for a tasty and complete meal.
Garlic Green Beans
Ingredients
- 1 pound fresh green beans ends trimmed
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Place green beans in a large pot of boiling water. Cook for 3-5 minutes until beans are bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the blanched green beans, salt, and pepper. Cook, stirring occasionally, for about 5 minutes until the beans are heated through and coated in garlic butter.
- Transfer the garlic green beans to a serving dish. Serve warm as a delicious side to any main course.
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