Sautéed Green Beans Recipe (an easy side dish!)
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Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
We LOVE green beans. They’re super easy to cook, have a short cooking time, and taste incredible. Oh, and they’re good for you! For this Green Bean Recipe, I cooked them on the stove top in a little butter with some garlic and shallots (and a little chicken stock) to help them steam up.
I make green beans without blanching first, they do just fine in the skillet as long as you don’t over cook them!
This easy sautéed green beans recipe would be great as a holiday side – or anytime you need a quick and easy side dish. It takes less than 15 minutes, and you’ll get alllll this.
Check out my Green Beans Almondine, Southern Green Beans, classic Green Bean Casserole (from scratch) or my Bacon Wrapped Green Beans, too.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
About Green Beans
Known as string beans, French green beans (aka haricot vert), they’re available almost everywhere, grown and eaten all over the world! You can buy them fresh, frozen, canned or dried. They’re available all year round, though you can find them fresh at most local farmers’ markets from around May to November.
If you’d like some more greens recipes – how about Pan Roasted Brussels Sprouts, or Roasted Asparagus (with lemon and garlic)?
Why you’ll love this
- Super quick. You can have this dish on the table in 15 minutes – a perfect side dish for those busy nights when you need food fast.
- Packed with flavor. Butter, garlic, and shallots come together to make these green beans taste amazing.
- Goes with anything. This recipe works with pretty much any main dish, whether it’s roast chicken, steak, or even fish.
FAQs
Yes, but the texture will be softer than fresh green beans. You might need to adjust the cooking time as well.
Make sure not to overcook them and leave the lid on the skillet while they steam. The quick cooking time helps retain their vibrant color.
Add some toasted pine nuts, or a little lemon zest to bright it up. Add different seasonings and experiment!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- Butter. I like salted butter for its flavor, but if you’re using unsalted, you’ll want to add a bit more salt when seasoning. If you prefer, you can substitute with olive oil.
- Shallot. Shallots are like onions but milder, with a hint of garlic flavor. If you don’t have them, you can sub in onions and reduce the fresh garlic a bit.
- Garlic. Finely minced garlic. Feel free to add more cloves of garlic or less depending on how garlicky you like it.
- Salt & Pepper. Adjust the seasoning to your own taste and preference. There’s no hard rule here—just go with what you like!
- Green Beans. Fresh green beans are what we use for this recipe. They have the best texture and flavor. I use the French ones, but regular green beans work just fine! Just make sure you are trimming the green beans on each end.
- Chicken Stock. You can make your own chicken stock or grab a carton from the store—either will work great.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Chop the shallot and mince the garlic. Rinse and trim the fresh green beans. (Line up a handful of beans chop all at once). Measure out the butter and chicken stock.
Sauté the shallots and garlic. Melt the butter in a large skillet over medium heat.
Cook the shallots until they start to soften, then add garlic. Cook for 30 seconds.
Add the green beans. Add green beans to the skillet, stirring to coat them in the buttery garlic and shallots. Season with a pinch of salt and pepper to your taste.
Cook the beans
Increase the heat to high and add the chicken stock.
Cover the skillet with the lid and let the beans cook, stirring occasionally, until the beans are tender but still bright green, about 5-7 minutes. The chicken stock will have evaporated by the time they’re done.
Serve. Mix everything well and serve hot. Transfer to a serving platter, and devour.
Kylee’s Notes
Add a little fresh or dried thyme when you add the garlic. It gives a slightly savory flavor, and is delicious!
Like a little heat? Red pepper flakes added when you season will give you a lovely kick!
Cut the beans into bite sizes, this will make them cook faster, and they’ll be easier to move around the skillet.
Make it your own. Add a squeeze of lemon juice or a sprinkle of parmesan for extra flavor.
Don’t overcook the beans! You want them to be tender but still slightly crisp and bright green.
What to do with leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.
More recipes to love
- Creamy Garlic Parmesan Risotto. Risotto in 17-25 minutes?! I’m in!
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Glazed Carrots. A simple side, using the sweetness of brown sugar combined with fresh rosemary. Great for holidays, or just a Tuesday!
- Squash Casserole. A very easy side, this au gratin style Squash Casserole comes together quickly while you cook other things! Decadent, creamy and garlicky – this will be the star of any dinner!
- ALL SIDE DISH RECIPES
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Sautéed Green Beans Recipe
Equipment
Ingredients
- 2 tablespoons butter
- 1/4 cup finely diced shallot can sub onion
- 2 teaspoons finely minced garlic
- 1 pound fresh green beans trimmed
- salt and pepper
- 1/4 cup chicken stock or water
Instructions
Get prepped
- Chop the shallot and mince the garlic. Rinse and trim the fresh green beans. Measure out the butter and chicken stock.
Sauté the shallots and garlic
- Melt 2 tablespoons butter in a large skillet with a lid over medium heat.
- Cook 1/4 cup finely diced shallot until it starts to soften, then add 2 teaspoons finely minced garlic. Cook for 30 seconds.
Cook the green beans
- Add 1 pound fresh green beans to the skillet, stirring to coat them in the buttery garlic and shallots.
- Season with salt and pepper to your taste.
- Increase the heat to high and add 1/4 cup chicken stock.
- Cover the skillet with the lid and cook, stirring occasionally, until the beans are tender but still bright green, about 5-7 minutes. The chicken stock will have evaporated by the time they’re done.
Serve
- Mix everything well and serve hot.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in November of 2019. It was updated and republished in November of 2024.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Delicious & easy! No blanching required! It accompanied my roasted leg of lamb and roasted potatoes!
Have you made this without chicken stock? Would vegetable broth work just as well?
Hey Tamara! Absolutely, vegetable broth will work just fine
nice recipe i love green beans
So much nicer than green bean casserole!