Sautéed Green Beans Recipe (an easy side dish!)

Name: Sautéed Green Beans Recipe
Prep time: 5 min
Cook time: 10 min
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)

Author

Kylee Ayotte

| Published/Modified:

November 7, 2024

Rating

Garlic and shallots gently flavor these sauteed green beans making them a wonderful weeknight or holiday side. Easy to make, and fabulous to eat!

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Sauteed green beans served on a plate: A close-up shot of sautéed green beans with shallots served on a white plate with sprigs of fresh thyme.

Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!

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, but you can jump right to the recipe card if you wish!

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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.

If you’d like some more greens recipes – how about Pan Roasted Brussels Sprouts, or Roasted Asparagus (with lemon and garlic)?

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.

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Why you’ll love this recipe

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.

Frequently Asked Questions

Can I use frozen green beans?

Yes, but the texture will be softer than fresh green beans. You might need to adjust the cooking time as well.

How do I keep the beans bright green?

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.

What are some good variations?

Add some toasted pine nuts, or a little lemon zest to bright it up. Add different seasonings and experiment!

A close-up of sautéed green beans with garlic and shallots served on a white plate, garnished with fresh thyme, with wooden salad tongs resting nearby.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.

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.

Green beans recipe ingredients: A skillet with raw green beans, shallot, garlic, butter, and chicken stock, each ingredient labeled.

How to make Sauteed Green Beans

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get 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.

Cook the shallots and garlic: A skillet with sautéed shallots and garlic, stirred with a wooden spoon on the stovetop.

Cook 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.

Add the green beans to the skillet: Fresh green beans being added to the sautéed shallots and garlic in the skillet.

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.

Beans should be bright green: Green beans in the skillet, cooked to a bright green color.

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 delicious vegetable sides:

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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