These Easy Skillet Green Beans are sautéed in butter with onions and garlic and done in just 10 minutes. This is easy side dish pairs with any of your favorite chicken, beef, pork or seafood recipes.
I don’t know about you butI tend to get in a rut making the same side dishes again and again. That’s why I am always on the look out for new recipes to try. If you’ve got a great side dish you can make even a simple dinner something special.
Green beans are always a favorite around here. Some of our favorite green bean recipes are Steakhouse Green Beans and these Green Beans with Roasted Red Peppers.
This dish is completely versatile and pairs perfectly with so many things like these Garlic Parmesan Chicken Thighs, Garlic Parmesan Shrimp or these Slow Cooker Smothered Pork Chops.
How to make Skillet Green Beans:
Ingredients:
- green beans (fresh or frozen)
- olive oil
- garlic
- water
- salt and pepper
- red pepper flakes (optional)
Directions:
- Heat the olive oil in a large skillet over medium hight heat. Once oil is warm sprinkle in red pepper flakes and stir to coat. If you are leaving out the pepper flakes heat the oil and skip to the next step.
- Add in green beans to the skillet and cook for 2 minutes stirring occasionally.
- At the end of two minutes add garlic, salt and pepper to the green beans and stir to combine. Reduce heat and cover cooking for five minutes. Serve immediately.
My tips for this recipe:
- Choose a big skillet with a fitted lid. You don’t want to crowd the green beans. Too many beans in the pan will prevent even cooking. I used a 12 inch skillet for this recipe.
- Don’t over cook the beans. Look for a bright green color when sautéing green beans like in this recipe it usually only takes 7-10 minutes for the beans to cook.
Looking for more green bean recipes? You’re going to love these:
Five Bean Salad with White Wine Vinaigrette
Green Beans with Bacon and Pine Nuts
…or how about these great side dishes?
Southern Style Mashed Potatoes
Oven Roasted Parmesan Squash and Zucchini
Happy Cooking Y’all!
Susanne
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Easy Skillet Green Beans
Ingredients
- 1 pound fresh or frozen green beans trimmed if using frozen thaw them first
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic minced or 1/4 teaspoon garlic powder
- 1/4 cup chopped onion
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
-
In a large skillet heat olive oil over medium high heat. Sprinkle in red pepper flakes and stir to coat.
-
Add onion and garlic fo skillet and cook for 2-3 minutes or until garlic is fragrant
-
Add green beans to skillet and toss to coat with oil, garlic and onions. Then cover and cook for five minutes.
Recipe Notes
1 Frozen green or even canned green beans can be substituted for fresh green beans
2 If you are using canned green beans, skip step one, then continue recipe as written
Yum!!! We are always on the lookout for a good green bean recipe and this one sounds perfect!
I just wandered over here from Twitter to check out a fellow Southerner’s blog. I grow green beans in my garden and get tons of them, so the first recipe grabbed my attention. Then I noticed the next 3 recipes WERE ONES I WOULD ACTUALLY MAKE, so you have a new follower 🙂
~Linda in SC
I love having fresh produce to cook with. I’ve never grown green beans. That’s something I might think about next summer.
Thanks for stopping by,
Susanne
Hi Susanne, this would be a lovely contribution to Food on Friday: Peas & Beans over at Carole’s Chatter. Please do bring it over and add it to the collection. Cheers
I’d love to pop by Friday! Thanks for the invite.
Susanne
I love fresh green beans and this recipe looks awesome! Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back to see us real soon!
Miz Helen
I love the summer when you can get fresh produce so easily. These green beans are great and so easy to make.
Thanks for stopping by,
Susanne
Easy and healthy, Yipee!
They are fantastic! I’m always looking for easy, healthy side dishes to help make dinner great.
Come back soon,
Susanne