Sauteed 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!

I LOVE me some 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 in a little butter with some garlic and shallots (and a little chicken stock) to help them steam up.

This sauteed green beans recipe would be great as a holiday side – or anytime you need a delicious, versatile 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 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.

Low in fat, with some decent amounts of potassium (and a little protein), these little beauties should be on your table as much as possible!

Ingredients:

• BUTTER – I like salted butter, but if you use unsalted – you’ll need to add a little more salt when seasoning. You can sub olive oil if you prefer.
• SHALLOT – shallots are like onions, but with a milder flavor and a slightly garlicky taste. If you can’t find them, or don’t have them – sub for onions, and dial back the fresh garlic.
• GARLIC – finely minced. Add more or less depending on your preferences.
• SALT AND PEPPER – always use this to suit your own tastes and preferences.
• GREEN BEANS – we use fresh green beans for this recipe.
• CHICKEN STOCK –  make your own chicken stock or grab a carton at the store

How to cook fresh green beans:

1. Melt the butter in a large skillet with a lid over medium heat.
2. Cook the shallots until they begin to soften, then add the garlic. Cook for 30 more seconds.
3. Add in the green beans, and mix well, allowing the shallots and garlic to coat the beans.
4. Season with salt and black pepper.
5. Increase to high heat, and add the chicken stock.
6. Place the lid on the skillet and cook, stirring occasionally the chicken stock is almost evaporated and beans tender but still bright green (it will take 5-7 minutes).
7. Mix well, and serve.
8. Devour.

FAQs and Kylee’s Notes

• Are green beans good for you? They are! A little protein and potassium never hurt anyone (we’ll forget that I just cooked them in butter though, okay?)
• Is this recipe gluten-free? Actually, yes!
• 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.
• Want more side dishes?
  • Creamy Garlic Parmesan Risotto –  Risotto in 17-25 minutes?! I’m in! 
  • Easy Scalloped Potatoes – there’s a video on this one, showing how EASY this is to make!
  • ALL SIDES

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Sauteed Green Beans Recipe

5 from 2 votes

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

Author: Kylee Ayotte

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

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Recommended Equipment

• Skillet with a lid

Yield: 4

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Ingredients

• 2 Tbs butter
• 1 shallot ((about 1/4 cup chopped))
• 2 tsp garlic (finely minced)
• salt & pepper
• 1 lb fresh green beans
• 1/4 cup chicken stock

Directions

• Melt the butter in a large skillet with a lid over medium heat.
• Cook the shallots until they begin to soften, then add the garlic. Cook for 30 more seconds.
• Add in the green beans, and mix well, allowing the shallots and garlic to coat the beans.
• Season to taste with salt and pepper.
• Increase to high heat, and add the chicken stock.
• Place the lid on the skillet and cook, stirring occasionally, until the beans are tender (but still bright green). The chicken stock will have evaporated – this should take about 5-7 minutes.
• Mix well, and serve.
• Devour.

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Nutrition Facts

Calories: 97kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 957IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg

Disclaimer

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.