Beans, beans: good for your heart, and great for tummies and taste buds! Learn How to Cook Green Beans in a “snap” with these 5 easy, healthy methods.
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I feel bad for green beans. I really do. They’re “always a bridesmaid and never the bride.” I love ’em and personally eat metric tons of fresh green beans each summer.
But if we were playing a word association game and you said green beans, most people are going one place: green bean casserole. Eventually equally bold recipes to the surface, like Green Beans Almondine or Green Beans with Bacon.
But for regular, every day meals, fresh green beans often seem to take a back seat to tomatoes, corn, cucumbers, and zucchini in the summer, and cozy orange veggies like carrots and butternut squash in the fall.
Like, no one’s waiting for “green bean season.”
Except me – I sure am! And I think sometimes we all need to be reminded just how good “fresh and simple” can be when it comes to veggies.
The common denominators for these five cooking methods are just that: green beans, salt, pepper, butter or olive oil – no condensed soup or fried onions needed. (though we do have plenty ideas for dressing them up!)
Next time you’re at your local farmers market and you see that giant tangled mound of string beans, do not hem and haw, wondering how to cook green beans. Grab a few fistfuls and get snappin’! We’ve got you covered.
Are Green Beans Good For You?
YES! A million times yes. Of course.
First of all, let’s dispel a thing – green beans aren’t bean-beans. They’re legumes, but they perform like a vegetable. In fact, the “Dietary Guidelines for Americans” specifically state under the “Beans, Peas, and Lentils” subgroup: “Does not include green beans or green peas.”
Fiber makes up about half of green beans’ carb count (and the percent increases once they’re cooked!) so that translates to less sugar. They’re low calorie, low sodium, and are a low FODMAP food (i.e. less gas). Plus, green beans contain protein and are a significant source of vitamins C, A, and a bevy of other vitamins and minerals.
Green beans are a simple dish dish my kids won’t fight me on. We call them “nature’s french fries” and I fully support my kids eating ’em with their hands. Whatever it takes, right?
Green Beans vs. Haricots Verts
Haricots verts is quite literally the fancy French term for “green bean.” And yes, they are essentially the same thing, with one exception: haricots verts are harvested younger, and therefore more tender. Bottom line – they’ll pretty much perform the same way, but haricots verts will cook more quickly (by 1-2 minutes) so if using them, adjust the cooking time accordingly.
While we’re on names, green beans are also the same thing as “string beans” and “snap beans,” depending on which part of the country you’re from.
How to Prep Green Beans
One pitfall of having a mass amount of individual green beans is that you’ve got a lot of surface area to cover. And by cover, I mean clean.
Put them in a colander and get to rinsing. You don’t have to do them one at a time, but toss repeatedly with your hands to ensure even coverage.
Trim the tips before or after rinsing. Side note: I only trim the tips (aka, the “stem” side, not the “ends”) because I’m lazy, but you can certainly trim both!
Storing Fresh Green Beans
Don’t wash your beans before storing. Store fresh, unwashed beans in a plastic bag or container in the fridge for up to seven days.
How to Season Green Beans
- Simply: with salt, pepper, and butter.
- Garlic: Fresh (minced) and garlic powder are both flavorful options.
- Lemon: juice and/or zest, added just before serving.
- Bacon: bacon and green beans are a flavor bomb and an easy side dish we turn to regularly. Get our recipe for bacon green beans.
- Toasted Almonds: for the most complementary texture, use pre-sliced almonds, toasted 3-4 minutes in a 350°F oven or toaster oven. For an even richer dish, get our recipe for Green Beans Almondine.
- Parmesan Cheese: finely grated or thinly sliced, it’s the perfect garnish just before serving.
- Red Pepper Flakes: add in 1 minute before they finish cooking.
Steamed Green Beans
A classic! Green beans are one of the most structurally-equipped vegetables to hold up to steaming. Stovetop Steamed Green Beans are super quick, super easy, and super delicious!
- Fill a pot with 1” water and bring to a boil over high heat. Select a pot large enough to accommodate your steamer basket (we use a dutch oven).
- Once boiling, add a steamer basket and arrange beans in an even layer.
- Cover and steam 4 minutes for crisp tender green beans, or 5 minutes for softer beans.
- Remove the steamer basket and shake to drain any clinging water.
- Transfer beans to a serving bowl, add butter and season. Toss until the butter melts. Serve immediately.
Serving Steamed Green Beans
There’s nothing better than a bit of butter, salt, and pepper on super fresh steamed green beans. We enjoy them this way at least once a week.
For a slightly bolder flavor, add ½ teaspoon of garlic powder and a squeeze of fresh lemon juice.
For even bolder flavor, try Italian Green Beans! Steamed green beans are tossed with parmesan bread crumbs, garlic, and lots of seasonings (and don’t worry – the entire recipe takes just 15 minutes!).
Tips and Suggestions
- This is a family favorite, especially for the kids! We call them “nature’s French fries”.
- Steam a bit longer (up to 5 minutes) for more tender green beans.
- I don’t add the steamer basket and green beans until the water comes to a boil – for one, it’s really hard to tell when the water comes to a boil if the steamer basket is already in the pot. And for two, it’s much easier to get the timing (and therefore the texture) just right if you cover the pot once the water boils.
- We love this steamer basket. It holds up well in both the Dutch oven and pressure cooker.
Microwave Green Beans
Want crisp, tender steamed green beans faster and with fewer dishes? Your microwave will not let you down. Green Beans in the microwave steam to crisp tender perfection in the same amount of time (4-5 minutes) as the stove, but with less time on the front end for boiling. Bonus – all done in one bowl!
- Add green beans plus ½ c water to a microwave safe bowl. ‘
- Cover the bowl with a plate.
- Microwave 4 minutes for crisp tender green beans, or 5 minutes for softer beans.
- Drain the water.
- Add butter and seasoning, and toss until evenly coated. Serve immediately.
Tips and Suggestions
- Steam a bit longer (up to 5 minutes) for more tender green beans.
- This is a great beginner recipe for kids who want to help in the kitchen! My 4-year can perform most steps on his own with just a bit of guidance and supervision.
Roasted Green Beans
Take your green beans up a notch (or several) in the oven. For Roasted Green Beans, add olive oil and garlic for a more robust flavor profile. Best part – they’re ready in about half the time of most other roasted veggies.
- Heat oven to 425°F and line a baking sheet with parchment paper.
- Rinse beans and pat very dry.
- Toss with olive oil, garlic, salt, and pepper until well coated.
- Arrange in a single layer on the prepared baking sheet.
- Roast 15 minutes for slightly crunchy beans, and up to 18 minutes for more tender and charred beans.
- Transfer to a serving dish and season with lemon juice. Serve immediately.
For an immediate umami upgrade, try roasted green beans with mushrooms! They’re a perfect pairing with plenty of garlic and balsamic vinegar to round out the flavor.
Tips and Suggestions
- Roasted green beans are slightly smoky and very flavorful.
- Scale up or down the garlic to preference. Substitute garlic powder if fresh isn’t available.
- These pair very well with toasted almonds and lemon juice.
Sauteed Green Beans
Crisp, garlicky Sautéed Green Beans are the super simple summertime side of your dreams. These quick and easy beans go with everything. Plus, they steam and saute at the same time for maximum tenderness and char without much fuss.
- Trim, then rinse beans in a colander. Shake to release excess moisture, but don’t dry completely.
- Heat a skillet to medium heat. Add oil and heat until shimmering.
- Cook garlic 1 minute in heated oil, stirring constantly.
- Add green beans to skillet and toss to coat. Add 1 tablespoon water to the pan, cover and saute about 6 minutes, stirring occasionally, until the beans are charred and almost bite tender.
- Transfer to a serving dish and season with salt and pepper. Serve immediately.
Tips and Suggestions
- Very thinly sliced garlic cloves work best in this recipe. For safety, use a sharp paring knife or chef’s knife; dull knives tend to slip.
- Do make sure you leave a bit of moisture on the green beans before adding to the pan – this allows them to steam and saute at the same time for great texture.
Instant Pot Green Beans
If time is of the essence, Instant Pot Green Beans are the way to go. Seasoned, buttery beans can be on the table in under 5 minutes. Crisp or tender, it’s a side the whole family can get behind.
- Add 1 cup water to inner pot and fit with steamer basket.
- Arrange the green beans in the steamer basket in an even layer.
- Seal the lid and pressure valve. Program to high pressure for 0-1 minutes (0 minutes for crisp tender, 1 minute for soft green beans). Quick release when done.
- Remove basket and transfer beans to a serving bowl.
- Add the butter and season. Toss until evenly coated and serve immediately.
Tips and Suggestions
- Green beans in the pressure cooker tend to lose a bit of their vibrancy.
- Make sure your steamer basket is safe for the Instant Pot. We use this steamer basket.
Did you love green beans as much as we do? Tell us your favorite way to cook green beans in the comments!
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How to Cook Green Beans
Print Recipe Rate this Recipe Pin RecipeIngredients
Steamed Green Beans
- 1 lb green beans, trimmed
- 1 tablespoon butter
- kosher salt, to taste
- ground pepper, to taste
Microwave Green Beans
- 1 lb green beans, trimmed
- 1 tablespoon butter
- kosher salt, to taste
- ground pepper, to taste
Roasted Green Beans
- 1 lb green beans, trimmed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- lemon juice, to taste
Sauteed Green Beans
- 1 lb green beans, trimmed
- 4 teaspoon olive oil
- 4 cloves garlic, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Instant Pot Green Beans
- 1 lb green beans, trimmed
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- lemon juice, optional
- lemon zest, optional
Instructions
Steamed Green Beans
- Fill a deep skillet or dutch oven with 1” water. Bring the water to a boil over high heat.
- Once the water comes to a boil, add a steamer basket into the pot, then arrange the green beans in an even layer.
- Cover the pot and steam 4 minutes for crisp tender green beans, or 5 minutes for softer green beans.
- Remove the steam basket and transfer the green beans to a serving bowl. Add the butter, then season with salt and pepper. Toss until the butter melts and the seasoning is evenly distributed. Serve immediately.
Microwave Green Beans
- Combine green beans and ½ c water in a large microwave safe bowl. Cover with a plate.
- Microwave 4 minutes for crisp tender green beans, or 5 minutes for softer green beans.
- Add the butter, then season with salt and pepper. Toss until the butter melts and the seasoning is evenly distributed. Serve immediately.
Roasted Green Beans
- Heat oven to 425°F. Line a baking sheet with parchment paper.
- Rinse green beans, then pat very dry. Combine green beans with olive oil, garlic, salt, and pepper and toss until well combined. Transfer to the prepared baking sheet and arrange in a single layer.
- Roast 15 minutes for green beans with a slight crunch, or 18 minutes for more tender green beans with a more pronounced char.
- Transfer to a serving dish and season with lemon juice. Serve immediately.
Sauteed Green Beans
- Rinse the trimmed green beans in a colander. Shake to release most of the moisture, but don’t dry completely.
- Heat a 12” skillet over medium heat. Add the oil and heat until it shimmers.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the green beans and toss to coat in the fat. Add 1 tablespoon water to the pan, then cover and saute, stirring occasionally, until the green beans are charred and just about bite tender, about 6 minutes.
- Remove from heat and season with salt and pepper. Serve immediately.
Instant Pot Green Beans
- Pour 1 cup water into the inner pot of a 6-quart pressure cooker, then fit the inner pot with a steamer basket.
- Arrange the green beans in the steamer basket in an even layer.
- Seal the lid and ensure the pressure valve is set to sealing. Program to manual high pressure for 0-1 minutes (0 minutes for crisp tender, 1 minute for soft green beans). Once the time goes off, perform a quick release.
- Remove the steamer basket and transfer the green beans to a serving bowl. Add the butter, then season with salt, pepper, lemon juice, and zest. Toss until the butter melts and the seasoning is evenly distributed. Serve immediately.
[…] great with Green beans: simple or […]