Are you craving a sauteed green bean recipe that will make your mouth water and delight dinner guests with each bite?
These crisp tender green beans are sauteed in extra-virgin olive oil, dusted with garlic powder, garlic salt and freshly ground black pepper, and finished with a squeeze of lemon to brighten up the flavor. Halfway through cooking, I also sprinkle slivered almonds into the pan to toast them, adding a satisfying crunch and texture to the sautéed green beans.
I guarantee you that after you taste these sauteed green beans, you’ll want to make these again and again. So easy and delicious, why not? If you’re ready, join me in the kitchen to make this noteworthy green bean recipe!
In This Post: Everything You will need to make Sauteed green beans:
- Equipment you will need
- Ingredients you will need
- How to make this recipe
- What to serve as a side
- Frequently Asked Questions
- Rebecca’s Tips for Success
Equipment You Will Need:
- large cast iron pan
- kitchen tongs
Ingredients You Will Need:
- green beans, 2 lb., ends trimmed and blanched
- garlic powder
- garlic salt
- freshly ground black pepper
- lemon
How to make this Sauteed green beans recipe:
First
- Trim the green beans and blanch/par boil in large pot of water – plunge into bowl of ice water to stop cooking, drain and pat dry. Blanching will significantly shorten the time it takes for the beans to finish cooking.
Second
- Heat a large cast iron pan set to med. – medium high heat and drizzle 1-2 Tbsp. extra virgin olive oil, then add green beans to pan. They should start to sizzle. Add 1/4 tsp. garlic salt to taste, and several grinds of black pepper. Use tongs to toss to coat beans evenly. Let beans cook without disturbing for a couple minutes to char a bit, then toss with tongs to flip.
Third
- Halfway through the sautéing time, add 1/2 cup of slivered almonds to the pan. Allow them to toast alongside the beans, stirring occasionally to ensure even browning.
- When you see the almonds beginning to get darker in color, sprinkle 1 Tbsp. garlic powder and toss to coat beans well. *** Note – I add the garlic powder at this point as it tends to burn if you add it too soon.
Next
- Check doneness of the sauteed green beans – they should be tender with a slight crunch to them – you don’t want them to be too soft.
- Remove pan from heat and check for seasoning. Make the dish your own – add more pepper to spice it up a bit if you like. If you want it more garlicky, add some more powder. The reason I use garlic powder and not fresh garlic is because the garlic will burn and become bitter, which will ruin these delicious sauteed green beans!
Finally
- Finally, transfer the sautéed green beans into a serving bowl or dish. Then, squeeze a wedge of lemon over the top. This step adds a touch of acid, which helps all the flavors pop!
*** Note – a touch of acid added to a recipe like this transforms an ordinary dish into an extraordinary one. Taste the beans before you add the lemon juice, and after. I’m sure you will be pleasantly surprised!
What to serve Sauteed Green Beans with:
Grilled or Roasted Meats:
- Lemon herb chicken: The citrus notes in both the green beans and the chicken will complement each other perfectly.
- Pan-seared or roasted salmon in foil: Additionally, the fresh lemon in the green beans enhances the fish’s flavor, bringing a refreshing contrast that brightens the dish.
- Grilled pork chops: In addition, the garlic and lemon bring a wonderful balance to the richness of the pork, cutting through the heaviness and enhancing the overall flavor.
- Lamb chops: Moreover, their bold flavor pairs perfectly with the fresh and zesty green beans, creating a deliciously balanced combination.
Pasta Dishes:
- Linguine with garlic and olive oil: In addition, the simple garlic flavors in the pasta will align beautifully with the garlic in the green beans, creating a harmonious blend of tastes.
- Creamy pasta dishes: Also, a light alfredo or carbonara can balance out the bright, zesty green beans.
Grains and Rice:
- Risotto: A creamy lemon risotto or one with Parmesan would also be an excellent, indulgent side.
- Wild rice or couscous: Furthermore, the nuttiness of these grains pairs wonderfully with the garlic and lemon profile of the green beans, creating a balanced and flavorful combination.
Frequently Asked Questions about sauteed green beans:
Can I parboil the beans ahead of time to speed up cooking?
Absolutely, and this considerably cuts down sauteing time. See directions at beginning of post for directions.
Why add a squeeze of lemon?
Lemon adds brightness, freshness, and a touch of complexity that enhances the flavor of the vegetables. When vegetables are roasted or sautéed, their natural flavors can deepen and become more concentrated. A splash of lemon brings a refreshing contrast, lifting the overall flavor profile and adding a punch of acidity that can make the dish pop.
How do I store leftovers of sautéed green beans with almonds?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat to prevent overcooking, or microwave in short intervals, stirring occasionally.
What type of almonds should I use?
Slivered almonds are the best choice for this recipe because they toast quickly and provide a nice crunch. You can also use sliced almonds if that’s what you have on hand, but be aware they may burn more easily.
How do I prevent the almonds from burning?
To avoid burning the almonds, be sure to stir them frequently and add them halfway through the sautéing process. Toast them over medium to medium-low heat, as high heat can cause them to brown too quickly.
Rebecca’s Tips For Success:
- Choose Fresh Green Bean – Select firm, crisp, and vibrant green beans and trim ends by snapping or cutting them off to ensure even cooking.
- Preheat the Pan – Heat the pan over medium heat before adding the oil. A well-heated pan ensures that the beans sear properly and maintain their crispness.
- Use the Right Pan – A large, wide cast-iron skillet or sauté pan works best. This allows the green beans to cook evenly without crowding, ensuring they stay crisp.
- Cook in Batches if Necessary – If you have a large quantity of beans, consider cooking them in batches to avoid overcrowding the pan. Overcrowding can cause steaming instead of sautéing, leading to soggy beans.
- Add Almonds at the Right Time – Add slivered almonds halfway through cooking so they have time to toast without burning. Stir occasionally to ensure even browning.
- Don’t Overcook the Beans – Green beans should be crisp-tender. Keep an eye on them and taste as you go to ensure they don’t become too soft. A slight crunch is ideal.
- Season Carefully – Season the green beans with garlic salt and pepper during cooking. Taste them before finishing, and finish with a squeeze of lemon over the beans just before serving. The acidity from the lemon helps balance the richness of the almonds and enhances the overall flavor.
- Add Optional Flavors – For extra spice, you can also include a pinch of red pepper flakes during the sautéing process.
- Toast the Almonds – Toasting the almonds is crucial for enhancing their flavor and providing a satisfying crunch.
- Serve Immediately – Sautéed green beans are best served immediately after cooking to enjoy their crispness and fresh flavors.
How to Make Delicious Garlic Sauteed Green Beans
Equipment
- 1 cast-iron pan - or large skillet
Ingredients
- 1 Tbsp. olive oil (or more as needed)
- 2 lbs green beans (fresh)
- ½ cup slivered almonds
- ½ lemon (cut into wedges)
- ¼ tsp. garlic salt ( or to taste)
- pepper (to taste)
- 1 Tbsp. garlic powder (or more per taste)
Instructions
- If parboiling beans, bring a large pot of water to a boil, then add beans and boil for 3 minutes then plunge into ice water bath to stop the cooking process. Drain and pat dry well. It is important that they are well dried to prevent steaming vs. sautéing!
- Add 1 Tbsp. olive oil to pan and heat on medium to medium high.
- Add 2 lbs green beans, sprinkle with ¼ tsp. garlic salt, and pepper to taste, and sauté for 5 minutes, stirring occasionally. If wanting a little more heat, add a shake or two of red pepper flakes. If not parboiling, times will be longer.
- About halfway through cooking (about 5 min.) add ½ cup slivered almonds to pan. Allow them to toast alongside the beans, stirring occasionally to ensure even browning. When you see the almonds beginning to get darker in color, sprinkle 1 Tbsp. garlic powder and toss to coat beans well. *** Note – I add the garlic powder at this point as it tends to burn if you add it too soon. Continue to sauté stirring more frequently until beans are crisp tender, about 5 minutes longer.
- At this point, check for doneness to ensure beans are tender with a slight crunch. Check seasonings – if you want it spicier, add more pepper. If you want it more garlicky, add some more powder! *** The reason I use garlic powder and not fresh garlic is because the garlic will burn and become bitter, which will ruin the flavor of these delicious sauteed green beans!
- Remove from heat and squeeze wedge from ½ lemon over the top of beans. This step adds a touch of acid, which helps all the flavors pop!
- Finally, transfer the sautéed green beans into a serving bowl or dish and serve immediately.
- Enjoy!
Notes
-
- Choose Fresh Green Bean – Select firm, crisp, and vibrant green beans and trim ends by snapping or cutting them off to ensure even cooking.
-
- Preheat the Pan – Heat the pan over medium heat before adding the oil. A well-heated pan ensures that the beans sear properly and maintain their crispness.
-
- Use the Right Pan – A large, wide cast-iron skillet or sauté pan works best. This allows the green beans to cook evenly without crowding, ensuring they stay crisp.
-
- Cook in Batches if Necessary – If you have a large quantity of beans, consider cooking them in batches to avoid overcrowding the pan. Overcrowding can cause steaming instead of sautéing, leading to soggy beans.
-
- Add Almonds at the Right Time – Add slivered almonds halfway through cooking so they have time to toast without burning. Stir occasionally to ensure even browning.
-
- Don’t Overcook the Beans – Green beans should be crisp-tender. Keep an eye on them and taste as you go to ensure they don’t become too soft. A slight crunch is ideal.
-
- Season Carefully – Season the green beans with garlic salt, garlic powder and pepper during cooking. Taste them before finishing, and finish with a squeeze of lemon over the beans just before serving. The acidity from the lemon helps balance the richness of the almonds and enhances the overall flavor.
-
- Add Optional Flavors – For extra spice, you can also include a pinch of red pepper flakes during the sautéing process.
-
- Toast the Almonds – Toasting the almonds is crucial for enhancing their flavor and providing a satisfying crunch.
-
- Serve Immediately – Sautéed green beans are best served immediately after cooking to enjoy their crispness and fresh flavors.
YOUR OWN NOTES
Nutrition
Disclosure
The provided nutritional information should only be used as a general guideline rather than an exact representation of the nutritional content of the prepared dish. Individual nutritional needs and dietary preferences may vary, and we encourage our readers to use their discretion and consult with a qualified healthcare professional or nutritionist for personalized dietary advice.
