Quick and easy sauteed green beans flavored with sesame oil, garlic, and plenty of seasonings bring life to this 20-minute skillet side – no blanching required!
Why this recipe works
Achieving perfectly tender-crisp sauteed green beans is actually really simple. No blanching, just your handy dandy skillet and 10 minutes of cook time is all it takes. Plus some flavorful additions to complement them, of course.
I love me some sauteed green beans with garlic, especially when I don’t have extra oven space for roasted green beans. Learning how to make green beans in a pan will feel effortless after the first go around. Let’s get started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
GREEN BEANS – Choose plump fresh green beans that are free of blemishes. We prefer our green beans long as they look nicer for presentation. You can cut yours shorter if you like.
SEASONINGS – Salt, onion powder, lemon pepper, and red pepper flakes add lots of flavor to these skillet green beans. For further flavor, sesame oil and minced garlic are thrown into the mix. You can play around with the seasonings as you see fit. The sesame oil adds a nice touch of nuttiness, but if needed, you can substitute it with olive oil for a more neutral profile.
How to Make Sautéed Green Beans
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim the ends off the green beans.
- Heat sesame oil in a skillet over medium-high heat until shimmering.
- Add garlic and saute for one minute.
- Add green beans and toss to coat.
- Sprinkle with salt, onion powder, and lemon pepper, tossing to coat. Cook for 5-10 minutes, depending on how done you like your beans. Toss frequently so beans don’t scorch.
- Season to taste with red pepper flakes and saute another minute or two.
Frequently Asked Questions & Expert Tips
No, it’s not necessary to blanch your green beans before sauteeing them. Blanching your beans simply helps partially cook them before transferring them to a skillet. When you skip the blanching as we did here, you still end up with perfectly tender-crisp green beans. It really comes down to personal preference but is not required. Cooking them in a skillet
Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through. I would not recommend freezing your sauteed green beans as they lose their ideal texture once thawed.
Feel free to toss in some chopped bacon, slivered nuts, shallots, or diced onion for even more flavor.
Fresh is truly best here, but in a pinch you can use frozen green beans. I would recommend letting them thaw first. You can thaw them quickly submerged (in a plastic bag) in a bowl of cold water. Or, simply place them in a colander and run them under cold water until thawed. Then, pat them dry and toss them in the skillet continuing with the recipe instructions.
Serving Suggestions
Serve your sauteed green beans with beef, chicken, fish, or pork. And of course, they are excellent with vegetarian main courses as well. You really can’t go wrong with a classic side of green beans.
More Green Bean Recipes
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Sauteed Green Beans
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound fresh green beans
- 1 Tablespoon sesame oil
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- 2 teaspoons onion powder
- 2 teaspoons lemon pepper
- red pepper flakes to taste
Things You’ll Need
Before You Begin
- Choose plump fresh green beans that are free of blemishes. We prefer our green beans long as they look nicer for presentation. You can cut yours shorter if you like.
- Fresh green beans are truly best here, but in a pinch you can use frozen green beans. I would recommend letting them thaw first. You can thaw them quickly submerged (in a plastic bag) in a bowl of cold water. Or, simply place them in a colander and run them under cold water until thawed. Then, pat them dry and toss them in the skillet continuing with the recipe instructions.
Instructions
- Trim the ends off the green beans.1 pound fresh green beans
- Heat sesame oil in skillet over medium-high heat until shimmering.1 Tablespoon sesame oil
- Add garlic and saute for one minute.1 Tablespoon minced garlic
- Add green beans and toss to coat.
- Sprinkle with salt, onion powder, and lemon pepper, tossing to coat. Cook for 5-10 minutes, depending on how done you like your beans. Toss frequently so beans don’t scorch.1 teaspoon salt, 2 teaspoons onion powder, 2 teaspoons lemon pepper
- Season to taste with red pepper flakes and saute another minute or two.red pepper flakes
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through. I would not recommend freezing your sauteed green beans as they lose their ideal texture once thawed.
Nutrition
Chef Antoine Davis
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Lora says
These recipe is wonderful, thank you for sharing it.