Recipe

Easy Garlic Parmesan Green Beans

Crisp-tender green beans tossed with garlicky butter, lemon, and a shower of Parmesan. Fast, family-friendly, and way better than bland boiled beans.

By Matt Campbell

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4.8

A skillet of glossy garlic butter green beans topped with grated Parmesan and lemon zest

Jump to Recipe

If you are searching for the best green bean recipe that is easy enough for a Tuesday but good enough for a holiday plate, this one earns a permanent spot in your rotation. It is my go-to when I want green beans that still have snap, plus that buttery, garlicky flavor that makes people “accidentally” take seconds.

These are not sad, overcooked beans. We blanch quickly for bright green color, then finish in a hot skillet so the edges get just a little toasty. Lemon wakes everything up, and Parmesan gives you that salty, cozy finish.

Fresh green beans trimmed on a wooden cutting board next to a knife and a lemon

Why It Works

Bright color, crisp bite: A quick blanch locks in that fresh green flavor without turning the beans mushy.
Big flavor, small ingredient list: Garlic, butter, lemon, and Parmesan do the heavy lifting.
Fast and flexible: Works with fresh or frozen beans and scales easily for a crowd.
Low drama timing: You can blanch ahead, then sauté right before serving.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best method): Warm in a skillet over medium heat with a small splash of water or a tiny knob of butter until hot. This keeps the beans from going limp.

Microwave: Totally fine for convenience. Cover loosely and heat in 30-second bursts, just until warmed through.

Freezing: You can freeze, but the texture softens. If you plan to freeze, skip the Parmesan and add it fresh after reheating.

Common Questions

Can I use frozen green beans?

Yes. Use frozen whole green beans, not the thin “French cut” ones. Thaw in a colander under cool water, pat dry, then sauté. You can skip the blanch step.

How do I keep green beans bright green?

Blanch fast in well-salted boiling water, then immediately shock in ice water. It stops the cooking and locks in color.

What if I do not have Parmesan?

Swap in Pecorino Romano for more punch, or use finely grated Asiago. In a pinch, nutritional yeast gives a similar savory vibe.

Can I make these ahead for a holiday?

Yes. Blanch and shock the beans up to 24 hours ahead. Dry well and refrigerate. Right before serving, sauté with garlic butter and finish with lemon and cheese.

How do I add more flavor without more work?

Add a pinch of red pepper flakes with the garlic, or finish with a teaspoon of Dijon whisked into the butter for a quick sauce moment.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for blanching
Large skillet or sauté pan
Colander
Mixing bowl with ice water (for shocking)
Tongs
Microplane or fine grater (for Parmesan and lemon zest)

I used to think green beans were just the “green thing” you put on a plate to feel responsible. Then I started cooking them like they deserved attention. The first time I blistered them in a skillet after a quick blanch, I got that perfect combo of snap and buttery garlic gloss, and I was done for. Now these show up constantly: weeknights, potlucks, even the kind of dinner where someone says, “We should do this more often,” while reaching for the serving spoon again.