Recipe

Simple Green Beans Recipe

Crisp-tender green beans with garlicky butter, a squeeze of lemon, and just enough seasoning to make the whole plate taste more alive.

By Matt Campbell

•

Serving bowl filled with crisp-tender green beans tossed with garlic butter and lemon zest on a wooden table

Jump to Recipe

Green beans are the side dish I make when I want dinner to look like I tried, even if I did not. They are fast, forgiving, and basically built for weeknights. The trick is keeping them bright green and crisp-tender, then hitting them with something that tastes like you meant it: garlic, butter, lemon, and a little salt that actually shows up.

This is a simple green beans recipe, but it is not bland. You get that cozy buttery finish, a pop of citrus, and the kind of light crunch that makes you keep stealing “just one more” from the serving bowl.

Green beans sizzling in a skillet with minced garlic and butter

Why It Works

Better texture every time: A quick blanch sets the color and keeps the beans snappy, then a short sauté adds flavor without turning them soft.
Big flavor, small ingredient list: Butter plus garlic plus lemon is the easy button for “restaurant side” energy.
Flexible for your dinner plans: Works with fresh or trimmed bagged beans, and you can scale it up for holidays without stress.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for 3 to 4 days.

Reheat: Best in a skillet over medium heat with a tiny splash of water or a small knob of butter, 2 to 4 minutes, until steaming hot. Microwave works too, but the skillet keeps the texture snappier.

Freeze: You can, but they will soften. If you do freeze, spread cooled beans on a sheet pan to freeze first, then bag for up to 2 months. Reheat from frozen in a skillet with a splash of water, covered for a few minutes to thaw and heat through, then uncover to cook off moisture and bring back a little sizzle.

Common Questions

Do I have to blanch the green beans?

No, but it is the easiest way to guarantee bright color and crisp-tender texture. If you skip it, sauté a bit longer and add a splash of water, then cover for 2 to 3 minutes to steam them through.

How long should I blanch them?

It depends on thickness. Aim for 2 to 4 minutes. Very thin haricots verts can be done closer to 2 minutes, thicker beans may need 4. Best rule: taste one. It should be bright green with a firm bite, not fully soft.

Can I use frozen green beans?

Yes. Skip blanching. Start by steaming them so they heat through without scorching: add frozen beans to a skillet with 2 to 3 tablespoons water, cover, and cook over medium-high for 4 to 6 minutes until hot. Uncover, let any water cook off, then add butter and olive oil. Add garlic for the last 20 to 30 seconds, then finish with lemon, salt, and pepper.

How do I keep green beans from getting mushy?

Do not overcook the blanch. Start checking at 2 minutes, and stop when they are crisp-tender. Shock in ice water, then dry well. Also, keep the sauté short and hot so they pick up flavor without collapsing. Do not crowd the skillet.

What if I do not have lemon?

Use 1 to 2 teaspoons of apple cider vinegar or white wine vinegar at the end. You want that little hit of acidity to wake everything up.

Can I make these ahead for a holiday?

Yes. Blanch and ice bath the beans up to 24 hours ahead. Dry well and refrigerate. Right before serving, do the quick garlic-butter sauté and finish with lemon.

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 bowl with ice water
Colander
Large skillet or sauté pan
Tongs or a wooden spoon
Microplane or fine grater (optional, for lemon zest)

I used to think green beans were the “polite” vegetable that showed up next to chicken and did not say much. Then I started treating them like they deserved attention. One night I was low on time and patience, so I did the fastest thing I knew: quick blanch, hot pan, garlic in butter, lemon at the end. The result tasted like a side dish that had been to culinary school for one semester and came back with confidence.

Now this is my default move when dinner feels a little too beige. It is simple, but it has that moment where you taste it and go, “Yep. That is the one.”