These green beans are on our weekly rotation!
It was 2021 and I had only really started my self-taught cooking journey one year prior to help us save money and eat at home more often (we were quite the Denver socialites until the pandemic, eating out at our favorite happy hours, breweries, and brunch spots every week!). I was slowly building my recipe box and cooking repertoire, but surprisingly I had no idea how to cook green beans, even though I love them! It’s amazing how many vegetables and side dishes I didn’t know how to cook until I really got into cooking.
In an effort to eat a more exciting array of vegetables while I was pregnant, I googled “how to cook basic green beans” and let me tell you, these are my go-to “basic” green beans! I am not a fan of any version of mushy vegetables, I prefer that what I’m eating have a touch of spring-back life to it. These skillet green beans are the perfect crisp-tender and we have no reason not to eat green beans because they only take about 10 minutes. You can also throw in some red pepper flakes or top them with sriracha to make them spicy!
Garlic Green Beans in the Skillet
Serves 3-4 // Total time: 10 minutes
- olive oil
- (12 oz) bag of organic green beans, trimmed, rinsed, and dried
- (1) shallot, chopped (optional)
- (3 cloves) garlic, minced
- (1/4 tsp) salt
- (1 tsp) red pepper flakes (optional)
- (4 TB) water
- Heat olive oil in a large skillet over medium heat. Make sure the pan is hot, not still heating up, before adding the green beans. Saute the green beans for 5-7 minutes until they start to blister. If you’re adding shallots, add them in around 5 minutes to cook for about 2- minutes.
- Add the garlic and salt. Saute for 30 seconds to 1 minute until fragrant. Saute in the optional red pepper flakes.
- Add the water and quickly cover to steam the green beans for 2-3 minutes, Shorter for crunchy green beans, longer for softer beans.
- Remove the cover and serve hot!
I’ll cheers to anything that’s this easy, healthy, and fast! Enjoy!