My Garlic Butter Green Beans Recipe tastes bright, buttery, and garlicky, and it never lasts long at my table. It suits weeknight cooks, picky eaters, and holiday hosts, and it takes 15 minutes from start to finish.
Easy Garlic Butter Green Beans Recipe
This Garlic Butter Green Beans Recipe balances crisp-tender beans with rich butter and sweet, mellow garlic. A quick blanch locks in color and snap, then a fast sauté adds gloss and flavor. A squeeze of lemon wakes everything up without weighing it down.
I use a mix of butter and a touch of olive oil so the garlic stays gentle and the butter stays golden. Salt in the blanching water seasons the beans from the inside, so you need less later. The method scales well for weeknights or big gatherings.
Ingredients You’ll Need
- 1 lb fresh green beans, trimmed (haricots verts cook faster; frozen works in a pinch add straight to the pan and cook a bit longer)
- 3 tbsp unsalted butter (rich flavor; ghee works for a nuttier note; I like Kerrygold for its sweetness)
- 1 tbsp olive oil (helps prevent butter from browning)
- 3–4 garlic cloves, finely minced (use 1–1.5 tsp jarred minced garlic if you prefer the shortcut)
- 1/2 lemon, zest and juice (bottled lemon juice works; use 1–2 tsp to taste)
- 1/4–1/2 tsp kosher salt, plus more for blanching water
- Freshly ground black pepper, to taste
- Pinch red pepper flakes (optional, for heat)
- 1/4 cup sliced almonds, toasted (optional, for crunch)
- 2–3 tbsp freshly grated Parmesan (optional, for a savory finish)
Equipment:
- Large pot for blanching, large bowl with ice water, colander
- Large skillet (10–12 inch), tongs or spatula
- Microplane or zester (for lemon), measuring spoons
How to Make Garlic Butter Green Beans
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
- Boil and salt the water. Fill a large pot with water and bring it to a rolling boil. Salt it generously so it tastes like the sea.
- Trim the beans. Snap off stem ends or line up a handful and slice the tips. Keep the beans whole for better texture.
- Blanch the beans. Drop beans into boiling water and cook 2–3 minutes until crisp-tender and bright green.
- Shock and drain. Transfer beans to an ice bath to stop cooking. Drain well and pat dry so they sauté instead of steam.
- Toast optional almonds. Place almonds in a dry skillet over medium heat and stir until golden, 2–3 minutes. Transfer to a bowl.
- Sauté the garlic. In the same skillet, heat olive oil and butter over medium. Add garlic and red pepper flakes, and stir until the garlic smells fragrant and looks pale gold, about 30–60 seconds.
- Finish the beans. Add beans to the skillet and toss to coat in garlic butter. Season with salt and black pepper, then cook 2–3 minutes until hot and glossy.
- Brighten and serve. Zest and juice the lemon over the beans, toss again, and taste for seasoning. Top with toasted almonds and Parmesan if using, then serve hot.
Cooking Tips & Mistakes to Avoid
- Salt the blanching water well so the beans taste seasoned, not flat.
- Dry the beans before sautéing or they’ll steam and turn soft.
- Keep garlic light gold; dark garlic tastes bitter.
- Add lemon at the end to keep flavors fresh and lively.
- Use tongs for gentle tossing so you don’t snap the beans.
- Don’t overcook; stop when the beans still have a little snap.
- Mix butter with a little oil to keep the dairy solids from browning too fast.
- Taste and adjust salt after adding Parmesan, which adds salinity.
Variations I’ve Tried
- Gluten-free: The base recipe is naturally gluten-free; check labels on Parmesan and any spice blends.
- Vegan: Swap butter with vegan butter or extra-virgin olive oil and skip Parmesan; add toasted nuts for richness.
- Spicy: Add more red pepper flakes or a dash of hot sauce at the end.
- Herby: Toss in chopped parsley, chives, or tarragon off the heat.
- Umami: Finish with miso butter or a sprinkle of nutritional yeast (vegan).
- Bacon-y: Cook chopped bacon, remove, then use the fat with a touch of butter to sauté the beans; sprinkle bacon on top.
How to Serve Garlic Butter Green Beans
Serve alongside roast chicken, steak, salmon, or tofu. It shines on holiday tables with turkey or prime rib and sits nicely next to mashed potatoes or rice pilaf. I also love it over creamy polenta with extra lemon zest for a simple veggie-forward plate.
Make-Ahead and Storage
- Make-ahead: Blanch the beans up to 2 days in advance, chill in the ice bath, drain, and dry. Store in the fridge in a sealed container; sauté with garlic butter right before serving.
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze blanched (not sautéed) beans up to 2 months for best texture. Skip the lemon and cheese until reheating.
- Reheat: Sauté in a little butter or oil over medium heat until hot. The microwave works in a pinch, though the beans soften more.
Nutrition Information
Calories: about 110 per serving (4 servings). Protein: light, mostly from the beans (about 2–3 g). Carbs: moderate and mostly fiber-rich (about 9–10 g). Fat: mainly from butter (about 7–8 g), which you can reduce by a tablespoon for a lighter plate.
Garlic Butter Green Beans Recipe
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until just tender.
- Drain the beans and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
- In a large skillet, melt butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the green beans to the skillet. Season with salt and black pepper.
- Toss the green beans in the garlic butter for 2–3 minutes until well coated and heated through.
- Drizzle with lemon juice if desired before serving.