Simple and full of flavor, this recipe for garlic green beans is truly amazing whether cooked quickly in a skillet or grilled – the more charred, the better! Take a look at more Quick Healthy Recipes.
Super flavorful garlic green beans is one of our family’s favorite recipes when green beans are in season. Well, it’s also our favorite way to eat our frozen garden green beans, too, but in the summer when the beans are coming on strong we eat our weight in garlic green beans almost weekly.
This easy recipe is deceptively tasty. Seriously. I know it has, like, only 3 or 4 ingredients, but I can’t just have one helping…or even two. And since I can’t possible have a third helping of anything, I just pick the beans out of the serving bowl.
I know. But it’s not a real third serving, right?
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I grow a couple of types of beans, but my favorite variety that I have grown every year for more than 10 years is a pole filet-style bean called Emerite. You can pick it short and skinny for the true filet style beans (which I do at the beginning of the season), or leave them to grow longer and thicker. Either way, they stay tender and yummy and never have any strings.
I can’t be bothered with “snapping” one bean at a time- I lose more bean than I want and it takes longer- so I pile up a bunch of similar lengths and cut just the tips off all at once. For this recipe, cut the beans in the length you’d like to serve. Sometimes I leave them long for that restaurant look, but most of the time I cut them into 1 to 2-inch pieces because they are easier to eat.
Garlic Green Beans Recipe
Skillet Version:
Use a shallow pan large enough to hold the amount of beans you have. I like to use my 10-inch cast iron skillet. It’s a quick three-step process to cook them in a skillet – basically we’re sautéing, steaming, and then charing them a bit to resemble roasted, but without turning on the oven!
For the first step you’ll sauté the beans a bit, in a mixture of olive oil and butter for a few minutes.
The second step is to add garlic (with red pepper flakes, if using) and some water, then cover and cook for 3 to 5 minutes, depending on how you like your beans. I like them crisp-cooked, not mushy, so 3-4 minutes is usually good.
In the third step remove the cover, turn the heat to high and quickly cook the liquid away, stirring gently a few times, until the beans are sizzling in the pan and some are starting to char.
Season to taste with salt and pepper and serve right away.
New Grill method:
The grilling method is more simplified, since all the charring takes place at once on the grill.
Prepare beans as you normally do, but use only olive oil to coat them, adding the other seasonings (garlic, salt and pepper, and red pepper flakes) at the same time and tossing together.
Using a high-sided grill pan with holes, grill the beans over medium-high heat for about 10 minutes or until done, tossing frequently. Like the skillet method, these are so good with little charred areas on them, so make sure to grill long enough to get them.
Either way you make them, the beans become nicely coated with buttery-garlicky goodness – and a little spice if you add the red pepper flakes – which pretty much makes them so hard to stop eating! And come on, healthy green beans you can’t stop eating? That’s a good thing, right?
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Subscribe to AOC's popular weekly Newsletter full of useful information, behind-the-scenes updates, and occasional offers AND get access to this printable in the VIP Subscriber Library that also includes eBooks, checklists, organizing helps, and recipes - with more added regularly. We'll never send spam - read our Privacy Policy here.
Wow so awesome!! Thanks for sharing! I love your recipe! Everything looked so yummy!!
Hi. We make them with just beans, garlic, kosher salt and olive oil and eat them over angel hair pasta. They are delicious.
This is how we like to make our green beans too with the exception of the red pepper flakes. I will definitely give that a try. We add dried Summer Savory when cooking. Something I learned from my husbands family in France.
I’ve never thought of that, Eileen, I’ll have to try summer savory!
And how many will this recipe serve, please?
4-6, but it’s easy to make it less or more and tailor to your needs! 🙂
Yum
Thanks for linking up!
~Liz
Thanks for the green bean recipe. My beans have snuck in a second crop and it’s growing like crazy! Will have to try your recipe!
Hah! I decided to leave out the picture of when I added the garlic and just write it in- seemed like too many pictures of a pan of beans!- guess I should’ve left it in? 🙂
Thanks, Native Texan, for the kind comments and helping Chris!
Sherri B.- Yes! I’ve done that, too, but I also add a bit of soy sauce along with the pepper.
All I can say is YUM!
These look wonderful! I will definitely be giving them a try. Thanks!
maybe its me i have my moments but when do you add the garlic?
These sound like the ones I have been trying to duplicate from our favorite Chinese buffet. I couldn’t get it right but I think if I add a pinch of red pepper flakes and follow your instructions I will finally have it. A big Thanks!
Chris,
“Add a tablespoon of minced garlic for each 4 cups, stir, and then pour in about 1/4 cup of water.”
Jami has this after the beans are added and before the water. It is in between two pictures.
These look fantastic, Jami. thanks for sharing. You really are inspirational for making me want to cook and eat at home! I just shared your recipe and web site address with my two sisters.