Pan fried green beans with perfectly soft pieces of garlic is an easy and classic preparation for a green bean side dish.
Green beans are universally the most used and versatile vegetable in all cuisines. As you may have noticed, I have a few recipes on my website with this Green Beans Gremolata leading the pack.
Served warm as a side or cold as a green bean salad, green beans will never disappoint. Whether making a quick weeknight dinner or hosting a festive gathering, they add freshness, crunch, and flavor.
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In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- How to get crispy green beans?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious pan-fried green beans
- Pro Tips
- What dishes can you enjoy with these crispy green beans?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this pan-fried green beans recipe, you may want to try my other recipes.
- Pan Fried Green Beans
Why you will love this recipe
Easy—this recipe takes around 20 minutes from beginning to end. You will be surprised how quickly you will fall in love with it.
Green beans can be made ahead of time – by blanching them and storing them in the refrigerator. This will come in very handy during the holiday season.
Only a few ingredients are used – which you may already have in your pantry.
How to get crispy green beans?
There are a million different ways to make green beans crispy, but this super easy method has been my go-to since the first time I cooked them.
I lightly blanch them for 3 to 4 minutes, no longer. They still have to be undercooked when you bite into them. Immediately immerse them in a bath of cold water and lots of ice. Once they are cold, remove them immediately from the ice bath so they do not fill with extra water.
Pat them dry gently and pay them flat on a kitchen towel to absorb extra moisture.
Once the butter has melted and shown a brown hint of color, saute your beans immediately over high heat and toss them. This will create a crispy outside while keeping the inside soft.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Green beans – Ensure they are all the same size, free of bruising, and not soft to the touch. I used fresh green beans for this recipe.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Cloves of garlic – finely minced is fantastic with the melted butter and adds such a savory layer of flavor to your green beans recipe. I recommend mincing them with the knife. A garlic press will make them mushy, losing the soft flavor when cooked with the butter. I do not recommend that the garlic be preserved in a jar. It is too bitter and acidic and will change the taste of this dish. No jar has ever been seen inside my refrigerator between you and me.
Flat-leaf parsley – is your beans’ partner in crime. Used towards the end of cooking, parsley releases its natural oils and gives your dish the perfect touch.
Salt and black pepper – seasoning needed for your recipe.
Equipment Needed
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Step by step on how to make these delicious pan-fried green beans
With all my recipes, please assemble all the ingredients before starting cooking and baking.
This recipe takes no time at all to make.
- Start by boiling a large pan of salted water. Add the trimmed green beans and blanch for 3 to 4 minutes. Try them at the three-minute mark to make sure they are not overcooked.
- Drain them and immediately immerse them into a large container with ice water and ice cubes. Gently move them around to separate them and cool off faster.
- Remove them from the icy water and pat dry them gently to remove any excess water.
- You can store the green beans at this time or continue with the recipe.
- Melt the butter in a large skillet. Add the minced garlic, brown it slightly, and then add the green beans.
- Season with salt and pepper, add the parsley, and saute for a minute.
Pro Tips
- To save time when cooking for a crowd or during the holidays, I blanch the beans, stop the cooking by dipping them in icy cold water, dry them well, and store them between paper towel sheets in the refrigerator. At serving time, please bring them back to room temperature and proceed with the recipe.
- Mince the garlic with your knife to retain all the flavor.
- Blanch your green beans. This will maintain their vibrant green color, allowing them to crisp up faster.
What dishes can you enjoy with these crispy green beans?
This straightforward recipe of sautéed green beans can be enjoyed with various recipes.
Alongside the perfectly cooked, juicy Pan Seared Steak or Prime Rib Roast.
You cannot go wrong with any chicken recipe, such as Cilantro Lime Chicken or Parmesan Panko-Crusted Chicken Cutlets.
My all-time favorite is served along with Stuffed Pork Tenderloin; the combination is one of my favorites.
Lastly, with your classic Sole Meuniere for a classic French meal.
As I mentioned, these green beans are one of the most versatile vegetable sides you can prepare.
Variations and Substitutions
This simple recipe can have a few variations if you feel so inclined:
- Before serving, add some grated parmesan cheese to it.
- Add a kick by shaking red pepper flakes into the garlic, and proceed to cook the recipe as per the instructions below.
- A squeeze of lemon juice over the green beans at serving time.
- You can substitute the unsalted butter with olive oil. I prefer butter because I love its nuttiness when cooking with it.
This recipe base and blanching techniques can also be applied to broccoli and cauliflower.
Storing and Reheating
Make ahead of time: To save time when cooking for a crowd or during the holidays, I blanch the beans, stop the cooking by dipping them in icy cold water, dry them well, and store them between paper towel sheets in the refrigerator. Please return them to room temperature at serving time and proceed with the recipe.
Store: Once your pan-fried green beans are fully cooled off, store them in an airtight container in the refrigerator for up to three days.
Reheat: Bring back to room temperature, melt a drop of unsalted butter in a skillet, and warm them up over medium-high heat.
We also enjoy this recipe at room temperature.
Frequently Asked Questions
How to cook green beans in a frying pan?
To cook green beans, add oil to a frying pan, add the fresh green beans, and cover for about three minutes. Turn them and continue cooking until browned. Do keep in mind that they will lose that beautiful, vibrant color when cooked this way.
Do you have to boil them before sauteing them?
No, you do not have to. I suggest you do this for maximum crispiness and keep their deep green color.
What happens if you do not blanch green beans?
By blanching your green beans, you will not only maintain that beautiful green color, but they will also become mushy and lose some of their flavor and texture. Blanching before freezing is also recommended.
How to get green beans super soft?
Roasting or steaming them will make them super soft. Roast them in a preheated oven to 400F. Season them with salt, pepper, and oil. If they become too brown before soft, lower the heat to 325F until soft.
If you enjoy this pan-fried green beans recipe, you may want to try my other recipes.
Caramilzed Garlic and Goat Cheese Tart
Pan Fried Green Beans
Ingredients
- ½ pound green beans, trimmed
- 4 tablespoons unsalted butter
- 3 cloves of garlic, peeled and minced
- 2 tablespoons flat-leaf parsley, finely chopped
- salt and black pepper
Instructions
- Boil the green beans in salted water for 10 minutes or until tender but not mushy.
- Drain and immediately immerse them in a large container with ice water and ice to stop the cooking process.
- Remove from ice water and set aside on a towel and gently pat dry.
- Melt the butter in a large skillet and add the minced garlic. Brown the garlic slightly, and then add the green beans to the skillet.
- Season with salt, pepper, and parsley and gently mix until warm.
Notes
- To save time when cooking for a crowd or during the holidays, I blanch the beans, stop the cooking by dipping them in icy cold water, dry them well, and store them between paper towel sheets in the refrigerator. At serving time, please bring them back to room temperature and proceed with the recipe.
- Mince the garlic with your knife to retain all the flavor.
- Blanch your green beans. This will maintain their vibrant green color, allowing them to crisp up faster.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Sides
- Cuisine: French
- Occasion: Easter, Mother’s Day, Fourth of July
- Season: Spring, Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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