Why you’ll love these skillet green beans
If you struggle to get excited about eating your vegetables, I have a feeling it’s because you aren’t preparing them the right way. Fresh vegetables seasoned well can completely transform a side dish.
Even though you can easily make fresh veggies in the microwave, and we do that a lot when we’re in a pinch, making them in a cast iron skillet takes them to the next level. These skillet green beans get beautifully charred and packed with garlicky flavor.
More veggie side dish recipes: sautéed cabbage / sweet garlicky snow peas / tarragon glazed carrots / roasted cauliflower with harissa sauce
Ingredient notes:
- Fresh green beans – Look for bright green beans that snap when you bend them. You’ll need to trim the stem ends before cooking. If you buy pre-trimmed beans, double check them for any remaining stems.
- Garlic – Fresh garlic gives you the best flavor for this recipe. Pre-minced garlic will work just fine if that’s what you have on hand. Just make sure that’s it’s relatively fresh. I wouldn’t recommend using dried or powdered garlic because it doesn’t cook the same way in a skillet and can burn easily.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Get your skillet hot – A hot skillet is key to getting that nice char on the green beans. Heat it over medium-high heat for a few minutes before adding the oil.
- Don’t overcook the garlic – Add the garlic after the beans have cooked for about 5 minutes. If you add it too early, it’ll burn and turn bitter.
- Add a splash of water if needed – If the pan seems really dry after adding the garlic, add a tablespoon or two of water. This prevents the garlic from burning while the beans finish cooking.
- Adjust cooking time for your preference – If you like softer green beans, cook them a bit longer. For more crunch, pull them off the heat a minute or two earlier.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave.
Frequently asked questions
How do I know when the green beans are done?
The beans will brighten in color and become tender but still have a slight bite to them. They should be easy to pierce with a fork but not mushy. This typically takes 8-9 minutes total cooking time, but it depends on the thickness of your beans and how tender you like them.
Can I use frozen green beans?
Fresh green beans work best for this recipe because they char better and have better texture. If you need to use frozen, thaw them completely and pat them very dry before cooking. They may release more water in the pan.
What kind of skillet should I use?
I prefer a cast iron skillet for this recipe because it gets really hot and creates great char marks. A regular non-stick or stainless steel skillet will also work, just make sure it’s large enough to hold the beans without overcrowding.
Can I add other seasonings?
Absolutely! Crushed red pepper flakes add a nice kick, or you can finish with a squeeze of lemon juice for brightness. Parmesan would be delicious if you’re not dairy free,
Can I make these ahead of time?
These are best served fresh, but you can trim the green beans a day ahead and store them in the refrigerator. Cook them just before serving for the best texture.
These green beans would be great with:
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green beans - trimmed
- ½ -1 teaspoon coarse salt
- 2-3 cloves garlic cloves - minced
- Black pepper to taste
Instructions
- Heat the skillet. Heat olive oil in a large cast iron skillet over medium-high heat until hot but not smoking.
- Cook the green beans. Add the trimmed green beans and 1/2 teaspoon of coarse salt to the hot skillet. Sauté for about 5 minutes, stirring occasionally to prevent burning. The beans should start to brighten in color and develop some char marks.
- Add the garlic. Add the minced garlic and continue to cook for 3-4 more minutes, stirring occasionally, until the green beans have softened to your liking. If the pan seems dry and the garlic is starting to stick, add a splash of water (1-2 tablespoons) to prevent burning.
- Season and serve. Remove from heat and adjust seasoning with additional salt and black pepper, to taste. Serve immediately.
