How to Cook Fresh Green Beans in just 6 minutes – no blanching or ice bath – just bright green, tender crisp and perfectly cooked beans!
This is my all time favorite way to cook fresh green beans (I’m obsessed!) and soon it’ll be on repeat in your house too.
No blanching, no draining – go from farm stand fresh to tender-crisp, bright green and perfectly cooked in 6 minutes.
WHY I LOVE THIS GREEN BEANS RECIPE:
- Use this simple cooking technique for easy no-fail green beans.
- This simple recipe is an easy way to perfectly cooked green beans in 6 minutes.
- Tender-crisp and never mushy. It’s a healthy side dish with weeknight dinners.
- Green beans are a easy side dish year round.
- It’s my absolute favorite way to cook beans (second fave is Green Bean Casserole).
HOW TO CHOOSE THE BEST BEANS:
Green beans are sometimes called pole beans, string beans or bush beans. Tiny, thin French green beans are called Haricots vert (may take less cooking time).
Whether you’re buying fresh beans from the grocery store or farmer’s market here’s what you’re looking for:
-
- Color. Fresh beans should be a bright green color.
- Texture. The skin should be smooth without bumps or wrinkles
- Sound. They should snap easily when bent.
- Size. Bigger is not better when it comes to beans. Large beans can be tough.
WHAT DO I NEED TO COOK GREEN BEANS?
- fresh green beans
- large skillet with a lid
- butter
- sea salt
- tap water
HOW TO COOK GREEN BEANS:
This is one of the best ways I’ve found to cook fresh (not frozen or frozen) green beans. Unlike other fresh green bean recipes, there’s no rigorous process of blanching or ice baths.
Rinse green beans then remove stems from the ends (snap off or cut with a sharp knife).
Transfer beans to a large skillet in a mostly single layer (some overlapping is okay).
Add 1/4 cup of cold water (the water won’t cover the beans).
Cover then bring to a boil over medium high heat.
Reduce to medium low heat and simmer 3 minutes stirring occasionally.
After 3 minutes add butter and salt. Continue cooking medium heat 1-2 minutes stirring occasionally or until the water is evaporated and the beans are tender-crisp.
Taste and adjust the salt then serve right away.
BEST INGREDIENTS TO ADD:
After basic instruction, feel add any of your favorites or the suggestions below:
- use olive oil instead of butter
- grated garlic for a buttery garlic flavor
- add fresh cracked black pepper
- crispy bacon bits
- grated parmesan cheese
- sliced almonds (green beans almondine)
- lemon juice and lemon zest
- crumbled blue cheese
- red pepper flakes
- sauteed mushrooms
WHAT’S THE BEST WAY TO STORE LEFTOVERS?
Store leftover green beans in an airtight container in the fridge up to 3 days.
WHAT ARE THE BEST MAIN DISHES WITH GREEN BEANS?
Green beans go with almost anything –
Garlic Parmesan Chicken Skewers
20 Minute Honey Balsamic Pork Tenderloin
Enjoy!
Tried this easy recipe? Leave a comment, ⭐⭐⭐⭐⭐ star ating and TAG ME on social media! @agoudalife or #agoudalife
How to Cook Green Beans
Equipment
- large skillet with lid
Ingredients
- 1 1/2 pounds fresh green beans ends trimmed
- 1/4 cup cold tap water
- 1 tablespoon butter
- 1/4 teaspoon salt or to taste
Instructions
- Rinse and trim ends of green beans. Cut smaller if desired.
- Place in a large skillet then add 1/4 cup of water (the water won’t cover the beans).
- Cover the skillet then bring the beans to a boil over medium high heat. Once boiling, reduce heat to medium/medium low. Simmer 3 minutes.
- Remove lid, add butter and salt then continue cooking over medium heat 1-2 minutes stirring occasionally or until the water is evaporated and the beans are tender-crisp. Taste and adjust salt then eat right away.
Excellent green beans. A good go with many main courses.
Thanks Ramon! Couldn’t agree more – they make the ideal (healthy) side dish 🙂
How easy is this recipe!! It turned out perfectly. I added a teaspoon of butter to my water. This is how I will make my green beans from now on!! ❤️
Hi Laurie – thanks so much! Really glad you enjoyed the beans and the recipe! Butter makes everything better right?! Great addition 🙂 I appreciate you taking the time to comment – Bernie
Can you freeze these beans when prepared in this way? Any special notes on how ti then freeze them after cooking?
HiTeresa – yes you can freeze the beans after cooking them in this method – but – they will lose some of their tender-crispness in the freeze. I like to freeze my beans uncooked and cook from frozen (samme method). Thank you for reaching out – Bernie
Perfectly done green beans! I was afraid they would end up being too crisp but overall they were done, flavorful, and simple, with bright green color. I threw in a few tablespoons jarlic after the butter heated up a little and **chef’s kiss**
Hi Teri – Just what I like to hear — thank you! Love the additions too – and I appreciate you taking the time to comment– enjoy the day — Bernie