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Sautéed Lemon Garlic Herb Green Beans are a simple and versatile dish that elevates any meal that it's added to. Rich olive oil, smoky garlic, and tender green beans come together in a few short minutes and is entirely hassle-free. Works as a make ahead and meal prep option---whether for Thanksgiving or Weeknight meals. This recipe on how to cook green beans is a simple step path to delicious results. All dairy-free, vegan, + gluten-free. Nut-free option.
This Sautéed Lemon Garlic Herb Green Beans is truly the perfect side dish. It's the perfect thing for the holidays, gatherings, and even weeknight meals on a regular day! Plus, it's made completely over the stove top and is super easy and hassle-free to make. It's definitely a classic recipe that is worth having a part of your table every single time and the best part is that it only requires a few staple pantry ingredients.
Of course, in addition to these beans, I love making other must haves for Thanksgiving like this Southern Maple Sweet Potato Casserole and Vegan Sweet Cornbread. However, if you enjoy less traditional sides----especially if you're into salads, then you'll love this Spicy Chipotle Sweet Potato Chopped Salad, Fall Harvest BBQ Chickpea Kale Salad, Ultimate Summer BBQ Chopped Kale Salad, and Baked Jamaican Jerk Chicken Salad.
The most amazing part of these green beans is that it's entirely easy to whip together (check out a few tips for making them perfectly crispy), vegan, gluten-free, and dairy-free which makes it perfect for the entire family. Of course, you can mix and match ingredients to meet the need for all of the eaters in your family (i.e. omitting nuts) and you don't have to use just green beans as your base and instead add your favorite veggies to the mix like asparagus, Brussels sprouts, you name it.
If you're aware that there are more than one type of green beans, then here's a brief breakdown of the three main types:
String beans (aka snap beans) -- which are more round + have a flat pod.
French beans (aka stringless) -- which don't include a fibrous string along the length of the pod. They tend to be more tender + flavorful.
Runner beans -- They are stronger in flavor + coarser in texture. In addition, they are also much longer and have purple beans inside their pods.
Start by prepping your string beans by trimming the ends and soaking them in vinegar + water (for the best clean). Then you rinse and drain. Everything is sautéed in a skillet, starting with he minced garlic and then the freshly washed green beans. Season and toss them until they become tender and crispy. Wallah!
Here's what you need to make this simple roasted vegetable side dish:
Here are a few simple swaps in case you don't have every ingredient on the list or just want to switch things up when making these Sautéed Lemon Garlic Herb Green Beans:
I like to add a bit of crunchiness to the top of my Sautéed Lemon Garlic Herb Green Beans, which is why I chose to use toasted walnuts as garnish. But I wanted to share a few more ideas incase you make these green beans more than once and want to switch things up!
Other topping + ingredient ideas include:
It's as easy as mixing all the ingredients together until you achieve a smooth and soft consistency. This is truly my secret weapon when it comes to adding extra flavor to dishes!
INGREDIENTS FOR HERB BUTTER
Feel free to customize the herb selection to suit your taste!
Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop when ready to serve.
Nope! You don't have to---however, quickly boil or steam your green beans for a few minutes until "al dente" if you don't want to have a little crunch adding them directly to the skillet. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.
Yup! To make your green beans ahead of time, simply parboil your green beans, drain completely, and store in a tightly sealed container in the refrigerator. When ready to serve, add the olive oil and sauté the garlic and green beans---following the remaining steps.
Absolutely! To make a bigger batch of this recipe, especially for Thanksgiving---simply double or triple the ingredients.
You can definitely add flavor to your green beans in two ways: add seasonings when sautéing (like this recipe does) or simmer your beans in veggie or chicken stock when boiling.
Yes and no! Generally, beans should soak for 8 to 10 hours overnight, at most. If they are soaked for longer than 12 hours, they can lose their familiar flavor and become overly mushy. For the best result, refrain from soaking them for too long.
The only part of the bean that always needs to be removed is the tip of the stem end (this is sometimes called "topping" the bean), where the pod was once attached to the rest of the plant.
Fresh green beans in good condition will feel firm and should snap apart when bent. Older green beans that feel limp and have started to develop a slimy texture are no longer safe to eat. If you see any fuzzy mold on them, they are definitely too bad to eat.
This is a classic holiday side dish, but it really pairs well with all kinds of main dishes, both meat-based and plant-based. Try serving your sautéed green beans with these recipes:
If you tried this Sautéed Lemon Garlic Herb Green Beans recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.