Everyone makes green beans, but not like this. These are the kind you can serve with Tuesday night meatloaf or next to a holiday roast and still get asked for the recipe. They’ve got that fresh, just-right bite with layers of flavor that make them so much more than just an afterthought. And the best part? You can have them on the table in about the same time it takes to boil frozen… only these will have everyone coming back for seconds.
I’ve made green beans just about every way you can think of… steamed, roasted, boiled, you name it, but this is the one I always come back to over and over. The quick simmer keeps them tender without going mushy, and finishing them with garlic butter layers in a flavor you just can’t get from frozen. This turns a basic veggie into the side dish everyone’s reaching for.
Why You’ll Love Green Beans in Garlic Butter
- They taste like they took a lot of effort – Buttery, garlicky flavor with just the right bite make these stand out from every other green bean you’ve had.
- Perfect both casual and dressed up – Just as good with a casual weeknight dinner as they are next to the holiday roast.
- Better than frozen in the same time – You’ll have fresh beans on the table in about the time it takes to boil a bag from the freezer.
- Everyone will love it – Even the veggie skeptics will go back for seconds.
Ingredients You’ll Need
- Fresh green beans – The star of the show. Fresh beans give you that tender-crisp bite you just can’t get from frozen or canned. If you’re looking for a way to really liven up frozen green beans, I’d go for making Roasted Frozen Green Beans. That’s going to give you the best flavor going from frozen.
- Butter – Makes them rich and helps carry the garlic flavor through every bite.
- Fresh garlic – Minced fresh so it’s bold and gives it real flavor.
- Lemon pepper seasoning – Adds a bright flavor and a hint of spice that lifts the buttery garlic without overpowering it.
- Salt – Simple but necessary. I always reach for coarse kosher salt or sea salt.
How to Make Green Beans in Garlic
- Add your trimmed green beans to a large skillet and cover them with water. Bring it to a boil over medium-high heat, then reduce to medium-low and let them simmer for 5-7 minutes. You’re looking for tender, but still with a little snap.
- Once they’re just right, drain the beans in a colander and set them aside for a minute.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes, just until fragrant. Keep an eye on it, burnt garlic will turn bitter fast.
- Return the green beans to the skillet and toss them in the garlic butter until every bean is glossy and well coated.
- Sprinkle in your lemon pepper seasoning and salt to taste. Give them a quick toss and serve right away while they’re at their best.
Tips for Garlic Butter Green Beans
- Don’t overcook the beans – You want tender-crisp, not mushy. Pull them off the heat as soon as they’re just fork-tender.
- Use fresh garlic, not jarred – Fresh cloves give you a stronger, cleaner garlic flavor that really makes this recipe stand out.
- Season at the end – Adding lemon pepper and salt right before serving keeps the flavors strong.
- Serve immediately – These are best hot from the skillet while the garlic butter is still smooth and warm.
How to Store Garlic Green Beans
Let any leftovers cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 3 days. I don’t recommend freezing. Fresh green beans tend to lose their crisp texture once thawed.
How to Reheat Green Beans in Garlic
For the best flavor and texture, warm them in a skillet over medium heat with a small pat of butter until heated through. You can also reheat them in the microwave in 30 second bursts, but they may soften more than when freshly cooked.
Frequently Asked Questions
You can, but the texture won’t be quite the same. Fresh beans have that tender-crisp bite that really makes this recipe shine. If you use frozen, thaw them first and shorten the cooking time so they don’t get mushy.
If you don’t have lemon pepper, use a mix of freshly cracked black pepper and a squeeze of fresh lemon juice. You’ll still get that bright pop of flavor.
They’re best served right after cooking, but you can blanch the beans (boil briefly, then cool in ice water) a few hours in advance. When you’re ready to serve, just warm them in the garlic butter and season.
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Recipe for Green Beans with Garlic
Ingredients
- 1 pound fresh green beans trimmed and snapped in half
- 3 tablespoons butter
- 4 cloves fresh garlic finely minced
- 1/2 teaspoons lemon pepper seasoning or more to taste
- salt to taste
Instructions
- In a large skillet, add the green beans and cover them with water.
- Bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 5-7 minutes, until the beans just start to soften.
- Once the green beans are tender, remove the skillet from the heat, drain them in a colander, and set aside.
- In the same skillet, add the butter and melt it over medium heat.
- Once melted, add the minced garlic and saute for 1-2 minutes, just until fragrant. Be careful not to burn the garlic.
- Return the drained green beans to the skillet and toss them in the garlic butter until they’re fully coated. Remove them from the heat.
- Season the beans with lemon pepper seasoning and salt to taste. Toss again to fully coat them and serve immediately. Enjoy!
Notes
- Taste and adjust the seasoning before serving. Green beans can vary in flavor depending on the season.
- Keep an eye on the garlic as it cooks; it can go from golden to burnt quickly.
- For a make-ahead option, blanch the beans earlier in the day, then finish them in garlic butter right before serving.
- This recipe is best with fresh green beans, but you can use frozen in a pinch, just thaw first and shorten the simmer time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
