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If there’s one veggie I can count on, it’s green beans. Affordable all year, this vegetable tastes amazing when seasoned right. I’ve been making this sautéed green beans recipe in a cast iron skillet since my kids were toddlers, serving with rotisserie chicken, piled on veggie bowls, or alongside my one-pot pasta.
The crunch, the bright green color, the way they instantly balance out a plate—it all works in just 20 minutes. I love a good vegetable side dish— and this one is up there with the best!
Table of contents
Ingredients You’ll Need
Sautéed green beans might look impressive on the table, but they come together with just a handful of simple, everyday ingredients. Here’s what I use in my recipe:
- Fresh green beans: Crisp, vibrant, and way better than canned. Look for them in the produce section, usually sold loose or in 1-pound bags. Farmers markets are another great spot for super-fresh beans.
- Avocado oil: A light, neutral oil with a high-heat tolerance that lets the beans shine without overpowering them. Olive oil or butter work, too, if that’s what you’ve got on hand.
- Garlic cloves: Whole cloves, thinly sliced for a mellow, savory flavor. Grab a bulb from the produce section, garlic is available year-round at any grocery store.
- Capers: These little briny gems add a salty, tangy kick that makes the beans pop with flavor. You’ll find jars of capers in the pickles and condiments aisle.
- Seasonings: A simple mix of sea salt, black pepper, crushed red pepper and lemon add just the right punch.
How to Make Sautéed Green Beans
If you’ve only ever had soggy or overcooked beans, get ready for a game-changer. Sautéed green beans cook up quickly on a cast iron skillet, keeping their snap, color, and flavor intact. Follow these simple steps to make them perfectly every time:
- Heat the oil in a large cast iron skillet over medium-high heat.
- Add in the dried green beans and cook for about 3 minutes until the beans are browned on the bottom.
- Turn the beans over with tongs and continue to cook until they are evenly browned, about 3-5 minutes.
- Transfer the sautéed green beans to a platter, keeping the cast iron on the hot burner.
- Add garlic, capers and crushed red pepper to the skillet and cook until the garlic turns golden, Stir constantly to avoid burning the garlic.
- Add the mixture on top of the green beans, then sprinkle with coarse sea salt, black pepper and lemon juice.
Recipe Tips
For that perfect tender-crisp texture, don’t overcook the beans. Pull them off the heat as soon as they turn bright green, have golden-brown spots from the skillet, and are just starting to soften. They’ll keep cooking a little from the residual heat, so stopping early ensures they stay snappy instead of soggy.
For even more depth, cook green beans in a cast iron skillet—it not only adds flavor but also gives a natural boost of iron.
Swaps and Add-Ins
The beauty of skillet green beans is how versatile they are, you can keep them super simple or dress them up depending on your mood (or what’s hiding in your fridge). A few small tweaks can completely change the flavor:
- Oil: Use olive oil for a richer flavor or butter for a more indulgent finish. For an asian twist, try sesame oil– it’s soooo good!
- Citrus: Instead of lemon, finish with lime for a tangy pop or orange zest for a sweeter, aromatic kick.
- Toppings: Sprinkle in toasted almonds, pine nuts, or candied pecans for extra texture and flavor.
- Cheese: Parmesan, feta, or my go to vegan parmesan recipe all take these beans up a notch.
- Herbs: Fresh parsley, thyme, or dill bring a garden-fresh flavor that complements the beans beautifully.
- Spice: Kick up the heat with smoked paprika or cayenne pepper.
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More Veggie Side Dishes
If you’re loving the fresh, flavorful crunch of skillet green beans, here are a few more vegetable side dishes that bring big flavor and plenty of variety to your table:
- Oven-roasted Brussels sprouts turn golden and caramelized with just olive oil, salt, and high heat.
- Quick pickled red onions add bright, tangy crunch to tacos, bowls, salads, and more.
- Roasted butternut squash brings cozy sweetness with a soft, nutty flavor.
- Roasted cabbage wedges are crisp on the edges, tender in the middle, and drizzled with herb dressing.
If you make this sautéed green beans recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Sautéed Green Beans
Ingredients
- 1 pound green beans fresh, trimmed
- 2 tablespoons avocado oil
- 6 tablespoons garlic cloves peeled and sliced
- 2 tablespoons capers drained and chopped
- 1 teaspoon crushed red pepper
- ¼ teaspoon black pepper, ground ground
- ⅛ teaspoon sea salt, unrefined coarse
- ¼ teaspoon fresh lemon juice
Instructions
- Heat oil in large cast iron skillet over medium-high heat. Add trimmed green beans, cover and cook about 3 minutes or until the beans are browned on the bottoms.
- Turn the beans with tongs and continue to cook 3-5 minutes, turning occasionally to ensure they brown evenly. Transfer crunchy green beans to a platter.
- Add garlic, capers and crushed red pepper to cast iron. Cook and stir it often until garlic turns golden.
- Spoon mixture on top of beans and sprinkle with sea salt and ground black pepper, then lightly squeeze some lemon juice overtop the whole dish. Serve it immediately.
Helpful Tools
Notes
- Blanching (optional): If you prefer extra-tender green beans, blanch them in boiling water for 2–3 minutes before adding them to the skillet. This step helps them cook faster and stay bright green.
- Garlic watch-out: Garlic can burn quickly, so add it toward the end of cooking or lower the heat slightly once it goes in. Burnt garlic will taste bitter.
- Make ahead: You can wash and trim your green beans a day ahead to save time. Just store them in the fridge wrapped in a damp paper towel inside a bag.
- Serving ideas: These beans pair beautifully with roasted chicken, grilled salmon, or holiday mains like turkey or ham.
- Flavor boost: Finish with a squeeze of lemon juice, a sprinkle of Parmesan, or a handful of toasted almonds for extra texture and taste.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
Cooking green beans in a skillet is quick and easy. Heat a little oil or butter in a skillet over medium-high heat, add trimmed green beans, and sauté until tender-crisp, usually about 8–10 minutes. Stir occasionally so they cook evenly, and season with salt, pepper, or garlic for flavor.
Yes, absolutely! Green beans don’t need to be boiled first. You can sauté them directly in a skillet with oil or butter. They’ll cook through in about 8–10 minutes and keep a nice crisp texture. Skipping the boiling step actually helps them stay more flavorful and vibrant.
To steam green beans right in a skillet, add the beans and about 2–3 tablespoons of water or broth. Cover the skillet with a lid and let them steam for 3–5 minutes until bright green and tender. Then remove the lid, let any excess liquid cook off, and finish with butter, olive oil, or your favorite seasonings.
Yes! A cast iron skillet is actually one of the best choices for cooking green beans. It gives the beans a perfect sear, locking in flavor while keeping a tender-crisp texture. Plus, cooking in cast iron naturally boosts the dietary iron content of your food—a nice bonus, especially if you’re mindful of your iron intake.
I got my beans at Costco’s, already trimmed, making this recipe even more easy. The capers are a really nice touch. It came out really good. This is a keeper, one that I’ll make again. I imagine that asparagus would also make a really tasty substitute too, to change it up sometime.
Hi Susie! Love that you were able to find these already trimmed, that makes life so much easier. If you try the asparagus, you’ll have to let me know how it turns out!