This quick and easy Sautéed Buttery Green Beans recipe can be ready in under 10 minutes!
With a good kick of garlic and a hint of lemon juice, you will love this green beans recipe. Buttery Sautéed Green Beans are the PERFECT side dish to accompany almost anything! Think butter basted steakhouse steak , garlic herb roast chicken , roast pork (with crackle) , Greek lamb chops … the list is endless!
GREEN BEANS RECIPE
Every good dinner should have an incredible side dish (think Easy Creamy Mashed Potatoes , Parmesan Roasted Carrots or Garlic Mushrooms to name a few). This green beans recipe is as crazy easy as it is delicious!
Buttery with the perfect balance of garlic butter flavour, you can cook them for as long as you like. Our recipe below makes them a vibrant green with a tender-crisp texture. If you prefer a dairy-free version, feel free to replace the butter with oil.
Using butter and oil to sauté the beans will prevent the butter from burning.
COOKING GREEN BEANS WITHOUT BLANCHING
Everyone has their own method of making green beans like throwing your beans straight into a hot pan without blanching first, but personally, we prefer the texture and colour you get from blanching in boiling water.
Use the same pan so you’re not piling up your dishes!
SHOULD I PRE BOIL MY GREEN BEANS?
YES! You can boil sautéed green beans first for the suggested time of 3 minutes so they don’t overcook, throw them in an ice-bath immediately after to stop the cooking process; pat them dry with paper towels and store them in an air5 tight container in your refrigerator for up to 2 days. When you’re ready to sauté, pull them out about 15 minutes before just to get the chill out before cooking them in hot oil/butter.
TIPS
- Sauté additional veggies in the oil/butter mixture before adding in your green beans, like onions, bell peppers (capsicum), or even mushrooms.
- Herbs can also add another level of flavour. Think basil, parsley, oregano or rosemary.
- Trim the ends of your string beans to avoid eating the green fibrous string.
CAN I USE FROZEN BEANS?
You can use frozen green beans in this recipe. There’s no need to blanch them first! Just thaw them out and throw them straight into the pan.
MORE GREEN BEAN RECIPES
Cheesy Roasted Green Beans Green Beans with Parmesan Green Bean Casserole Chicken, Green Bean and Butternut Squash Curry
Easy Green Curry Chicken
Sweet Potato Bun Cheese Dip
Extremely versatile, green beans can be cooked with so many different sauces and flavours, making them one of the easiest green veg to cook with!
WHAT CAN I EAT WITH GREEN BEANS?
Juicy Prime Rib Roast with Balsamic Roasted Mushrooms .
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IngredientsUSMetric1x2x3x
- ▢ 1/4 cup water
- ▢ 1 lb green beans ends trimmed
- ▢ 1 pinch coarse salt pinch of salt
- ▢ 1 tablespoon olive oil
- ▢ 2 tablespoons unsalted butter
- ▢ 4 garlic cloves minced
- ▢ 1 pinch cracked pepper to season
- ▢ 1-2 tablespoons lemon juice fresh squeezed
Instructions
- Heat a large sauté pan over medium-high heat.
- Combine beans and water together with a good pinch of salt (about 3/4 teaspoon). Bring to a boil and cook for 3 minutes.
- Drain beans and set aside.
- Heat oil and butter together in the same pan. When butter has melted, sauté the green beans, moving them around in the pan to coat in the oil/butter mixture (about 1 minute). Add the garlic, another pinch of salt, and pepper and sauté until garlic is fragrant (30 seconds).
- Immediately take off the heat, squeeze over lemon juice through, mix through and serve.
Notes
- Replace butter with oil for a dairy-free version.
- Blanch in hot water before cooking a pan for the best color and texture.
- Sauté additional veggies in the oil/butter mixture before adding in your green beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Buttery Sautéed Green Beans
Ingredients
- 1/4 cup water
- 1 lb green beans ends trimmed
- 1 pinch coarse salt pinch of salt
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 pinch cracked pepper to season
- 1-2 tablespoons lemon juice fresh squeezed
Instructions
- Heat a large sauté pan over medium-high heat.
- Combine beans and water together with a good pinch of salt (about 3/4 teaspoon). Bring to a boil and cook for 3 minutes.
- Drain beans and set aside.
- Heat oil and butter together in the same pan. When butter has melted, sauté the green beans, moving them around in the pan to coat in the oil/butter mixture (about 1 minute). Add the garlic, another pinch of salt, and pepper and sauté until garlic is fragrant (30 seconds).
- Immediately take off the heat, squeeze over lemon juice through, mix through and serve.
Notes
- Replace butter with oil for a dairy-free version.
- Blanch in hot water before cooking a pan for the best color and texture.
- Sauté additional veggies in the oil/butter mixture before adding in your green beans.
Nutrition
Thank You! https://cafedelites.com/sauteed-green-bean-recipe/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
