I've been obsessed with this sautéed green beans recipe for years. They're easy to make and they're packed with so much flavor! Now don’t get me wrong, I love some good ole’ southern slow-cooked green beans. But during the week when you need to cook a quick meal, trust me these flavorful skillet green beans are the way to go. They're also great for Sunday dinners and of course holiday occasions.
And if you’re looking for more quick and flavorful side dishes, then try my sautéed cabbage and sautéed zucchini and yellow squash next!
I’m a southern girl and love green beans! This recipe is now in my repertoire! Fantastic.
Lashelle
Ingredients You’ll Need
Restaurant quality green beans made with simple ingredients?...yes, please! Here's everything you need:
- Fresh Green Beans: I like to grab a 1lb. bag of fresh green beans in the produce section of the grocery store. Sometimes they come already trimmed and sometimes you may have to trim them yourself.
- Red Bell Pepper, Onion, and Garlic: The combination of peppers, onion and garlic build the flavor foundation for this recipe.
- Chicken Broth: A good quality chicken broth like better than bouillon helps cook the green beans and gives them a “meaty” flavor without adding any meat.
- Soy Sauce: My secret ingredient! A little bit of soy sauce added towards the end gives the green beans even more depth of flavor.
- Olive Oil and Butter: I love the combination and flavor of olive oil and butter when sautéing vegetables. This is how I sauté most of my vegetables including sautéed broccoli and asparagus.
- Salt and Pepper: Just a little bit of salt and pepper to finish seasoning the green beans
How To Cook Sautéed Green Beans
Prep: Wash and trim the ends of the green beans. Slice the bell pepper and onion into thin strips and mince the garlic cloves.
Sauté: Sauté the bell pepper, onion, and garlic in a skillet, then add the green beans. The green beans will start to brighten in color.
Add the broth: Add in the chicken broth and season the green beans with salt and pepper. Cover with a lid and simmer for 10 minutes.
Add the soy sauce: After 10 minutes add the soy sauce, stir and finish cooking, uncovered, for 5 more minutes.
Ways To Serve These Green Beans
I like to serve these sautéed green beans as a side dish whenever I make baked chicken, meatloaf, pot roast, or these baked chicken legs! They’re also perfect with creamy mashed potatoes or sweet potatoes. And because they’re well seasoned with a lot of flavor they would also be great with stir-fry chicken and rice.
Sautéed Green Beans
Video
Equipment
Ingredients
- 1 lb. fresh green beans, washed & trimmed
- ½ red bell pepper
- ½ small yellow onion
- 2 garlic cloves
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- ¾ cup chicken broth
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon low sodium soy sauce
Instructions
- Start by washing and trimming the ends of the green beans. Slice the bell pepper and onion into thin strips and mince the garlic cloves.
- Heat a large skillet over medium heat and add the olive oil and butter. Sauté the bell pepper and onion for 2-3 minutes. Then add the minced garlic and sauté an additional 30 seconds.
- Now add the green beans and sauté for 2 minutes. The green beans will start to brighten in color.
- Next pour in the chicken broth and season the green beans with salt and black pepper. Stir everything together and lower the heat to medium-low heat. Cover with a lid and simmer for 10 minutes.
- After 10 minutes add the soy sauce, stir, and finish cooking for 5-7 more minutes uncovered. Once the green beans are tender to your liking and most of the chicken broth has been absorbed, turn off the heat, serve and enjoy!
Notes
- Taste and add more salt or pepper if needed. But be careful as the chicken broth and soy sauce already have plenty of sodium.
- Serving size: Feel free to use more green beans if you want. This recipe works well with 1 ½ pounds of fresh green beans too. If you want to serve this for a large family gathering or holiday occasion you can easily double the recipe.
- Storing leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Bruce says
Liking the sound of this and going to roll with it tonight except I'll be using red jalapeno (because I have them) instead of bell.
Diane Brunjes says
This was soooo delicious and easy to prepare! Very festive looking on the table. This will go into year round rotation! Thanks for a great recipe.
Marsha McDougal says
Thank you Diane. I'm so glad you enjoyed the recipe! 🙂
Lashelle Brazil says
I’m a southern girl and love green beans! This recipe is now in my repertoire! Fantastic.
Marsha McDougal says
Me too!! I'm so glad you like them 🙂
Lala says
Delicious! I recently ate sautéed green beans at a friend's house and craved a similar recipe. This is it! So savory and easy to make. I'll definitely be adding this to my recipe book.