Cooking string beans in microwave

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It’s possible to learn how to microwave green beans with delicious results. Why would I ever want to do this, you ask, when sautéing them with shallots, a handful of hazelnuts, and a few tarragon leaves isn’t exactly rocket science?

Microwaving green beans comes in handy because, some nights—especially during those lengthy stretches of hot summer nights during the months of July and August—I want to get dinner on the table without actually cooking. That means many meals are made solely by slicing peak-season tomatoes and drizzling them with olive oil and flaky sea salt. But man cannot live on tomatoes alone (I’ve tried).

There are countless foods that require a bit of actual, you know, cooking to eat. Green beans are one such vegetable.

How to make my green bean dreams a reality amid the heat of summer?

Enter the microwave. No, the microwave isn’t the all-in-one cook-anything device it was once marketed as, but it’s surprisingly great at specific tasks. And that includes cooking green beans. All you really need is a bit of garlic, butter, and water. Here’s how to cook green beans in the microwave:

1. Trim Your Green Beans

You want to trim the tough, knobby ends of your green beans off—they’re difficult to chew through. The skinny tips of the green beans are fine to eat! You can trim the ends by individually pinching off the ends of the beans. (You’ll feel them give at the ends naturally when you snap them off.) This can be a relaxing activity while you’re watching TV or sitting outside on a lazy afternoon. It’s also a great task to give to the kids. But, if you’re in a hurry, you can remove the ends of your green beans simply by lining a handful of them up with their stems aligned on a cutting board and slicing the ends off with a chef’s knife.

2. Smash some Garlic and Gather Your Other Ingredients

Adding a bit of garlic to your microwaved green beans will give them the lovely aroma and burst of powerful flavor you’re looking for. Smash a garlic clove with a chef’s knife and remove its peel. Chop the garlic. Then cut a tablespoon of butter into small knobs.

3. Microwave Your Green Beans

Place the trimmed green beans, chopped garlic, and the butter in a microwave-safe dish. Season the green beans with salt and pepper. Then cover your green beans with water, and place a microwave-safe lid on the dish. (No lid? Plastic wrap will work instead.) Set your microwave to high and cook for about 5-6 minutes, until the green beans are bright green and crisp-tender. (Be careful of steam when removing the lid or plastic wrap.) If there’s any excess liquid when the beans are done, simply pour it off.

And that’s all you really need to know to cook green beans in the microwave. There are no messy pans to clean up. There’s no overheated kitchen. You’re just left with perfect green beans.


The easiest way to cook green beans is to cook them in a microwave. When you use the microwave to cook green beans, you don’t need to deal with the boiling pot of water!

Also, cooking green beans in the microwave is healthier than boiling them in a pot. When you boil green beans in the pot of the stove, the nutrients end up in the cooking water, and then get poured down the drain. With microwave green beans, there is nowhere for the nutrients to escape – when you cook those green beans in the microwave, the vitamins stay inside the beans and end up in your mouth!

Microwave Green Beans Recipe

Cooking time: 4 minutes

  • 1 lb green beans

Instructions How To Cook Green Beans In The Microwave

  • Wash the green beans and cut off the stringy ends.
  • Put the green beans in a microwave-safe dish that has a cover.
  • Cover the dish and put in the microwave.
  • Microwave the green beans on High for 4 minutes.
  • Taste the green beans to see if they are cooked enough. If they are too tough, keep microwaving more for 1 minute at a time until they cooked to your liking.

Remember that the green beans will soften quite a bit on their own after you take them out of the microwave (this is because they continue cooking on their own while they are still hot). So when you take out the beans, they should be slightly undercooked if you want them to end up crispy. Overcooking the beans will result in a mushy texture. It’s better to undercook the green beans than to overcook!

All microwaves vary. Once you figure out the correct cooking time for your microwave, remember it for future cooking.

Seasonings For Microwave Green Beans

Before serving cooked green beans, sprinkle them with salt and pepper. I also love to drizzle them with olive oil and vinegar (or bottled Italian dressing) – seasoned green beans taste outstanding!

Microwave Green Beans Shortcut

I’m usually too lazy to trim green beans, so I often buy packaged green beans that already been trimmed! This is a great shortcut that saves you time. Many packaged kinds of green beans are also pre-washed and microwaveable – this means you can microwave them without even taking them out of the bag!

Here’s the picture of the microwaveable green beans package – it says “Microwavable” on the bag, and I just stick the whole bag in the microwave and microwave for 4 minutes.

Microwave is a great tool for cooking most vegetables. If you enjoy these microwave green beans, check out microwave corn recipe, microwave broccoli recipe and microwave baked potato recipe.

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Steamed Green Beans are a super easy, delicious side dish that takes just minutes to make. With only three ingredients they take just minutes to make. Green Beans are perfect when paired with rich heavy meals and leftovers are always put to use.


First Published: October 2016… Last Updated: October 11, 2019 Green beans are a delicious, easy side dish!

Steamed Green Beans

I want to share with you another recipe from our trip to New Mexico, which is Steamed Green Beans. As I had mentioned a couple of weeks ago, we’d visited with our friends Ron & Michelle in Santa Fe. Michelle had cooked up a storm and we were quite happy to sit back and enjoy her creations.

Michelle is a marvelous cook!

Over the years, one of the (many!) things I’ve learned from Michelle is the simplicity of a perfect dish. Sliced tomatoes, roasted carrots, sautéed Brussels sprouts, pot roast and lasagna – we were in heaven!

One of the side dishes she served was steamed green beans. Simple and perfect. Steamed in the microwave they cook up quickly and don’t heat up the house (always an issue here in the Central Valley and during the summers in New Mexico also!) They take just minutes to make and are perfect every time!

Green beans are readily available year-round. In the summer at the farmers market, in the bin at the grocery store or you can even purchase bags of pre-cleaned beans. Whatever works for you is best!

Snap off the stems, no need to remove the tails.

How long do you steam green beans?

How do you prepare fresh green beans?

  • Start by snapping off the stems (the tails you can leave on, no need to remove them).
  • Then cut them into 2 inch pieces.. Rinse them well and place them in a microwave dish.

How long does it take to cook fresh string beans?

  • In the microwave it only takes 4-5 minutes to steam green beans perfectly every time!

How do you cook green beans healthy?

  • Steaming green beans is a great way to enjoy a healthy side dish. Topping with just one tablespoon of butter is a guilt free way of adding a ton of flavor!

How do you steam green beans without a steamer basket?

  • Stovetop – Add water to the bottom of a pan. Make tin foil balls and put a plate on top, adding the beans to a plate and steaming until crisp.
  • Oven – Wrap the beans in foil, add a bit of butter and a couple tablespoons of water to the packet and seal completely. Preheat the oven to 375 degrees. Bake for 15 minutes until crisp tender.
  • Microwave (instructions below) are my favorite method!

After removing the stems, cut them into two inch pieces.

Steam Fresh Green Beans

How do you steam green beans in the microwave?

  1. Snapping off the stems of the green beans, no need to remove the ends.
  2. Cut them into bite sized pieces.
  3. Rinse them well and place them in a microwave dish.
  4. Add two tablespoons of water to the dish and microwave on high for four to five minutes. .
  5. Remove from the microwave and sprinkle with a teaspoon of soy sauce and add a tablespoon of butter, letting it melt over the top.
  6. Mix well and serve!

That’s it – perfect and delicious every time! Steamed green beans are great for a cookout or the holidays too because you’re not taking up valuable oven-space. If you keep the lid on the casserole dish the beans will stay warm until it’s time to serve.

Here are a few more of my favorite vegetable side dishes from the blog:

Steamed Brussels sprouts Steamed vegetables are a great way to serve a healthy side dish, without adding additional calories or heavy sauces. Delicious too – steaming keeps them bright green and fresh. Check out this recipe How to Make Swiss Chard How to Braise Chard – The combination of greens and garlic is tantalizing. Braising the greens and garlic together makes the vegetables so delicious and savory. Check out this recipe Roasted Broccoli with Lemon Do you roast vegetables? I love roasted broccoli! Topping it with fresh lemon gives it a super bright flavor and fresh taste! Check out this recipe Instant Pot Corn on the Cob Sweet, juicy corn on the cob ready in minutes! No need to get a steamer basket or special accessories either. Follow this easy step-by-step guide to make Instant Pot Corn on the Cob.

Check out this recipe Asparagus Wrapped Bacon Asparagus Wrapped in Bacon is an easy and delicious side dish! Made on the grill the bacon gets crispy and flavorful! Wrapped around tender asparagus and sprinkled with salty Parmesan cheese, this simple side dish is giving you a new reason to eat asparagus!
Check out this recipe Perfectly steamed every time this is a great side dish.

Easy Steamed Green Beans

More recipes for healthy style green beans?

  • Green Beans Almondine – garlicky green beans tossed with crunchy almonds
  • Oven Roasted Green Beans – roasted green beans topped with parmesan that are charred and tender
  • Spring Pesto Green Beans – toss with pesto and nuts to bump up the flavor!

Don’t they sound delicious? Green Beans a great side dish too because they compliment and balance when serving with rich heavy foods during the holidays. Steamed Green Beans are a great side when you’re grilling also.

They are a quick, easy and healthy side dish.

Mama’s little helper, my cat Stella always likes to watch over any photoshoot…

On a side note, every time I get ready for a photo shoot it’s quite the production. I clean off my dining room table carefully removing all the dust and cleaning the surface well. Then I get out all of my lights. (I use artificial light as the majority of my photographs are taken inside.)

When I begin to take photographs for my blog post. My cat “appears” magically right in the middle of every photo shoot. I’m pretty sure her goal is to get in the middle of everything. Her name is NO (well, actually it’s Stella) because she is a very naughty cat.

Perhaps she likes to have her picture taken? Not sure…. 😀

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Click here to check out a great steamer basket for the microwave.

Do you have a favorite side dish? Comment below, I’d love to hear from you! Don’t forget if you make this, please snap a picture and tag me on Instagram!!

3 Ingredient Steamed Green Beans

Steamed Green Beans are a super easy, super delicious side dish taking just minutes to make. They are perfect when paired with rich heavy meals and leftovers become a yummy snack or an ingredient for a great soup! Course Vegetables and Side Dishes Cuisine American Keyword green beans, How to Steam Vegetables Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes Servings 4 -6 servings Calories 96kcal Author Deb Clark Cost $5


  • 2 pounds green beans
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1 tablespoon of butter or more!


  • Snapping off the stems of the green beans. The tails you can leave on, no need to remove them. Cut them into 2 inch (bite sized) pieces. Rinse them well and place them in a microwave dish.
  • Add two tablespoons of water to the dish and microwave on high for four to five minutes. The exact time will depend on your microwave – check after 3 minutes and adjust the microwave time.
  • Remove from the microwave and sprinkle with a teaspoon of soy sauce and add a tablespoon of butter, letting it melt over the top. Mix well and serve.
  • That’s it – perfect and delicious every time! This is a great dish for the holidays too because you’re not taking up valuable oven-space and if you keep the lid on the casserole dish the beans will stay warm until it’s time to serve.


Calories: 96kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 122mg | Potassium: 478mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1650IU | Vitamin C: 27.6mg | Calcium: 84mg | Iron: 2.3mg

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Cooking Green Beans Southern Style – A Family Tradition

Here are step by step instructions, with pictures, of cooking green beans southern style, with salt pork for hours. It’s a great family recipe.

In fact it is one of my family’s favorite Thanksgiving recipes, although we also eat it with regular meals and other special occasions too.

Many people, when learning how to cook green beans, believe that the green beans should stay crisp after cooking, and turn up their nose at “soggy beans.” Why?

If you’ve not tried green beans, southern style, you are missing a real treat. I like crisp green beans too, but once they are slow cooked for hours they have a completely different taste, and are basically like eating a completely different type of vegetable.

In my family, on both sides, and in my husband’s family too (we are all from Kentucky, by the way) every matriarch has a recipe for cooking green beans, and there is pride involved in who cooks them best.

So, here are my instructions for how to cook green beans, southern style.


  • 2 or more pounds of fresh green beans*
  • Approximately 4 slices of salt pork (use more or less, to taste) (see picture to right)**
  • Salt and pepper to taste
  • Small amount of vegetable oil
  • Water, enough to cover the beans

* You can make vast quantities of these green beans if you want, such as for family gatherings, just add more salt pork to taste, and more fresh green beans of course. Two pounds is about right for our family of five to eat in one sitting (they cook down a lot.)

My husband’s family swears you should only buy white half runner beans when cooking green beans this way, and they are quite good, but they are hard to find outside southern states, and my side of the family never used them. Use whatever fresh green beans are available, in my opinion. (You always love whatever you grew up with, I’ve found.)

** My husband’s side of the family prefers salt pork, and I like it too just because it is easier to work with, in my opinion. My father’s side of the family prefers a ham hock. Use whatever is available, that you prefer.

Directions For Cooking Green Beans Southern Style

The first step in cooking green beans, southern style, is washing your fresh green beans, of course. (See picture on the left.)

This recipe is a family favorite, but it is mainly done on special occassions though because prepping the beans to cook them can take quite a while.

Of course, when a large family get together happens we can sit and break beans for hours, talking and laughing while we work, so it is actually something I generally look forward to.

After washing them pat them dry and then begin the process of snapping and stringing them.

Snapped and strung green beans Here is a quick course on how to string green beans — use the “double snap.” Take the bean and snap off one end, close to the end of the bean. The string will be clinging to the bean, keeping the snapped end attached. Just pull it down the length of the bean to remove the string, along with the end.

Next, snap the other end of the bean, again close to the end. This will pull the other string, from the opposite side of the bean off, as you pull it down the length of the bean.

Finally, snap any strung green beans in half or thirds if they are too long, to make more bite size green beans.

Hint: Depending on the type and size of the beans you are using they may or may not have a lot of strings. I have found larger beans have bigger strings, while skinnier beans don’t, for example.

Snapping and stringing beans is a great job for kids. My son, when he was just about 2, loved this job and used to beg to “break-a da beans!” (He’ll kill me for sharing that later, but it was just so cute!) Just watch their work, or you may end up with too many strings in the beans, which doesn’t taste so good.

Now that the labor intensive part is done you can actually get down to cooking green beans, southern style. First, fry up your salt pork. We put just a little vegetable oil in the bottom of the pan, just to make sure the pork doesn’t stick and burn when it is first laid down. (See picture on the left.)

Next, add your green beans and let them get coated with the grease from the salt pork. Then, almost immediately add enough water to cover the beans along with salt and pepper, to taste. Remember that the salt pork adds quite a bit of salt, so we just add a dash of salt, and perhaps a teaspoon of pepper. (You can always add more salt and pepper at the end, to taste.)

Add a lid to the pot, and bring to a boil, and then turn the heat down and let it simmer at a low boil, slowly allowing the water to all cook off. Keep the lid on, because this keeps more flavor in the beans. This will generally take a couple of hours. You don’t need to stir too often, but be careful once most of the liquid is gone to stir more frequently, just to make sure the green beans don’t burn.

Once all the water has boiled off, then let the green beans rest for a couple of minutes before serving.

Hint: Many people don’t actually eat the meat in the green beans, but just enjoy the flavor they impat to them. Others, like my Dad, always look forward to eating a piece along with their beans.

That is our family secrets for cooking green beans southern style. I hope you and your family enjoy this recipe as much as my family does!

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Period Old Time Recipes for Half Runner Beans

It is the beginning of planting season for many. An old favorite is half runner beans.
Here are some old recipes for cooking them.
Greg Marshall’s Beans
2 to 3 lbs half runner
1/4 to 1/3 chunk of salt pork
13 – 1/2 stick of unsalted butter
about 2 tablespoons bacon grease
black pepper to taste
enough water to cover about 2 inches
Break ends of beans and remove strings from both sides of beans and break into desired size pieces. Rinse and put into large pot. Add salt pork, butter, grease and pepper. Add water to cover about 2 inches. Cover pot with lid askew and bring to boil on med/high heat. Lower heat to med. low and cook until tender, about 1 1/2 hours, occasionally checking to add water if necessary. Remove lid and cook on med. high just a bit to evaporate some liquid. Check seasoning for enough salt and pepper.
Margaret Fella’s Beans
String beans and break into 1 1/2 to 2 inch pieces. Rinse thoroughly and put in pan and cover them with water. Add ham hock or piece of ham and an onion. Bring to boil and simmer until very tender. Add small new potatoes. Cook till potatoes are tender. Add salt and pepper. Take ham and pick a part and add back into beans. The beans will take a couple of hours to get to the very tender stage. just keep checking.
Jean Newman’s Beans (80 year old and cooking beans for 45 years) This recipe for beans were from an aunt over 60 years ago.
3-4 pounds green beans
1 piece jowl bacon
Snap beans into small pieces and place in large pot with jowl bacon. Discard bacon at end of cooking time. Add salt and cover with cool water. Bring to bubbling boil. Then reduce to low and cover and cook 5 hours. Check often to see how they are cooking down and if need more salt.
Jan Bowling’s Beans from Eastern Kentucky. This recipe goes back several generations.
a small piece of jowl bacon scored
approx. 3 lbs of half runner beans, strung and broken into pieces
small amount of chopped onion
Place all in a large pot and cover with water.
Bring to a boil and simmer for 5 to 6 hours. The jowl bacon is not usually eaten. Salt when served if necessary. Small new potatoes may be added for the last 20 minutes or so.
These recipes were printed in “Beans: Many recipes , many stories”. “Boone County Recorder”, April 14, 2016.

Beans: Many recipes, many stories


We were planting potatoes and onions today and I kept thinking about Goshen reader Bill Kirby, who needed a recipe for half runner beans like his wife cooked. Remember I put out his request a couple weeks ago?

Well, the response was amazing and equally amazing were the stories connected with this heirloom recipe. So I’m taking creative liberty and devoting the column to half runner beans, those special “country” beans and how to cook them. For Bill Kirby, a message: know that people care and want you to enjoy a big ol’ pot of beans!

Margaret Felix’s beans

Margaret Felix says: “I can answer the question about how to cook these beans.” String beans and break into 1 1/2 to two-inch pieces. Rinse thoroughly and put in pan and cover them with water. Add ham hock or piece of ham and an onion. Bring to boil and simmer until very tender. At this point you can add small new potatoes or cut up potatoes. Cook till potatoes are tender. Add salt and pepper. You can remove ham and pick it apart and add back into beans. The beans will take a couple of hours to get to the very tender stage. Just keep checking them.

Jean Newman’s beans

Jean Newman, a North Bend reader, is in her 80s and has been making these for 45 years.

“My husband’s aunt had these beans when we were at her house for dinner when we were first married,” Jean told me. Jean and her husband are celebrating 60 years in June. “My family loves them, and they are with regular green beans but sounded much the same. Maybe Bill would like to try them.”

3-4 pounds green beans

1 piece jowl bacon

Snap beans into small pieces and place in large pot with jowl bacon (discard bacon at end of cooking time). Add salt and cover with cool water. Bring to bubbling boil, then reduce to low and cover and cook 5 hours. Check often to see how they are cooking down and if they need more salt. “

Jan Bowling’s beans

Jan, a Florence reader said: “My husband and his family were from down in the mountains of eastern Kentucky. His mother always grew and canned half runner beans. Here is how she fixed them. Very simple and easy. They are the best you will ever eat. Yes, they are cooked to death.”

A small piece of jowl bacon scored

Approximaately 3 pounds of half runner beans, strung and broken in pieces

Optional small amount of chopped onion

Place all in in a large pot and cover with water.

Bring to a boil and simmer for 5 or 6 hours. You can’t beat the flavor of these beans. Granted, the nutritional content of the beans is probably cooked away, but, they are really good. The jowl bacon is not usually eaten. Salt when served if necessary. No salt during cooking it tends to make the beans tough. Small new potatoes may be added for the last 20 minutes or so. “Hope this works for Bill Kirby.”

Linda Raker’s beans

“We have grown half-runners in our garden every summer for several years. We like to can them so we can enjoy them over the winter. I normally cook a minimum of 2 quarts at a time. I rinse my canned beans well while still in the jars and fill with water to cover beans. I usually buy Hormel salt pork (NOT SLICED). Rinse pork well, and put in bottom of pan, fat side down. Add beans, and 1-2 tablespoons sugar. Cover, and cook slowly until beans are done, and water has cooked down somewhat. Do not add additional water. Half-runners, like soup, taste better the second day!”

Greg Marshall’s beans

Greg is a Goshen reader. He said: “This is my recipe for “country beans” for Bill Kirby, also from Goshen, Ohio. I use half runners, cooked down with a chunk of salt pork, to make a delicious mess of beans. Recipe adapted from my Grand Mother & Mother, both from Blackey, Kentucky. Enjoy!”

2 – 3 pounds half runners (regular green beans work, don’t cook as long)

1/4 – 1/3 of a chunk of salt pork (unsliced if you can find it)

1/3 – 1/2 stick of unsalted butter, or margarine

About 2 Tablespoons bacon grease

Black pepper to taste

Enough water to cover about 2 inches (can add 1 can chicken broth with water)

“Break ends of beans and remove strings on both sides of beans and break into desired size pieces. I break some into thirds and some into halves for a good mix. Rinse and put into large pot. Add salt pork, butter, grease and pepper. Add water, and broth if using, to cover about 2 inches. Cover pot with lid askew and bring to boil on medium/high heat. Lower heat to medium low and cook till tender, about 1-1/2 hours – occasionally checking to add water if necessary. Remove lid and cook on medium high just a bit to evaporate some liquid. Can be cooked ahead and left in pot on stove and reheated when ready to serve. CHECK SEASONING for enough salt and pepper! Hope you enjoy enjoy a treat from Appalachia!”

Rita Nader Heikenfeld is an herbalist, educator, Jungle Jim’s Eastgate culinary professional and author. Find her blog online at Email her at [email protected] with “Rita’s kitchen” in the subject line.

Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays. (For me, Thanksgiving doesn’t start until there’s a green bean casserole present.) And what’s not to love about green beans? They’re available year-round, they’re quick to cook and they complement almost any meal. Try our best-ever green bean recipes.

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Spring Pea & Radish Salad

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire Get Recipe

Grilled Green Beans

I cook almost everything outdoors, including green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania Get Recipe

Lemony Almond-Feta Green Beans

When you find a vegetable recipe that demands second helpings, it’s definitely worth sharing. I made these green beans for a dinner party, and that’s exactly what happened! I like to use haricots verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas Get Recipe

Roasted Potato & Green Bean Salad

I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia Get Recipe

Fresh Green Bean Salad

I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado Get Recipe

Green Beans and Radish Salad with Tarragon Pesto

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia Get Recipe

Lemony Green Beans

You can throw together this dish in minutes using ingredients you probably already have on hand. That’s the beauty of it. —Jennifer Tarantino, Rutherford, New Jersey Get Recipe

Green Beans in Red Pepper Sauce

For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah Get Recipe

Old-Fashioned Green Beans

Mom would prepare home-grown green beans using this recipe, and boy did they ever taste good. The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri Get Recipe

Creamed Green Beans

A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it’s an absolute must! —Betty Shaw, Weirton, West Virginia Get Recipe

Roasted Green Beans with Lemon & Walnuts

I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it’s always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia Get Recipe

Balsamic Three-Bean Salad

Here’s my little girl’s favorite salad. She eats it just about as fast as I can make it. Make it ahead so the flavors have plenty of time to get to know each other. —Stacey Feather, Jay, Oklahoma Get Recipe

Ranch Green Beans

Years ago, I discovered this handwritten recipe on a note card and decided to give it a try. It’s deliciously different from the usual green bean casserole and quickly became a favorite. —Carol Conn, Aurora, Colorado Get Recipe

Roasted Italian Green Beans & Tomatoes

When you roast green beans and tomatoes, their flavors really shine through. The vibrant colors light up our family table. —Brittany Allyn, Mesa, Arizona Get Recipe

Slow-Cooked Green Beans

I spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina Get Recipe

German-Style Cabbage and Beans

This is one of my greatest hits as a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty.—Winifred Winch, Wetmore, Michigan Get Recipe

Herb Garden Vegetables

I have a garden and wanted to highlight all the vegetables and herbs I grow. This medley was the perfect way to do just that. —Julie Stella, Champlin, Minnesota Get Recipe

Saucy Green Bean Bake

Here’s a different way to serve green beans. It’s a nice change of pace from plain vegetables. —June Formanek, Belle Plaine, Iowa Get Recipe

Green Beans with Shallots

A package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa Get Recipe

Balsamic Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan Get Recipe

Southern Green Beans with Apricots

Green beans and apricots have become a family tradition. Enhanced with balsamic vinegar, the flavors will make your taste buds pop. —Ashley Davis, Easley, South Carolina Get Recipe

Tomato-Onion Green Beans

Fresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois Get Recipe

Green Bean and Potato Salad

For family reunions, my mom would make everybody’s favorite green bean and potato salad. Now I’m the one who brings it. —Connie Dicavoli, Shawnee, Kansas Get Recipe

Provencal Bean Salad

Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. —Suzanne Banfield, Basking Ridge, New Jersey Get Recipe

Green Bean Casserole Stuffed Mushrooms

Green bean casserole is one of our must-haves for Thanksgiving dinner, but it needed updating. This bite-sized version gets fun reactions from everyone who eats it. —Kaytie Pickett, Jackson, Mississippi Get Recipe

Zesty Garlic Green Beans

These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia Get Recipe

Basil-Garlic Green Beans

These are a result of getting my son, Mark, to eat green beans. He loves them extra garlicky. —Jenny Witcraft, Cleveland, Ohio. Get Recipe

Easy Green Beans with Mushrooms

My family looks forward to this side dish every holiday. I add sliced almonds for crunch and garlic for a little kick. —Cheryl Wittman, Bergen, New York Get Recipe

Green Bean Casserole

This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington Get Recipe

Pickled Green Beans

This recipe produces zippy little pickles, preserving my green beans for months to come…if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania Get Recipe

Fabulous Green Beans

My family loves this buttery sauce over green beans, whether they’re garden fresh or frozen. Another greeny option: Try sugar snap peas. —Lori Daniels, Beverly, West Virginia Get Recipe

Green Beans with Yellow-Pepper Butter

Colorful, crunchy and buttery, this bean dish comes together quickly and will be a hit at your holiday table. For variation, sprinkle toasted pine nuts over the top just before serving. —Judie White, Florien, Louisiana Get Recipe

Garlic-Sesame Green Beans

Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri Get Recipe

Italian Artichoke-Green Bean Casserole

My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It’s definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana Get Recipe

Tangy Bacon Green Beans

My grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salad. —Sharon Tipton, Casselberry, Florida Get Recipe

Pepper Parmesan Beans

A colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington Get Recipe

Warm Green Bean & Potato Salad

The combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It’s terrific with chicken.— Preci D’Silva, Dubai Get Recipe

Hungarian-Style Green Beans

A vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. —Sherry Johnston, Green Cove Springs, Florida Get Recipe

Fresh Green Beans & Garlic

I am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois Get Recipe

Lemon-Garlic Green Beans

“My brother made this stove top side dish as his contribution to Christmas dinner one year. We liked it so much that it became a mainstay in our household. -Gail Orsillo of Lynnwood, Washington Get Recipe

Holiday Green Bean Casserole

Try this green bean casserole and you’ll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho Get Recipe

Bacon and Garlic Green Beans

Adding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. —Shannon Reynoso, Bakersfield, California Get Recipe

Pesto Pasta & Potatoes

Although this healthy pasta dish is pretty simple to begin with, it’s made even easier because you can throw the green beans and pasta into one big pot to cook. —Laura Flowers, Moscow, Idaho Get Recipe

Roasted Green Vegetable Medley

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas Get Recipe

Beans ‘n’ Caramelized Onions

Brown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland Get Recipe

Buttery Almond Green Beans

Toasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana Get Recipe

Honey Garlic Green Beans

Green beans are great, but they can seem ordinary on their own. Just a couple extra ingredients give them sweet and salty attitude. This is definitely my family’s favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta Get Recipe

Roasted Green Bean Salad

This easy-to-fix recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the crisp-tender beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California Get Recipe

Garlic Green Bean Medley

“This is one of my favorite ways to cook green beans. Everyone loves it!” —Nancy Daugherty, Cortland, Ohio Get Recipe

Spiced Green Beans

These yummy green beans have just the right amount of kick to spice up any meal. —Howard Pierce, Naperville, Illinois Get Recipe

Looking to serve a bunch of green beans tonight? Test Kitchen expert Nick Iverson explains the four basic methods for how to cook fresh, tasty, lick-your-plate-clean green beans. Follow along as we walk step-by-step through each easy method.

Steam and Saute

Perhaps the easiest way to cook green beans is to prepare them on the stovetop. This one-pan method is quick and results in a dreamy caramelized dish.


  • 1 pound fresh green beans
  • 1/2 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Step 1: Trim the ends off the beans

Before you get cooking, remove the tough, withered ends from the beans. You can do this with a knife or scissors-but your hands work just as well. Psst! This is a great task to get your kids involved.

Step 2: Steam

Next, you’ll want to steam the beans. Many cooks rely on a steamer basket, but we find steaming green beans directly in the skillet works just as well (and spares us from cleaning extra dishes later on.)

Grab a large skillet (like this one from our new cookware and bakeware line) with a lid and add the beans and water. It’s okay if the beans aren’t covered-they’ll be gently cooked by the steam that evaporates from the water. Bring the water to a boil and cook, covered, until the beans are slightly tender. This will take about 4-6 minutes. (Try to refrain from peeking, as the lid traps the steam to help the beans cook quickly.) Remove from heat and drain.

Test Kitchen tip: We recommend steaming green beans before sauteing. This ensures that the beans are partially cooked before we bring in more flavor. Sauteing finishes off the cooking process and adds caramelization-that flavorful browning we love so much.

Step 3: Saute

In the empty skillet, melt butter over medium-high heat. Add the green beans. Cook and stir until the beans are tender, for about 1-2 minutes. Sprinkle with salt and paper, then serve.

Test Kitchen tip: You can saute in butter, oil or a combination of the two. The caveat to using butter is that it offers more flavor, but it tends to burn more quickly. If you are sauteing at a higher temperature, oil is a better bet.

Another Test Kitchen tip: Spices are an easy way to add flavor. Feel free to add a dash of your favorite blend (think: paprika, red pepper, garlic powder) as the beans cook. However, save adding fresh herbs until the end.

Blanch and Shock

This method is a great way to preserve green beans’ freshness-especially if you’re preparing them in advance for a party or using them in a salad for lunch. The blanch-and-chill technique partially cooks the green beans so that they still taste snappy, but they’re not raw.

  • 1 pound fresh green beans, trimmed
  • 1 quart water
  • 1 tablespoon salt

Step 1: Blanch the beans

Place water and salt in a large pot, and bring it to a boil. Then, carefully add the beans. Cook until the beans are just tender, for about 3-5 minutes. Then, remove them from heat and drain.

Did you know? Contrary to popular belief, adding salt to water does not make it boil faster. The purpose is to give extra flavor to the beans.

Step 2: Shock in cold water

Quickly transfer the beans to a large bowl of ice water. Let stand until beans are cool. Remove beans from water and pat dry. Blanched beans can be stored in an airtight container for up to 2 days.

Test Kitchen tip: Shocking the beans in ice water stops the cooking process and helps set the vibrant green color.


For this technique, we’ll bake the green beans in the oven at a high temperature. This crisps the beans up, creating an amazing depth of flavor (with almost no effort on our part!) Opt for roasting when you already have a dish-say, chicken, roasting in the oven. The oven’s already hot, so crank up the heat and roast them while the chicken is resting.

  • 1 pound fresh green beans, trimmed
  • 1 tablespoon oil (canola, olive or coconut oil works great)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Step 1: Prep the beans

Kick things off by preheating the oven to 425 degrees. Then, in a large bowl, toss the green beans with oil, salt and pepper to coat.

Test Kitchen tip: Feeling spicy? Add your favorite seasonings into the mix.

Step 2: Roast

Arrange the beans in an even layer on a 15x10x1-in. baking pan.

Test Kitchen tip: Don’t overcrowd the pan when roasting. If beans are too close to each other, they will not brown evenly.

Pop the pan into the oven and bake, stirring occasionally, until the beans are tender and the edges are browned. This should take about 10-12 minutes. Carefully remove from the oven and serve.

Electric Pressure Cooking

Taste of Home

Obsessed with your electric pressure cooker? Us too. Follow along to cook green beans to perfection with this versatile appliance.

  • 1 pound fresh green beans, trimmed
  • 1 cup water

Step 1: Set up the cooker

Cooking is easy. Pour water in the pressure cooker and place the trivet in the pan. Add the green beans and snap on the lid to lock. (Make sure the vent is completely closed!)

Step 2: Cook

Next, choose the manual setting. Adjust the pressure to high and set the time for 1 minute. Presto change-o! Your green beans are finished. Allow the pressure to gradually release for 8 minutes and then quick release any remaining pressure according to the manufacturer’s instructions.

Make it Your Own

Now that you know how to cook green beans, it’s time to add a little pizzazz to your side dish. Here are few simple ways to bring extra flavor (without much extra work!)

1. Play nice with herbs and spices.

Fresh herbs like dill, tarragon and thyme are good flavors with green beans. To learn more, check out our guide to cooking with fresh herbs. Got a spice rack the size of Mount Everest? Red pepper flakes, garlic powder and smoked paprika work well, too.

2. Go nuts.

Slivered almonds, pine nuts, and cashews add extra crunch. Try this recipe for Buttery Almond Green Beans to get started.

3. Make it super savory.

It’s a proven fact that everything tastes better with bacon. Crumble a few extra-crispy pieces on top of your green bean side.

For even more ways to love green beans, explore our favorite recipes, here.

Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

This Boiled Green Beans Recipe with Butter Glaze is amazingly simple fresh green beans that are cooked and coated in a delicious butter glazed and then seasoned with sea salt and fresh cracked pepper.

I know this Boiled Green Beans Recipe with Butter Glaze is beyond simple, just like my Garlic Mashed Potatoes, but sometimes it’s the easiest dishes that can bring out the most joy. For me this recipe reminds me of my childhood a bit, because I always remember my mom outside watching us runaround while she picked fresh green beans and threw them into a pot.

Cooking green beans may seem like a no brainer but believe it or not we cook green beans different nowadays as I like a much firmer greener green bean, but the taste is still there. The recipe simply consists of:

  • Green Beans
  • Butter
  • Salt and Pepper

Jump to:

  • How To Prepare Fresh Green Beans
  • How To Boil Green Beans
  • How To Make The Butter Glaze
  • Glazing The Fresh Green Beans
  • Chef Recipe Notes + Tips
  • More Awesome Side Dishes
  • Boiled Green Beans Recipe with Butter Glaze

How To Prepare Fresh Green Beans

My mom and I actually even trim the green beans different as well, mom I promise your’s are still great! I remember when I was working at a country club in St. Louis I had to trim like 50 pounds of fresh green beans so there I was picking them with my hands…

Well, chef didn’t like that so he taught me how to line up then ends and snip’em off with one slice. That was the end of my picking green beans tenure, finished with a slice. I do have to admit, it’s a much faster process, sorry mom.

Just line up 10 to 15 fresh green beans with the bad ends on one side and then give them a little slice to remove. I know it may seem like it’s more tedious but it actually goes quite a bit faster and you’ll be thanking me in the end if you’re ever trimming up 50 pounds of fresh green beans.

I did the same process in my Ham and Bean Stew.

How To Boil Green Beans

Instead of putting them picked in a pot, then filling them with water and bringing them to a boil, I instead bring the water to a boil first. Doing this will ensure my fresh green beans only cook for a few minutes and remain nice and firm. There is nothing worse than mushy over cooked green beans!

Once the water is boiling, add enough salt to it so that it tastes like the ocean, which is a tip one of my old chefs game me. You add a lot of salt to the water to help keep the color of the beans as well as season them. Do it!

Next, you want to add the trimmed fresh green beans and boil them for 3 to 4 minutes. I know that seems like a short amount of time but just because you remove them from the boiling water does not mean they all of a sudden stop cooking.

The carry over cooking, as we call it, will continue on so by the time these perfectly cooked green beans hit your plate they will be absolutely perfect.

How To Make The Butter Glaze

While you are boiling the green beans for 4 to 6 minutes, add a few pads of unsalted butter to a large saute pan over low heat to make the butter glaze.

Start swirling the butter around by moving the handle in a circular motion. Remember we aren’t trying to fry with the butter, we want to glaze with the butter, so keep it over low heat while continuing to move until it’s completely melted.

The butter should appear milky and by doing this will allow you to coat all of the green beans instead of dropping a glob of butter of top hoping it touches all of the beans.

Glazing The Fresh Green Beans

After the green beans are boiled, remove them from the pot and strain them through a colander and then immediately pour them into your buttered pan. Season the green beans with salt and pepper and fold them over using tongs or are rubber spatula in the butter mixture making sure to coat on all sides.

There it is, a Boiled Green Beans Recipe with Butter Glaze! These are so simple to prepare but wow is this the absolutely best way to prepare and eat fresh green beans.

Chef Recipe Notes + Tips

How to Reheat: The best way to reheat green beans is by heating up a small amount of chicken stock or water with 1 tablespoon of butter in a sauce pan over medium-high heat and adding in the cold green beans and tossing until warm, about 1 to 2 minutes. You can also cook them in the microwave for :45 seconds to reheat.

Storing And Freezing: Green beans will hold in the refrigerator covered in plastic for up to 3 days, after that they start to break down. Green beans don’t freeze all that well after being cooked because they lose a lot of moisture. If you do decide to freeze cooked green beans, then it is best to thaw and use in a soup.

More Awesome Side Dishes

  • Elote Recipe
  • Fried Green Beans Recipe
  • Oven Roasted Garlic Green Beans with Lemon
  • Creamy Polenta Recipe
  • Oven Roasted Root Vegetables

Be sure to follow me on Facebook, Youtube, Instagram and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!


5 from 9 votes

Boiled Green Beans Recipe with Butter Glaze

Learn how to make this super simple Boiled Green Beans Recipe with Butter Glaze, sea salt and pepper that is absolutely delicious. Prep Time5 mins Cook Time5 mins Total Time10 mins Course: Side Dish Cuisine: French Servings: 6 Calories: 74kcal Author: Chef Billy Parisi

  • 1 pound of trimmed green beans
  • 3 tablespoons of unsalted butter
  • Kosher salt and fresh cracked pepper to taste
  • Bring a large pot of water to a boil and season heavy with salt. Note, it should taste like the ocean.
  • Next, add in the trimmed green beans and boil for 3 to 4 minutes or until al dente or slightly crunchy.
  • Immediately remove them form the pot and strain them. Set aside.
  • In a large saute pan over low heat add in the butter and coat the bottom of the pan. Be sure the pan is not too hot, you simply want to melt the butter not cook it.
  • Add the green beans to the butter, season with salt and pepper and fold the green beans into the butter until coated on all sides.
  • Serve hot!


  • How to Reheat: The best way to reheat green beans is by heating up a small amount of chicken stock or water with 1 tablespoon of butter in a sauce pan over medium-high heat and adding in the cold green beans and tossing until warm, about 1 to 2 minutes. You can also cook them in the microwave for :45 seconds to reheat.
  • Storing And Freezing: Green beans will hold in the refrigerator covered in plastic for up to 3 days, after that they start to break down. Green beans don’t freeze all that well after being cooked because they lose a lot of moisture. If you do decide to freeze cooked green beans, then it is best to thaw and use in a soup.

Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 160mg | Fiber: 2g | Sugar: 2g | Vitamin A: 697IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg Boiled Green Beans Recipe with Butter Glaze was last modified: January 22nd, 2020 by Chef Billy Parisi

Crunchy, fresh green beans are delightfully simple and easy to prepare. But knowing how to cook fresh green beans is essential, as they are a deliciously perfect addition to most any meal.

Green beans, also commonly called snap or string beans, are in the same family as pinto beans and kidney beans. They differ though in that they are picked early in harvest in order to maintain the edible shell. Unlike their related legumes, they aren’t dried and thus can be enjoyed raw.

You can also find string beans in other shades including purple and yellow which are referred to as wax beans. These uniquely hued versions can add a vibrant touch to a variety of dishes.

The health benefits of green beans are noteworthy as they are rich in vitamins B1, B2, C, and K, manganese, fiber, folate, copper, magnesium, and iron. All of these nutrients combine to help keep your immune system strong, digestion running smoothly, and bones strong.

We highly recommend buying organic green beans given they are number 20 on EWG’s Dirty Dozen List which ranks the pesticide and herbicide content of produce.

Check out your local farmers market between June and September, the peak season of string beans, to find an abundance of green beans. You might even spot a few of colored varieties pictured above.

When selecting green beans, opt for picking them loose so you can ensure you get the freshest beans. Look for firm, vibrant beans and avoid those that are limp and discolored. Store them unwashed in the refrigerator until you are ready to use them.

How To Cook Fresh Green Beans

First and foremost, wash your green beans in a colander under cold water. Next “tail” the beans by snapping off each end. Now you’re ready to move on to the cooking methods below. Note that the variety and size of the green beans will impact cooking time. For smaller, thinner beans, check that they don’t overcook by piercing with a fork halfway through cook time. For larger beans, extend cook time until they reach desired tenderness.

1. Raw
Green beans can be enjoyed in their raw state, especially wax beans which make a great addition to a fresh salad. Enjoy them in a salad or squeeze lemon juice over them and enjoy them all on their own.

2. Blanch
Enhance green beans’ vibrant color and preserve the crunchy texture by blanching them. Bring a pot of salted water to boil and fill a large bowl with ice cubes and water. Add the green beans to the boiling water and cook for 3 minutes. Using a slotted spoon or tongs, strain and transfer beans to the ice water. After 1 minute, drain into a colander and serve.

If you would like to store your green beans for later use, you can prepare them for freezing. Just cut them into smaller pieces before blanching. Once cooking and cooling process has finished, dry them thoroughly. Store them in an airtight container such as a freezer safe container or airtight freezer bag.

3. Steam
Steam green beans for maximum nutrient retention. Fill a pot with enough water to reach the bottom of a steamer basket and bring to a simmer over medium heat. Add the prepared green beans and cover. Cook for 5-10 minutes depending on how firm or fork tender you like your green beans.

4. Boil
Bring a pot of salted water to boil. Add the green beans and cook for about 6 minutes, until lightly firm yet fork tender. Drain into a large colander and serve.

5. Sauté

Sautéing green beans will really enhance the flavor and allow you to get creative with seasonings and sauce drizzles. First, blanch the green beans (directions noted in method 2 above). Heat 1 tbsp. olive oil over medium heat in a large skillet. Add the blanched green beans as well as any desired spices. Cook for 3-4 minutes and serve.

6. Roast
Roasting green beans is a bit more uncommon than some of the other cooking methods, but it’s not to be overlooked. It is a delicious way to bring back memories of eating salty, tender canned green beans as a kid while preserving the nutrients of fresh green beans. Simply preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a baking mat. Spread out green beans and drizzle with olive oil. Sprinkle with sea salt and pepper. Roast for 15 minutes, until fork tender and lightly golden.

Green Bean Recipes

Now that you know the basics, try some of these awesome green bean recipes from around the web.

Spiced Sesame Green Beans Recipe

With an Asian twist, these green beans are anything but ordinary. The sesame seed garnish adds a delightful crunch to this standout side. Get the recipe.

Image of sesame green beans via

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Related on Organic Authority

Meatless Monday Roundup: 4 Green Bean Recipes
Bean Bounty! Learn How to Grow Beans
11 Sensational Things to Do with Summer Beans

Image of green beans via Karissa Bowers

There’s no doubt I’ve always loved being in the kitchen! Some of the best memories I’ve made in my lifetime have been in kitchens… whether it has been my own kitchen, a friend’s kitchen or a family member’s kitchen. Today I’m sharing memories from my grandma’s kitchen with this recipe for Southern Style Green Beans with New Potatoes.

**Today’s recipe is sponsored by LG™ Home Appliances. All opinions are my own!

Green Beans and Potatoes Recipe

I remember spending summers at my grandma’s during the day when my mom went to work. We’d do all kinds of fun stuff, but what I remember most is Grandma cooking fresh vegetables from her garden. This is one of the recipes she made, and I hope you enjoy it as much as I always have.

What sticks out most in my mind is helping her snap buckets full of what she called “snap beans” sitting at the kitchen table. There was one time I thought we’d NEVER get finished snapping all of those dang beans, but I tried to be a good sport. 🙂

We call them “snap beans” because once they’re picked from the garden, you have to snap both ends off, then snap the bean in half (after they’ve been rinsed).

Grandma made her snap beans with new potatoes, onions (sometimes) and any type of salt pork that she had on-hand. I just use bacon, because it’s always in my fridge.

So I mean it when I say, “Life’s Good in the Kitchen!”, and it’s why I love cooking and making memories. Katie Lee of Food Network’s The Kitchen also learned how to cook in her grandmother’s kitchen at an early age. The set of The Kitchen is full-on equipped with LG appliances (courtesy of LG) from refrigerators and ovens to microwaves and the LG cooktop.

Oh how I’d LOVE to have a monstrous kitchen like that with all of those appliances… the first thing I’d do is invite all of my friends and family over and have a night of nothin’ but hanging out and cooking. I’m sure there would be a few cocktails mixed up, too. 🙂

Here’s Grandma’s recipe for Green (snap) Beans and New Potatoes. What’s your favorite memory in the kitchen?

  • 5 slices bacon, roughly chopped
  • 1 cup chopped sweet onion (about 1/4 of a large sweet onion)
  • 1–1/2 pounds fresh green beans (rinsed well), ends removed and snapped in half
  • 1–1/2 pounds small red (“new”) potatoes
  • 1 teaspoon kosher salt (more or less, to taste)
  • 1 teaspoon pepper (more or less, to taste)
  1. Cook bacon pieces in a large saucepan over medium heat until lightly browned (but not crispy), about 4-5 minutes. Add chopped onion and continue to cook for an additional 5 minutes, stirring frequently.
  2. Add green beans and potatoes and cover with water. Add salt and pepper.
  3. Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to low and cover saucepan. Simmer gently for 50 minutes, or until green beans and potatoes are tender.

This is a sponsored conversation written by me on behalf of LG. The opinions and text are all mine.