I love old school slow cooked southern green beans more than anyone but ain’t nobody got time for that! Sometimes I need a quick and easy side that I can get on the table for a last minute dinner. These garlic green beans fit the bill, and they are so delish. Grab some green beans, a lot of garlic, salt and pepper and a little olive oil, and you can get this show on the road boos.
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How to Make Garlic Green Beans
Step 1: Add olive oil and smashed garlic to a large nonstick skillet (with a tight-fitting lid) and heat over medium low heat. Cook for about 5-6 minutes to infuse the oil with the garlic. The garlic will brown, but do not burn it. Remove the smashed garlic.
Step 2: Increase the heat to medium high and add the minced garlic to the pan. Cook for 1 minute.
Step 3: Add the green beans, salt, and pepper. Toss the green beans so they’re coated with garlic.
Step 4: Quickly add the water and close the lid. Cook for 5-6 minutes, shaking the pan occasionally. Once most of the water has cooked down, remove the lid, add parsley, and toss the green beans again, cooking for an additional minute for crisp-tender green beans, or another 2 minutes if you prefer a softer texture.
Step 5: Remove from the heat, taste for seasoning, then serve immediately.
Garlic Green Beans Recipe
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Ingredients
- 1 tablespoon olive oil (not extra virgin)
- 2 garlic cloves smashed*
- 3 garlic cloves minced
- 1 pound fresh green beans trimmed
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup water
- 1 tablespoon finely chopped fresh Italian parsley
Instructions
- Add olive oil and smashed garlic to a large nonstick skillet (with a tight-fitting lid) and heat over medium low heat. Cook for about 5-6 minutes to infuse the oil with the garlic. The garlic will brown, but do not burn it. Remove the smashed garlic.
- Increase the heat to medium high and add the minced garlic to the pan. Cook for 1 minute, then add the green beans, salt, and pepper. Toss the green beans so they’re coated with garlic.
- Quickly add the water and close the lid. Cook for 5-6 minutes, shaking the pan occasionally. Once most of the water has cooked down, remove the lid, add parsley, and toss the green beans again, cooking for an additional minute for crisp-tender green beans, or another 2 minutes if you prefer a softer texture. Remove from the heat, taste for seasoning, then serve immediately.
Notes
- Fridge: Let the green beans cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a sealed freezer-safe container or bag for up to 2 months.
- Reheating: Warm them up on the stovetop over medium heat until heated through, or microwave in short bursts, stirring in between, until nice and hot.
Nutrition
Recipe Tips
- Pre-Trimmed Beans: Make your life easy by purchasing trimmed green beans at the grocery store (unless of course, you enjoy picking off the stem ends of each bean). If you do, by all means, do you boo.
- Plain ole olive oil: Since we’re cooking with high heat, olive oil (sometimes labeled as pure or light olive oil), instead of extra virgin olive oil, is best for this recipe. You’ll get the flavor from EVOO and the high heat stability of a neutral oil.
- Oil Substitute: If you don’t have any, you can mix extra virgin olive oil with a neutral oil (vegetable, avocado, etc.) in a separate container to make your own. I usually use a ratio of 40% olive oil to 60% neutral oil.
- How to Smash: Use the side of your knife to gently smash the cloves. You want the peel to flake off easily and for the clove to open (but not be crushed into little bits).
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Serving Suggestions
- Easy Weeknight Dinner: I love these garlic green beans served along with mashed sweet potatoes and some air fryer salmon as a main.
- Fast Sunday Supper: I love pairing my easy chicken and gravy with this side because it comes together quickly. And add in some easy cream cheese mashed potatoes and jiffy cornbread for a perfect no-fuss supper.
- Simple Holiday Dinner: When I need a chill holiday meal, I pair these green beans with turkey legs (no time for a whole turkey), a little brown gravy, on the stove candied sweet potatoes and some honey cornbread. Done and done.
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