Green beans and onions is a quick and easy side dish for your next weeknight meal. Fresh green beans are tossed with flavorful sautéed onions, garlic, and butter. Ready in twenty minutes.
This green beans recipe is filled with flavor and surprisingly simple. Fresh green beans are sauteed on the stove top with onions and garlic butter.
My secret to tasty vegetables is simple - add flavor! By sautéeing the onions and garlic, you create a deliciously flavorful butter sauce. It adds so much depth and flavor to otherwise plain beans.
- Green beans - Fresh or frozen green beans work in this recipe. If you have canned green beans on hand, skip the step of boiling and continue with the recipe as written.
- Onions and garlic - Add flavor to your green beans. I don't recommend omitting either ingredient because they add a significant amount of flavor to the dish.
- Salt and pepper - Enhances the flavor of the green beans. You could also try adding your favorite seasoning blend, like a pinch of cajun seasoning or everyday seasoning for more flavor.
Tips and tricks
Fresh green beans - I highly recommend using fresh green beans for this recipe. The extra flavor from using fresh produce can't be beat. If you can't find any fresh green beans, I recommend using frozen green beans instead. They'll thaw while boiling, so they don't even need to be thawed beforehand.
Trimming green beans - First, turn all of your green beans with the stems pointing in the same direction. Gather them in a small bundle and trim off the stem ends, about ¼ to ½ inch in. There is no need to trim the opposite "curly" end of the green bean - it can be eaten as is.
Frequently asked questions
While fresh or frozen green beans have the best flavor, canned green beans can work in this recipe. Simply skip step one (boiling), and continue with the recipe as written.
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Green Beans and onions
- 1 pound green beans, trimmed and cut in half
- 2 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- In a large stock pot, bring water to a boil. Boil green beans for five minutes, then strain and set aside.
- In a sauté pan over medium heat, add butter. Once melted and bubbling, add sliced onions. Cook for about 3-5 minutes, or until onions are lightly browned around the edges and begin to turn translucent. Add garlic and cook for an additional 30 seconds.
- Add green beans to sauté pan, stirring to combine. Cook for one additional minute before removing from heat. Season with salt and pepper to taste, then serve immediately.
- Fresh green beans can be substituted with frozen green beans.
- If using canned green beans, skip step one, then continue recipe as written.
- Make this recipe vegan by substituting the butter with olive oil.