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.
You’ll be making my green beans and onions recipe on repeat once you see how easy they are to make. Plus, these green beans are filled with flavor while using just a few of my favorite ingredients.
My secret to tasty vegetables is simple – add flavor! By sautéeing the onions and garlic, you create a delicious butter sauce. This adds so much depth and flavor to otherwise ordinary beans.
I highly recommend using fresh green beans for this recipe. I find them in the produce section of my local grocery store, or at my local farmer’s market. The extra flavor you get 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 will thaw while boiling, though may require an additional minute of cooking time.
If you have canned green beans on hand, simply skip step one (boiling), and continue as written.
How to trim green beans
Trimming green beans is very easy. 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.
There is no need to cut off the opposite “curly” end of the green bean, it is perfectly fine to eat as is. However, you’re welcome to cut off both ends if you’re going for a particular look with your dish.
Then, simply cut your green beans in half once, creating bite size pieces.
How to make green beans and onions
Now that your vegetables have been prepped, it’s time to cook your green beans.
- First, bring a stock pot of water to a boil. Then, add your green beans and boil for five minutes. Then, remove from heat, strain, and set aside.
- Next, heat a saute pan over medium heat and add butter.
- When butter is bubbling, add onions.
- When onions have browned and are turning translucent, add your garlic.
Lastly, add your green beans to the pan and toss to coat. Cook for an additional minute before removing from the heat, seasoning with salt and pepper (as desired) and serving.
What to serve with green beans
Green beans make an excellent side dish for your next weeknight meal or holiday gathering. I enjoy making my Green Bean Casserole From Scratch for Thanksgiving, but these sauteed green beans would make a fantastic and healthy alternative.
Trying pairing my green beans with these delicious main dishes:
- Skillet Flank Steak with Garlic Butter
- Sautéed Garlic Butter Shrimp
- Best Ever Philly Cheesesteak
- Baked Teriyaki Salmon
- Baked Chicken Drumsticks
- Broccoli Cheddar Stuffed Chicken
- Bacon and Spinach Stuffed Chicken
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
- salt and pepper to taste
- 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 3-4 minutes, or until onions are lightly browned and begin to turn translucent.
- Add garlic and cook for an additional 30 seconds, taking care not to burn the garlic (it will brown quickly).
- 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 subsituted with frozen green beans instead.
- If using canned green beans, skip step one, then continue recipe as written.