How to Cook The Best Green Beans Ever
Learn how to cook the best green beans ever! They are totally simple, but totally delicious. They may be your family’s new favorite vegetable.
How do I steam vegetables?
Steaming vegetables is a healthy way to cook vegetables. It requires no additional fats and the steaming process helps the vegetable itself to retain more nutrients and flavor. There are a few different methods you can use.
1. Steamer
There is an actual specialized kitchen appliance you can buy called a steamer. It has a base, a steaming basket, and a lid. You just fill the base with a couple inches of water, put the veggies in the basket that fits over the base, put the lid on, heat the water to simmering, and steam away.
2. Makeshift Steamer
A makeshift steamer can be made using a pot, a colander, and a lid that at least somewhat fits. You’d put an inch or two of water in the pot and then put the colander over it. The colander should be able to fit over the pot without touching the water in the base. Then cover it with a lid. It doesn’t have to be a prefect fit. Just as long as it traps most of the steam inside.
3. Pan
The pan method isn’t perfect, but it does work. Pick a saucepan that is big enough to fit all your veggies in it. Put a half inch of water in the bottom and bring it to a boil. Add in your veggies, put the lid on, and reduce the heat to low so it just simmers. The water will create enough steam to cook the vegetables, but the veggies that actually touch the water might get a little soggy or overcooked.
4. Microwave
Use a microwave safe bowl and just put a little bit of water in to cover the bottom of it. Cover the bowl with plastic wrap and poke a couple holes in it to allow some steam to escape. Microwave until desired done-ness is reached.
How do I snap and trim fresh green beans?
Fresh green beans need to be rinsed and then the ends need to be trimmed. You can use your hands to snap off the very end of each side, or use a knife to trim. Long green beans may need to be snapped in half for easier eating.
If you like this recipe, you may also be interested in these other side dish recipes:
- The Best Roasted Broccoli Ever
- Roasted Brussel Sprouts and Carrots
- Old Fashioned Green Bean Casserole
- Creamiest Mashed Potatoes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
The Best Green Beans Ever
Learn how to make the best green beans ever! They are totally simple, but totally delicious. They may be your family's new favorite vegetable.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
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Rate
Servings: 6 Servings
Ingredients
- 1 1/2 pounds fresh green beans ends trimmed
- 4 tablespoons salted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Steam the green beans until tender.
- Heat a large skillet over medium-high heat. Add in butter and steamed green beans. Season with salt and pepper. Saute for 3 to 5 minutes. Serve hot.
Notes
How to Steam Green Beans
1. Steamer
There is an actual specialized kitchen appliance you can buy called a steamer. It has a base, a steaming basket, and a lid. You just fill the base with a couple inches of water, put the veggies in the basket that fits over the base, put the lid on, heat the water to simmering, and steam away.
2. Makeshift Steamer
A makeshift steamer can be made using a pot, a colander, and a lid that at least somewhat fits. You'd put an inch or two of water in the pot and then put the colander over it. The colander should be able to fit over the pot without touching the water in the base. Then cover it with a lid. It doesn't have to be a prefect fit. Just as long as it traps most of the steam inside.
3. Pan
The pan method isn't perfect, but it does work. Pick a saucepan that is big enough to fit all your veggies in it. Put a half inch of water in the bottom and bring it to a boil. Add in your veggies, put the lid on, and reduce the heat to low so it just simmers. The water will create enough steam to cook the vegetables, but the veggies that actually touch the water might get a little soggy or overcooked.
4. Microwave
Use a microwave safe bowl and just put a little bit of water in to cover the bottom of it. Cover the bowl with plastic wrap and poke a couple holes in it to allow some steam to escape. Microwave until desired done-ness is reached.
1. Steamer
There is an actual specialized kitchen appliance you can buy called a steamer. It has a base, a steaming basket, and a lid. You just fill the base with a couple inches of water, put the veggies in the basket that fits over the base, put the lid on, heat the water to simmering, and steam away.
2. Makeshift Steamer
A makeshift steamer can be made using a pot, a colander, and a lid that at least somewhat fits. You'd put an inch or two of water in the pot and then put the colander over it. The colander should be able to fit over the pot without touching the water in the base. Then cover it with a lid. It doesn't have to be a prefect fit. Just as long as it traps most of the steam inside.
3. Pan
The pan method isn't perfect, but it does work. Pick a saucepan that is big enough to fit all your veggies in it. Put a half inch of water in the bottom and bring it to a boil. Add in your veggies, put the lid on, and reduce the heat to low so it just simmers. The water will create enough steam to cook the vegetables, but the veggies that actually touch the water might get a little soggy or overcooked.
4. Microwave
Use a microwave safe bowl and just put a little bit of water in to cover the bottom of it. Cover the bowl with plastic wrap and poke a couple holes in it to allow some steam to escape. Microwave until desired done-ness is reached.
Nutrition
Calories: 102kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 461mg | Potassium: 239mg | Fiber: 3g | Sugar: 3g | Vitamin A: 20.3% | Vitamin C: 16.8% | Calcium: 4.4% | Iron: 6.5%
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