This Sauteed Green Beans recipe elevates a can of green beans into flavorful charred green beans with garlic and lemon. All you need are a few simple ingredients, a hot pan, and about 15 minutes. This easy recipe is the perfect side dish for a family dinner or special occasions.
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I love canned green beans. They're easy, convenient, inexpensive, and have a long shelf life, so you can stock up. And they're also delicious!
Will canned green beans ever be as bright green and crisp-tender as fresh beans? No, but that's okay!
This simple sauteed green beans recipe amps up the texture and flavor of canned green beans by blasting them in a hot pan until they're perfectly charred, a little bit crispy, and a whole lot of tasty!
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See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Canned green beans. Drain and rinse the canned beans to reduce the sodium (source: USDA) and wash away the dull, canned flavor. You can also use fresh green beans or frozen and thawed green beans -- cooking time will vary.
Butter. You can also use a little olive oil -- or bacon grease if you have any!
Minced garlic. Fresh garlic adds so much flavor. ⅛ -¼ teaspoon garlic powder may also be used.
Lemon juice. A squeeze of fresh lemon juice brightens up the dish.
Optional add-ons. Add a little freshly grated Parmesan, a pinch of red pepper flakes, and fresh herbs as a delicious finishing touch.
How to Saute Canned Green Beans
Step 1: Heat a 12" large skillet (stainless steel or cast iron) over medium-high heat. Add 2 tablespoons butter and heat until melted. Spread green beans in an even layer on the bottom of the pan.
Step 2: Cook green beans, undisturbed, stirring only every couple of minutes to allow to char, 11-13 minutes or until done to your liking.
Step 3: Push green beans off to the side and add 1 tablespoon of butter, minced garlic, onion powder, salt, black pepper, and a little lemon juice.
Stir and saute 30 seconds to one minute more until garlic is light golden brown.
Step 4: If desired, serve with a sprinkle of red pepper flakes and freshly grated Parmesan cheese.
- For best results, use a stainless steel or cast iron skillet to saute canned green beans to a char. Nonstick skillets are typically not designed for cooking at high temperatures.
- Use a large skillet, and do not crowd the pan. The beans need to cook in an even layer to get charred.
- To cook more than two cans of green beans, do so in a second large pan or in batches.
Store leftover sauteed canned green beans in an airtight container in the fridge for 3-4 days.
Yes, you can sautee canned green beans over medium heat in a nonstick skillet. Note that the cooking process may take longer since it is usually not recommended to cook with a nonstick skillet at high temperatures.
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Easy Sauteed Canned Green Beans
- 2 cans cut green beans, drained and rinsed 14.5 ounce cans
- 3 tablespoons butter, divided
- 1 clove minced garlic
- ¼ teaspoon onion powder
- 1 squeeze fresh lemon juice
- salt and pepper
- Heat 12" skillet over medium-high heat. Add butter and let it melt. Arrange green beans in a single layer. Cook green beans, turning only every couple of minutes to allow them to char, 11-13 minutes, or until they reach your desired doneness.
- Push green beans to the side and add 1 tablespoon of butter, garlic, onion powder, salt, pepper, and a splash of fresh lemon juice to the pan. Stir and heat for 30 seconds to one minute, until garlic is lightly golden.
- If desired, serve with fresh herbs and freshly grated Parmesan cheese.
- For best results, use a stainless steel or cast iron skillet to saute canned green beans to a char. Nonstick skillets are not recommended for cooking at high temperatures.
- Use a large skillet, and do not crowd the pan. The beans need to cook in an even layer to char.
- To cook more than two cans of green beans, do so in a second pan or in batches.