Welcome to your new favorite last minute vegetable side dish! You can cook these sautéed frozen green beans straight from frozen (yep, no defrosting necessary!). Choose your own simple flavors for perfectly tender and browned seasoned green beans on your dinner table in only 10 minutes.
1tablespoonolive oilor any oil of your choice (or melted butter)
14ouncesfrozen green beansor roughly 3.5 ounces or ¾ cup per person (I like uncut green beans but any frozen green beans will work.)
Suggested dried seasonings
½teaspoongarlic powderOr to taste
½teaspoononion powderOr to taste
½teaspoonpaprikaOr to taste
1teaspoondried Italian herbsor any dried herbs of your choice
½teaspoonsaltOr to taste
⅛teaspoonpepperA large pinch (or to taste)
Optional fresh toppings
A little lemon zest or juice, or fresh herbs such as basil, parsley, dill, thyme.
Instructions
Pre-heat the oil in a large skillet or sauté pan on a medium-high heat.
1 tablespoon olive oil
Add the frozen green beans to the pan. Stir briefly with a wooden spoon just until the beans are coated in the oil.
14 ounces frozen green beans
Sprinkle the seasonings all over the beans. Then sauté on a medium-high heat for 6 to 8 minutes or until the beans are perfectly tender and browned.
½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, 1 teaspoon dried Italian herbs, ½ teaspoon salt, ⅛ teaspoon pepper
Scatter over any fresh toppings such as lemon zest or fresh herbs before serving immediately (more ideas in notes section).
A little lemon zest or juice, or fresh herbs such as basil, parsley, dill, thyme.
Notes
Type of beans: I prefer uncut baby green beans for the sake of presentation. But any frozen green beans work, including cut beans, thin beans or thicker regular green beans. Frozen green beans may be called string beans, haricots verts, French beans or snap beans. All of these are fine.Type of pan: I recommend a very large skillet/frying pan, dutch oven, wok or sauté pan for this recipe. A bit of overlapping is fine, but try not to overcrowd the pan which can result in soggy/not browned beans. Cooking time: I usually cook the beans for as long as it takes for them to become tender and browned. This takes roughly 6 to 8 minutes. You may wish to cook the beans for a little longer for slightly softer beans.Variations: Fry a little bacon for a few minutes before adding the green beans to the pan for a super tasty variation. Try adding fresh garlic instead of dried, melt a little butter over the beans before serving, toss through some parmesan cheese, crumbled feta or goat cheese, add toasted nuts, or stir in a little balsamic vinegar and/or honey before serving.