This Sauteed Green Beans Recipe will change your mind on vegetables
The first time I made these, I needed a quick side dish for company who was coming for dinner and started cooking from the hip. I don’t have a lot of green bean recipes (for obvious reasons) and I didn’t have time to cook package of bacon to make my other favorite green bean recipe that I know if. So I grabbed something salty (the anchovy paste) and something spicy (the chile paste) and hoped for the best.
Everyone who tried these commented on how delicious they were. (Like, who comments on the green beans when there’s pulled pork baked potatoes on the table?!)
It’s a perfect blend of earthy and salty with a touch of heat and some brightness from a squeeze of lemon juice. I’m not sure I can eat green beans any other way after this. This method would work well with string beans, too.
When I made them again to take notes and get some photos, I literally ate half of the platter. My 3-year-old ate the other half. (Note to self: keep feeding these to the 3-year-old while he’ll still eat them.)
What makes these green beans so magical are two ingredients. I REALLY try to use common ingredients, but these are maybe not so commonly used — anchovy paste and Calabrian chile paste. They’re not hard to find, though. And they’ll stay good for a LONG time in the fridge.
Sauteed Green Bean Recipe Ingredients
- Anchovy paste is something I keep on hand all the time because I use it when I make Whole30 Caesar Dressing or Spicy Shredded Zucchini with Anchovies. If you’re turned off at the thought of using anchovy paste, hear me out. When used in small amounts, it adds a rich, deep, salty flavor to recipes. It’s DELICIOUS. If you’ve ever used fish sauce, it’s similar, but with a more subtle flavor. You can find anchovy paste at any grocery store or you can order it on Amazon.
- Calabrian chile paste is like the Italian version of sriracha. I recently discovered it when I reviewed Giada de Laurentiis’s new book. I didn’t see any in a few places I checked locally, but found it in about 30 seconds on Amazon. (Seriously, Amazon is the best.) You could also use harissa paste or another kind of spicy chile paste. Asian or Latin chile pasts might be good as well, but they’ll introduce another family of flavors here. If you try it, drop me a comment and let me know how it turned out.
- Lemon is obviously not hard to find. But it brightens things up really well, so don’t leave it out!
- Some flavorful fat. I love using bacon drippings or ghee. Either one makes these REALLY shine. You could definitely use avocado or coconut oil, though.
- Green beans. Duh.
Fresh garlic goes well with green beans, too, but this time I held back. I can’t put garlic in EVERYTHING. (Well, I suppose I can. I’m a grown up. I just decided not to this time.)
How to make Sauteed Green Beans
- Trim the ends of the green beans, if they haven’t been trimmed previously.
- Saute green beans for about 4-5 minutes until they turn bright green.
- Add the anchovy paste and chile paste and toss to spread it around on the beans. Reduce the heat to medium-low and cover the skillet. Cook for about 4-5 minutes.
- Squeeze some lemon juice over the beans and toss to coat. Taste, and add a pinch of salt if you feel it needs it.
- Serve immediately.
Best Sauteed Green Beans Variations
- Swap out the anchovy paste for soy sauce, tamari, or Worcestershire sauce.
- Add extra chili paste to make them spicy!
- Swap out the lemon for a splash of your favorite vinegar.
- Try drizzling some flavored olive oil on them when they’re finished.
Tips for making Sauteed Fresh Green Beans
Just cook them until they’re tender crisp. You don’t want them totally floppy and borderline mushy. Ew.
A lot of recipe suggest boiling them first and then plunging them into ice water to stop the cooking (and draining on paper towels) BEFORE sauteeing them. This is good insurance to keep their pretty bright green color, but honestly, it’s a little fussy for me.
As long as you don’t overcook them in the skillet, they should be fine. And I’m all about removing unecessary steps.
I’m not joking when I say these sauteed green beans are magical.
What to pair with Sauteed Fresh Green Beans
Serve these green beans with any kind of grilled or braised meat. They’re fantastic alongside pot roasts or a side dish for Thanksgiving.
Storing and reheating leftovers
These are best eaten freshly cooked, but if you have leftovers, put them in a lidded container and chill for up to 4 days.
Is there any other vegetable that you like to sauté? Here are a few of my favorites:
Sauteed Vegetable Recipes
Sauteed Beets with Balsamic Orange Glaze
Quick Ham & Brussels Sprout Hash
Frequently Asked Questions
Is it better to blanch green beans before sautéing?
Blanching green beans can ensure they stay bright green when sautéed, but if you cook them until they’re crisp-tender and not too long they’ll stay green. I don’t blanch mine because I don’t like the extra fussy step and dishes.
Why are my Sauteed Green Beans tough?
Magic Sauteed Green Beans
These sauteed green beans are the ones that made me love green beans. With just a few ingredients, they come together quickly and easily which is good because you'll have a hard time not eating the entire bowl.
Ingredients
- 1 pound green beans
- 2 tablespoons bacon drippings, ghee, or avocado/coconut oil
- 1 teaspoon anchovy paste
- 1/2 - 1 teaspoon chile paste (like Calabrian chile paste or sambal oelek/Asian chile paste)
- 1/2 lemon
Instructions
- Trim the ends of the green beans, if they haven't been trimmed previously.
- Heat the fat/oil in a large skillet over medium-high heat. Add the green beans and saute for about 4-5 minutes until they turn bright green.
- Add the anchovy paste and chile paste and toss to spread it around on the beans. Reduce the heat to medium-low and cover the skillet. Cook for about 4-5 minutes, shaking the pan or tossing the green beans with a pair of tongs a couple of times during cooking, until the green beans have formed some golden brown spots and are tender, but not mushy.
- Squeeze some lemon juice over the beans (about 2-3 teaspoons) and toss to coat. Taste, and add a pinch of salt if you feel it needs it. The two kinds of paste usually provide adequate salt.
- Serve immediately.
Notes
Nat's Notes:
- Use as little or as much of the chile paste as you like. I found that 1/2 teaspoon was a good amount for my spicy-sensitive kids.
- Putting a few generous sprinkles of shredded Parmesan on these isn't a bad idea.
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If the green beans have been picked past their prime, they might be tough. Or if you add an acidic element before the beans are finished cooking it could prevent them from softening. That’s why the lemon juice is added at the end of cooking.