Sautéed green beans are a healthy, easy-to-make side dish that suits nearly any diet, and tastes delicious for days. Learn how to cook green beans on the stove with this easy recipe!
Photo Credits: Katherine Irwin
I often roast green beans or braise them in tomato sauce Greek-style (called Fasolakia ). But when I want a simple side that’s especially low-effort, high-reward, and doesn’t require turning on my oven, sautéed green beans come in handy every time!
Green beans are on the heartier side as far as green vegetables go. Unlike sautéing a more delicate vegetable like asparagus , they need a little extra love but are well worth the time.
They do best with a quick sear to soften their tougher exterior, then a gentle simmer to load them with Mediterranean seasonings. That means a bold amount of garlic, savory spices, buttery toasted pine nuts, and lots of lemon and fresh herbs to finish. The green beans get perfectly tender–but far from mushy–with a perfect balance of savory, fresh, comforting, and bright flavor. This simple legume will taste delicious for up to 3 days in your fridge. Make a big batch to have a vitamin and fiber-rich vegetable at the ready!
- Sautéed Green Beans Ingredients and Substitutions
- Ingredient Spotlight
- How to Sauté Green Beans
- What to Serve with Sautéed Green Beans
- More Green Bean Recipes
- Sauteed Green Beans Recipe
Sautéed Green Beans Ingredients and Substitutions
You could keep things simple by making this recipe with just green beans, olive oil, and salt, but I like to jazz it up a bit with some of my favorite flavor-makers. You’ll need:
- Oil: You’ll cook the green beans over high heat, so use a high-quality extra virgin olive oil (more on this below).
- Onion and garlic add their famous sweet and savory punch. I like the sweetness of yellow onion here, but white onion or shallot would work in its place.
- Green beans: I wrote this recipe for standard green beans, but the “fancier” varieties like haricots verts or French green beans are great too. They cook a bit more quickly so just be sure to check on them at the 10-15 minute mark.
- Tomatoes add a bright, summery freshness.
- Seasoning: Coriander lends an aromatic earthy quality. Paprika and ground black pepper add a very mild heat for depth. Salt enhances the flavor. I use the Mediterranean coriander and sweet Spanish paprika from our spice shop . You can use anything labeled “paprika,” or smoked paprika for a smoky element, just keep in mind that smoked paprika will be strong.
- Fresh lemon juice lifts the savory flavor, adding a good hit of acidity for balance.
- Parsley adds freshness, but any tender green herbs work in its place, like cilantro, mint, or dill. I wouldn’t substitute with dried herbs here as they will be too dominant.
- Pine nuts add a buttery, tender crunch, but walnuts or slivered almonds would work well too.
Everyday Olive Oil Bundle from The Mediterranean Dish Shop
Ingredient Spotlight
Extra Virgin Olive Oil’s smoke point is well within the range required for most cooking methods, including sautéing. Its antioxidant properties also act as a stabilizer, making it more resistant to oxidation at higher temperatures compared to seed oils like sunflower. Plus, it’s unmatched in terms of flavor. Just be sure to use a high-quality oil, and extra virgin is a must.
- READ MORE: Cooking With Olive Oil: Everything You Need to Know!
- TRY IT: Taste your way through 4 of our favorite extra virgin olive oils with our Everyday EVOO Bundle .
- BEST SUBSTITUTE: High-quality neutral oil, like avocado oil.
How to Sauté Green Beans
The benefit to sautéeing green beans is you get the best of both worlds: the tender-meets-snappy texture of blanching them but the developed flavor of roasting them . And there’s no need to turn on your oven! Here are the steps:
- Get your ingredients prepped. Wash and dry 2 pounds of green beans, then trim and halve them on the diagonal. Chop 1 yellow onion. Mince 3 garlic cloves. Dice 2 large tomatoes.
- Sauté the onions. Coat a large pan with a thin layer of olive oil (about 2 tablespoons) and set over medium-high heat. When the oil begins to shimmer, add the onions and a big pinch of salt and cook, tossing regularly, until fragrant and golden, about 5 minutes.
- Saute the green beans. Add the green beans and cook for about 2 to 3 minutes, tossing regularly until they just begin to soften.
- Add the flavor-makers. Add the garlic, tomatoes, and 1/4 cup of water. Season with 1 teaspoon ground coriander, 1/2 teaspoon paprika, and a big pinch of salt and pepper.
- Simmer. Turn the heat to medium-low and cover the pan with a lid. Simmer for about 25 minutes, checking and stirring occasionally, until the green beans and tomatoes have both softened, released their liquid, and created a delicious pan sauce.
- Meanwhile, toast the pine nuts (if using). In a small skillet set over medium heat, add a drizzle of olive oil (about 1 teaspoon). Once the oil begins to shimmer, add 3 tablespoons pine nuts and toss with a wooden spoon until they’ve turned a faint golden brown (watch carefully and do not leave the pine nuts unattended as they will burn). Transfer to a plate and set aside.
- Ready your herbs. Finely chop enough parsley leaves and tender stems to yield 1/4 cup. Juice 1 lemon.
- Finish and serve. Remove the green beans from the heat and transfer to a serving platter, drizzling any pan juices over top. Finish with lemon juice, a drizzle of olive oil, chopped parsley, and pine nuts (if using).
What to Serve with Sautéed Green Beans
Sauteed green beans can wear a lot of hats. Naturally, they’re a great side dish to make while your main dish cooks in the oven. I love them with Yogurt Marinated Roast Chicken . To me they can also pull double-duty as a salad, so feel free to serve them with your protein of choice and call it a day.
A grain of some kind, like Farro or Basmati Rice , will further round out the meal. They also keep well for days, so repurpose leftovers for breakfast with a Fried Egg , gently reheating the beans until just warm.
More Green Bean Recipes
Sides and Small Plates
Roasted Green Beans
Greek
Green Bean Salad with Olives and Feta
Entree
Greek Green Beans (Fasolakia)
Italian
Italian Potato Salad
Browse all Mediterranean recipes .
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Ingredients1x2x3x
- ▢ Extra virgin olive oil
- ▢ 1 medium yellow onion, chopped
- ▢ Kosher salt
- ▢ 2 pounds green beans, trimmed and halved on the diagonal
- ▢ 3 garlic cloves, minced
- ▢ 2 large tomatoes on the vine, diced
- ▢ 1/4 cup water
- ▢ 1 teaspoon ground coriander
- ▢ 1/2 teaspoon paprika
- ▢ Ground black pepper
- ▢ 3 tablespoons pine nuts (optional)
- ▢ 1 lemon, juiced
- ▢ 1/4 cup finely chopped parsley
Instructions
- Saute the onions. Coat a large skillet with a thin layer of olive oil (about 2 tablespoons) and set over medium-high heat. When the oil begins to shimmer, add the onions and a big pinch of salt and cook, tossing regularly, until fragrant and golden, about 5 minutes.
- Saute the green beans. Add the green beans and cook for about 2 to 3 minutes, tossing regularly until they just begin to soften.
- Add the flavor-makers. Add the garlic, tomatoes, and water. Season with the coriander, paprika, and a big pinch of salt and pepper.
- Simmer. Turn the heat to medium-low and cover the pan with a lid. Simmer for about 25 minutes, checking and stirring occasionally, until the green beans and tomatoes have both softened, released their liquid, and created a delicious pan sauce.
- Meanwhile, toast the pine nuts (if using). In a small skillet set over medium heat, add a drizzle of olive oil (about 1 teaspoon). Once the oil begins to shimmer, add the pine nuts and toss with a wooden spoon until they’ve turned a faint golden brown (watch carefully and do not leave the pine nuts unattended as they will burn). Transfer to a plate and set aside.
- Finish and serve. Remove the green beans from the heat and transfer to a serving platter, drizzling any pan juices over top. Finish with lemon juice, a drizzle of olive oil, chopped parsley, and pine nuts (if using).
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika , and coriander used in this recipe.
- Store green beans, covered in your refrigerator, for up to 5 days. Reheat gently until just warmed through.
Nutrition
Sauteed Green Beans
Ingredients
- Extra virgin olive oil
- 1 medium yellow onion, chopped
- Kosher salt
- 2 pounds green beans, trimmed and halved on the diagonal
- 3 garlic cloves, minced
- 2 large tomatoes on the vine, diced
- 1/4 cup water
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Ground black pepper
- 3 tablespoons pine nuts (optional)
- 1 lemon, juiced
- 1/4 cup finely chopped parsley
Instructions
- Saute the onions. Coat a large skillet with a thin layer of olive oil (about 2 tablespoons) and set over medium-high heat. When the oil begins to shimmer, add the onions and a big pinch of salt and cook, tossing regularly, until fragrant and golden, about 5 minutes.
- Saute the green beans. Add the green beans and cook for about 2 to 3 minutes, tossing regularly until they just begin to soften.
- Add the flavor-makers. Add the garlic, tomatoes, and water. Season with the coriander, paprika, and a big pinch of salt and pepper.
- Simmer. Turn the heat to medium-low and cover the pan with a lid. Simmer for about 25 minutes, checking and stirring occasionally, until the green beans and tomatoes have both softened, released their liquid, and created a delicious pan sauce.
- Meanwhile, toast the pine nuts (if using). In a small skillet set over medium heat, add a drizzle of olive oil (about 1 teaspoon). Once the oil begins to shimmer, add the pine nuts and toss with a wooden spoon until they’ve turned a faint golden brown (watch carefully and do not leave the pine nuts unattended as they will burn). Transfer to a plate and set aside.
- Finish and serve. Remove the green beans from the heat and transfer to a serving platter, drizzling any pan juices over top. Finish with lemon juice, a drizzle of olive oil, chopped parsley, and pine nuts (if using).
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika , and coriander used in this recipe.
- Store green beans, covered in your refrigerator, for up to 5 days. Reheat gently until just warmed through.
Nutrition
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