Sautéed Green Beans
This easy sautéed green beans recipe is one of the best ways to make the perfect side dish for your next dinner! This simple side dish goes great with wany weeknight dinner and serves well for holiday meals. This vibrant green bean recipe uses the natural flavors from a good kick of garlic, mushrooms, onions, tomatoes, and more to enhance regular green beans into something amazing!
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There’s so much great flavor in these green beans and they make great use of a very simple concept. Sautéing green beans with all of these different ingredients is a great way to add a flavorful, easy side dish to your family’s favorite dishes. The cooking process allows the broth, mushrooms, and other vegetables to meld into the green beans.
The savory flavor from the broth, mushrooms, and others makes this one of our favorite ways to enjoy green beans!
Adding some extra ingredients is an easy way to mix it up in terms of flavor with this side dish. Try a fresh squeeze of lemon juice, red pepper flakes, or swapping out the tomatoes for cherry tomatoes for some different takes.
Serve this easy recipe with almost any main dish you can think of. This goes great with meatloaf, ham, turkey, and roast chicken, just to name a few.
If you can, this is one of those recipes where having fresh ingredients can really give it that extra step up and set it apart from the rest. Use fresh garlic, fresh herbs, and fresh green beans right from the grocery store or farmers market.
Why You’ll Love this Recipe:
Simple and flavorful: Just a few ingredients come together to create a savory, well-balanced side dish.
Veggie-packed: A healthy way to add more greens to your plate with the bonus of umami-rich mushrooms and bright tomato.
Customizable texture: Simmer longer for softer green beans or keep it short for a crisp-tender bite.
Pairs with anything: Works beautifully alongside chicken, beef, or fish, or even as part of a vegetarian meal.
One-pan convenience: Easy to prep and cook with minimal cleanup.
Ingredients to Make Sautéed Green Beans:
- green beans: Use fresh green beans trimmed and cut into 2-inch pieces. They hold up well to simmering and retain a nice bite if not overcooked.
- button mushrooms: Quartered for quick searing; they add rich, earthy flavor and absorb seasoning beautifully.
- onion: Thinly sliced to cook down quickly and blend into the base of the dish.
- tomato: Diced and added at the end for brightness, moisture, and a touch of acidity.
- garlic: Minced and sautéed for savory depth—use fresh for best flavor.
- beef broth: Adds bold flavor and helps cook down the vegetables; chicken broth is a fine substitute if needed.
- dried oregano: A classic pairing with tomato and garlic, adds herby aroma and warmth.
How to Make Sautéed Green Beans:
- In a large skillet, heat a small amount of olive oil. Add the quartered mushrooms and cook for 3–5 minutes until browned and softened.
- Stir in the sliced onion and sauté for another 2–3 minutes until the onion starts to soften.
- Add the green beans, diced tomato, minced garlic, oregano, salt, black pepper, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat slightly. Let it simmer uncovered for 10–15 minutes, depending on how tender you prefer your green beans.
- Adjust seasoning to taste and serve warm.
Recommended Equipment
Recipe Notes & Tips:
- Use a hot pan for mushrooms: Searing mushrooms in a hot skillet without crowding helps them brown instead of steam.
- Don’t rush the onion: Letting the onion soften before adding the broth builds a better flavor base.
- Simmer time is flexible: Cook for 10 minutes for crisp-tender beans or up to 15 minutes for softer texture—adjust to your preference.
- Broth choice matters: Beef broth gives the dish a deeper, more robust flavor, but chicken or vegetable broth can be used if preferred.
- Finish with fresh herbs: A sprinkle of fresh parsley or basil at the end can add color and a fresh finish.
Serving Suggestions:
- Tuscan Chicken
- Ground Beef Stroganoff
- Maple Roasted Ham
- Dijon Chicken
- Healthy Meatloaf
- Honey Mustard Chicken
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezer: Not recommended. The texture of the green beans and mushrooms can become mushy after freezing and thawing.
Make ahead: You can prep the vegetables (slice onions, chop tomatoes, trim green beans) a day in advance and store them separately in the fridge to speed up cooking.
FAQs:
Yes, but the texture may be softer than fresh beans. Add them straight to the pan (no need to thaw), and reduce the simmer time slightly.
It can be! Just use vegetable broth instead of beef broth to keep it vegetarian or vegan.
Absolutely. Use about 1 cup of halved cherry tomatoes in place of the diced tomato for a slightly sweeter bite.
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Sautéed Green Beans
Ingredients
- 12 ounces fresh green beans, cut into 2-inch pieces
- 8 ounces button mushrooms, quartered
- 1 medium onion, thinly sliced
- 1 medium tomato, diced
- 2 garlic cloves, minced
- 1 cup beef broth
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large skillet, heat a small amount of olive oil. Add the quartered mushrooms and cook for 3–5 minutes until browned and softened.
- Stir in the sliced onion and sauté for another 2–3 minutes until the onion starts to soften.
- Add the green beans, diced tomato, minced garlic, oregano, salt, black pepper, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat slightly. Let it simmer uncovered for 10–15 minutes, depending on how tender you prefer your green beans.
- Adjust seasoning to taste and serve warm.
Video
Nutrition
Notes
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- Use a hot pan for mushrooms: Searing mushrooms in a hot skillet without crowding helps them brown instead of steam.
- Don’t rush the onion: Letting the onion soften before adding the broth builds a better flavor base.
- Simmer time is flexible: Cook for 10 minutes for crisp-tender beans or up to 15 minutes for softer texture, adjust to your preference.
- Broth choice matters: Beef broth gives the dish a deeper, more robust flavor, but chicken or vegetable broth can be used if preferred.
- Finish with fresh herbs: A sprinkle of fresh parsley or basil at the end can add color and a fresh finish.
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