Active Time:5 minsTotal Time:5 minsServings:4Jump to Nutrition Facts
Active Time:5 minsTotal Time:5 minsServings:4
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Quick & Easy Green Beansare an easy way to prepare a favorite vegetable. Snappy antioxidant-rich green beans become crisp-tender and then are simply seasoned. Keep reading for our expert tips, including how to make sure your green beans don’t become mushy or tough.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Diana Chistruga
Cook Mode(Keep screen awake)Ingredients12ouncestrimmed green beans¼cupwater1tablespoonbutter or olive oil¼teaspoonsalt¼teaspoonblack pepper
Cook Mode(Keep screen awake)
Ingredients
12ouncestrimmed green beans
¼cupwater
1tablespoonbutter or olive oil
¼teaspoonsalt
¼teaspoonblack pepper
Directions
Place green beans in a large skillet; pour in 1/4 cup water.
Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.
Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.
Sprinkle beans with salt and pepper.
Frequently Asked Questions
Fresh green beans should remain unwashed until you are ready to use them. Store unwashed beans in the refrigerator crisper drawer for up to 7 days. You can keep them in the packaging they came in from the grocery store or put them in a zip-top bag. (Note: The refrigerator crisper drawer makes a difference in keeping vegetables crisp, and it’s where you want to store any fresh meat and fish you’ll soon be preparing.) The beans are still good if they feel firm and you can snap them in two. If you’re not planning to use them within a week, you can blanch and freeze them.
Yes, rinse fresh beans just before you cook them (you would do this with canned beans too). Don’t wash fresh beans until right before cooking, but if you do, remove as much moisture as possible before putting them in a zip-top bag. Consider adding a paper towel to the bag to absorb any remaining moisture.
Beans are better trimmed. Snip off the ends to remove the stem and the little nub on the other end. They will be consistently tender when cooked, and you won’t have to worry about anything getting stuck between your teeth. Depending on how many pounds of beans you plan to cook, you can quickly trim them in one of two ways: Snip off the ends using kitchen shears, or line the beans up on a cutting board and slice through the ends all at once.
Pair these green beans with all your favorite main courses. Try them with some of ours:Cranberry-Rosemary Stuffed Pork LoinandAir-Fryer Salmon with Horseradish Rub.
Cooking Light
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Nutrition Facts(per serving)52Calories3gFat6gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
