With this quick recipe, you can enjoy inviting steamed green beans just like you want them: bright green, flavorful, and tender yet slightly crispy.
Flavorful Steamed Green Beans
Green beans are a staple in my house and my kids love when I serve Parmesan green bean fries and spicy green beans. Yes, that's how good you can make green beans taste with the right recipes.
So if green beans have been on your radar for a while but you're not sure how to make them tasty and crispy instead of those soggy, bland steamed green beans, you’ll love this simple 15-minute recipe.
How to Steam Green Beans
- Prep the green beans.
Rinse and trim off the ends with a knife. You can steam them whole or slice them into smaller pieces. - Prep the steamer basket.
Place the steamer basket inside a skillet or a pot (make sure you have a lid that fits). Fill it with enough water to almost come up to the steam basket holes. - Steam.
Place the green beans on top of the steam basket, and bring the water to a boil. Once boiling, continue to steam the green beans for about 5 minutes. - Check tenderness.
Check for desired tenderness after 5 minutes. You're looking for a bright green color with a slightly crisp texture. - Season and enjoy!
Serve immediately topped with butter, salt, and pepper.
Laura’s Success Tips for Steamed Green Beans
Both steaming or boiling green beans will yield a healthy side dish without added fats since both use water to cook them. Steaming is faster than boiling, and you retain more nutrients as well.
After 5 minutes of steaming green beans over boiling water, they should get a crisp and slightly tender texture. If green beans are undercooked, they’ll be too firm. If they are overcooked, they’ll be soggy. I recommend checking the desired tenderness after 5 minutes of cooking, and adding 1 or 2 extra minutes if you want them a little more tender.
Green beans can turn brown when they are cooked for too long under high heat –blanching them stops this process. This is also called the Maillard reaction, which changes the colors of the green bean’s sugar-amino acids.
Green beans turn rubbery when they are overcooked, regardless of the method. It’s best to keep an eye on them and, when in doubt, follow a recipe.
What to Serve with Steamed Green Beans
My favorite ways to serve steamed green beans include baked chicken pieces, pan-seared chicken breasts, Southern mashed potatoes, and over a tasty Nicoise salad.
Steamed Green Beans in a Pan (Beginners)
Ingredients
- 1 lb fresh green beans
- 1 tablespoon butter or olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Prep
- Rinse the green beans, and with a knife, trim off the ends. You can steam them whole or slice them into smaller pieces.
- Place the steamer basket inside a skillet with sides or a pot -make sure you have a lid that fits. Once the basket is in place, fill the skillet or pot with enough water to *almost* come up to the steam basket holes.
- Place the green beans on top of the steam basket and cover the skillet or pan with a lid.
Cook
- Turn the heat on high and bring the water to a boil. Once boiling, reduce the heat and continue to steam the green beans for about 5 minutes.
- Check for desired tenderness after 5 minutes. You're looking for a bright green color with a slightly crisp texture. Once ready, remove the pot from the heat source and keep it uncovered.
Serve
- Transfer the green beans from the basket onto a serving bowl. Top with butter, salt, and pepper and toss to coat. Serve immediately.
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Karen says
Can I steam these a day ahead of time and keep them in the refrigerator – then reheat them?
Laura Fuentes says
Yes. You can do that!