To make boiled green beans, simply drop them into salted boiling water and cook them until tender-crisp and not a second longer. Drain, add salt and butter, and enjoy! This easy side dish is ready in 20 minutes.
I have a large collection of vegetable recipes, but sometimes, the simplest recipes are the best. Green beans are now in season. When they are very fresh, the most enjoyable way to savor them is to simply boil them in salted water until tender-crisp and sprinkle them with kosher salt. Easy and delicious!
Ingredients
The list of ingredients needed for this recipe is delightfully short - you'll only need three of them! See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh green beans: I use standard beans, not the ultra-thin French haricot vert.
- To season: I season the beans minimally with kosher salt.
- Butter: I love European-style butter - it's incredibly rich and creamy - but any butter will be great.
- Variation: You can sprinkle the cooked beans with grated Parmesan or bacon bits for extra flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Trim the beans' ends. Drop them into salted boiling water and cook them for about 5 minutes.
Drain and season generously with coarse salt.
Serve them topped with butter.
This is the first time this year that I bought fresh green beans, and I wanted them to come out perfect. I followed the recipe, and they were delicious.
D E Scott
Read more comments
This is the first time this year that I bought fresh green beans, and I wanted them to come out perfect. I followed the recipe, and they were delicious.Recipe Tips
- Before cooking, pick through the green beans and discard any that are withered or discolored. This simple cooking method is suitable only for the freshest of beans.
- You want the green beans to remain firm. Soft and limp will not do! So, take care not to overcook them. When properly cooked, they are so inherently tasty that the only seasoning they need is a sprinkle of coarse kosher salt and maybe a pat of butter.
- If using haricot verts, which are thinner, they should be ready after about 4 minutes.
Recipe FAQs
I prefer to leave them whole - they make a great finger food when left at their full length. But to serve at dinner, you can cut them into 3-inch pieces.
I don't recommend that. The fresh ones are better in terms of flavor and texture. I've got nothing against frozen veggies - they have their place and I use them often, just not in this recipe.
Yes. Sometimes, I add a generous pinch of garlic powder and dried thyme.
Yes! The butter does enhance their flavor, but when not overcooked, fresh green beans are delicious with just a sprinkle of kosher salt.
Serving Suggestions
This is a versatile side dish that goes with anything. I often serve it with one of the following main courses:
- Ribeye roast
- Baked pork chops
- Shrimp scampi
- Baked chicken thighs
- Pan-fried salmon, as shown in the photo below:
Sometimes, I top them with a couple of poached eggs for an easy and delicious meatless dinner.
By the way, when green beans are fresh and crisp, they make not just a great side dish but a wonderful snack you can serve and eat as finger food, getting that peculiar satisfaction we humans get when we eat something crunchy and salty.
Storing and Using the Leftovers
Although they taste best when freshly cooked, you can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power, or chop them and add them cold to a salad.
Sometimes, I replace the asparagus in this asparagus salad with leftover green beans. The photo below shows reheated beans served with a pork chop.
Recipe Card
Simple Boiled Green Beans
Video
Ingredients
- 1 pound fresh green beans - ends trimmed
- 2 teaspoons Diamond Crystal kosher salt - divided; or 1 teaspoon, divided, of any other salt, including Morton kosher salt
- 1 tablespoon butter - optional
Instructions
- Bring a large pot of water to a boil. Add 1 teaspoon of kosher salt.
- Drop the green beans into the boiling water. Bring back to a full boil and cook, uncovered, until the beans are just tender, about 5 minutes. But start checking after 3 minutes (use a fork to take one out of the pot and taste. Careful - they'll be hot!).
- Drain the beans into a colander, shake them dry, and season with kosher salt.
- Serve immediately. You can use other seasonings, and a generous pat of butter on top of the hot green beans is heavenly. But really, when they are fresh, they only need brief boiling and some salt.
Notes
- Before cooking, pick through the beans and discard any that are withered or discolored. This simple cooking method is suitable only for the freshest of beans.
- I prefer to leave the beans whole - they make a great finger food when left at their full length. But to serve at dinner, you can cut them into 3-inch pieces.
- It's important that the beans remain firm. Soft and limp will not do! So take care not to overcook them. When properly cooked, they are so inherently tasty that the only seasoning they need is some coarse kosher salt and maybe a pat of butter.
- Although they taste best when freshly cooked, you can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power, or chop them and add them cold to a salad.
- The nutrition info is for the green beans and the salt sprinkled on them after cooking. It does not include the butter or the salt added to the cooking water.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
June Gallo says
How many pounds of green beans for 10 people?
Vered DeLeeuw says
Hi June
2.5 pounds.
Josephine says
I used to overcook green beans - no wonder I didn't like them! Thank you, Vered, for teaching me how to cook them properly.
Vered DeLeeuw says
You're very welcome, Josephine!
D E Scott says
This is the first time this year that I bought fresh green beans, and I wanted them to come out perfect. I followed the recipe and the green beans were delicious.
Vered DeLeeuw says
Glad you enjoyed this recipe! Thanks for your feedback.