Fresh, crisp Skillet Green Beans made in just 15 minutes is one of life’s simple pleasures! Made in just one pan and infused with garlic and lemon with just the right amount of red pepper, these green beans are sure to be at the top of your side dish list in no time.
Most every home cook I know has a green bean recipe. I’ve got a few in my recipe file that I rotate through depending on the time of year and what I’m serving as a main dish. But I can say without a doubt, THIS recipe is my go-to, all-time favorite.
There is a little back story to this recipe. Years ago, when I first got married, I found out that Mr. was not a big fan of veggies. Being a true southerner who loves eating seasonal fresh vegetables, I was floored. I also learned that he was a card-carrying member of the “no mushy beans” club. Now, that I could get behind because I’d never liked the cooked to death beans that so many folks associate with southern cooking. So, after all of these realizations, I had to come up with a recipe that both of us would like. Thus, Skillet Green Beans was born.
Skillet Green Beans Ingredients
- Fresh Green Beans
- Olive Oil
- Garlic
- Red Pepper Flakes
- Lemon Zest and Juice
- Salt
How To Make This Recipe
This recipe is so simple and ready in about 15 minutes.
- First, wash and dry the green beans. I use a clean dish towel to pat them dry.
- Second, trim off the ends. You can snap them off or use a paring knife to trim off both ends.
- Now, when it’s time to cook the beans, make sure to choose the right pan. Use one that’s big enough to hold the total amount of green beans. If the pan is too small, the beans will steam instead of blistering, which is what you want. I use a cast-iron skillet. To start cooking, heat the oil making sure to get the pan hot.
- Next, add in the red pepper and green beans and toss in the olive oil.
- After cooking for about 5 minutes, add in the garlic, lemon juice, zest, and salt.
- The beans are done when they turn a beautiful bright green color. That’s it. Taste and season with salt and little black pepper. Then…dig in!
More Veggie Side Dish Recipes…
- Southern Fried Corn
- Super Easy Roasted Broccoli
- Air Fryer Baked Potatoes
- Pear and Spinach Salad with Balsamic Vinaigrette
- Twice Baked Sweet Potatoes
Skillet Green Bean Questions, Answered
Start with a large, hot skillet — I use cast iron. Get the oil really hot first, then add the green beans and red pepper flakes and toss them to coat. Let them cook for about 5 minutes, then add the garlic, lemon juice, zest, and salt. The whole thing takes about 15 minutes and the beans turn a beautiful, bright green when they’re done.
Cast iron is my preference — it holds heat beautifully and gives the beans that perfect blister you’re looking for. The key is making sure the pan is large enough so the beans cook in a single layer. If the pan is too small, they’ll steam instead of blister, and you’ll miss out on that crispy texture.
High heat and a hot pan are the secret. Don’t overcrowd the skillet, and don’t cover it — you want the moisture to escape so the beans stay crispy and bright. Cook them just until they’re tender with a little bit of snap left. Once they turn that beautiful bright green color, they’re done.
The base recipe is garlic, lemon, and red pepper flakes, but there’s a lot of room to make it your own. Crumbled bacon is amazing. A handful of toasted almonds adds great crunch. Parmesan cheese or a drizzle of balsamic glaze are also wonderful additions depending on what you’re serving them with.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green bean – wash, dried and trimmed
- ¼ teaspoon red pepper flakes
- 3 cloves garlic – minced
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice
- salt – to taste
Instructions
- In a large, heavy-bottom skillet, heat olive oil over medium-high heat. Add the red pepper flakes and green beans. Toss together. Cover pan with a lid or sheet of tin-foil and cook for 6 minutes. Remove lid, lower heat to medium then add in garlic, lemon juice, and zest. Toss and cook for 3 more minutes until beans are bright green and done but still are crisp.
- Taste and season with salt and pepper. Serve immediately.
Nutrition
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I am making this to go with your crock pot chicken thighs which we love! Can I use frozen green beans? Cant wait to try!
That sounds like a delicious combo—those Crock Pot Chicken Thighs are a favorite around here too! Yes, you can absolutely use frozen green beans. No need to thaw first, just adjust your cook time a bit if needed. Hope y’all enjoy! ~Donya
Delicious. Thank you for the recipe.
You are welcome, Cheryl.
~Donya
Hello! Can I roast them in the oven? Thank you!
I’ve never tested the recipe that way. Let me know how it turns out if you make it in the oven.
~Donya
Very good
Thank you so much!
~Donya
Love the recipes- perfect most times for a smaller family. Thank you!
Thank you!
~Donya
Absolutely amazing I did nothing different!!
Hey there Mary!
Thank you so much, I’m thrilled to hear you liked it!
Can I use can green beans instead of fresh, I have a hard time finding fresh beans this time of the year. Any suggestions?
Sure – just shorten the cooking time.
My rating is for the delicious looking recipes you post. I am just getting over chemotherapy and radiation (which burned my esophagus) so I haven’t tried any of your recipes yet. I am saving every one of your emails, though and can’t wait until I can eat solid food again!
Hey there Paula!
Thank you so much for reaching out and sharing this with me, I am truly humbled by your kind words! Congratulations on finishing chemotherapy, the strength it takes is incredible. I really hope you enjoy these recipes during your recovery; after all, nothing cures the soul like comfort food! Thank you so much for your rating and your sweet words of support. Please let me know whenever you try a recipe, I’d love to hear your thoughts! Thank you so much!
~Donya
I loved this recipe! Tasty and healthy, easy and fast! Thank you for sharing it. Im pinning it right now! 😊🙏🏽
Thanks, Alba! I’m so glad you liked the recipe. It’s also great to hear from you.
Have a wonderful day,
~Donya
I love these green beans. I let them cook till they’re just fork tender because no one here likes crispy beans, and they’re great!
Yep, Daniela, that’s how I like them too!
Thanks for the 5 star rating.
Have a wonderful day,
~Donya
Can garlicky green beans be made with frozen green beans?
Hey Leita.
I think frozen would work. Just make sure they are drained well and dried as much as possible. Let me know how they turn out!
Happy Easter,
~Donya