Garlic Butter Yellow Beans
Tender yellow beans sautéed in garlic, butter, and olive oil until golden and lightly crisp. A fast, healthy, and flavorful side that’s high in fiber, low in saturated fat, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large sauté pan or skillet
- 1 knife or kitchen scissors
- 1 cutting board
- Measuring Spoons
- Spatula or wooden spoon
Ingredients
- 1 lb yellow beans trimmed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves minced
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Trim and Prepare the Beans: Start by preparing your yellow beans. Using a sharp knife or kitchen scissors, carefully snip off both ends of each bean. This ensures a tender texture and removes any tough or fibrous tips. Rinse the trimmed beans under cold water and pat them dry with a clean kitchen towel or paper towels. Dry beans will sauté more evenly and develop golden edges rather than steam.
- Mince the Garlic: Peel three fresh garlic cloves and mince them finely. The goal is to create small pieces that will release their aroma and infuse the butter and oil with flavor. Set the minced garlic aside in a small bowl, ready to add to the pan when the butter and oil are hot.
- Heat the Pan and Melt Butter: Place a large sauté pan or skillet over medium-high heat. Allow it to warm for 1–2 minutes so that it reaches the ideal cooking temperature. Add two tablespoons of butter and one tablespoon of olive oil to the pan. Stir gently until the butter melts completely and combines with the oil, creating a rich, shimmering base for your beans.
- Sauté the Garlic: Once the butter and oil are hot, add the minced garlic to the pan. Stir constantly for about 30–45 seconds. Watch carefully—garlic cooks very quickly and can burn if left unattended. At this point, the kitchen will fill with a fragrant aroma, signaling that the garlic is ready and infused into the fat.
- Add the Yellow Beans to the Pan: Carefully place the trimmed yellow beans into the pan with the garlic-butter mixture. Use a spatula or wooden spoon to toss them gently, ensuring each bean is coated in the flavorful fat. Make sure the beans are spread evenly across the pan in a single layer if possible; this helps them cook evenly and develop a slight crisp on the edges.
- Cook Until Tender and Crisp: Allow the yellow beans to sauté over medium-high heat for 3–5 minutes. Stir occasionally, turning the beans so all sides develop golden edges while maintaining a slight crunch. Test doneness by poking a bean with a fork—it should be tender but not mushy. The goal is beans that are cooked through yet still have a satisfying bite.
- Season the Beans: In the final minute of cooking, sprinkle ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper evenly over the beans. Stir well so that the seasonings distribute evenly. Taste and adjust if necessary, remembering that the crispy bits of garlic and butter at the bottom of the pan add concentrated flavor.
- Scrape and Incorporate Crispy Bits: Before removing the beans from the pan, gently scrape the bottom with a spatula to lift any golden, crispy pieces of garlic and butter. These are intensely flavorful and should be folded back into the beans for maximum taste.
- Plate and Serve: Transfer the yellow beans onto a serving dish, making sure to include those crispy garlic bits. Arrange them attractively, as presentation enhances enjoyment. Serve immediately while warm for the best flavor and texture.
Notes
- Always prep ingredients ahead of time: trim the yellow beans, mince the garlic, and measure the butter, olive oil, salt, and pepper. This ensures a smooth, stress-free cooking experience.
- Use a large skillet or sauté pan to allow even cooking and proper golden crisping of the beans.
- Maintain medium-high heat to get slightly crispy edges without burning the garlic.
- Taste and adjust seasoning at the end to make sure the natural sweetness of the yellow beans shines through.
- Don’t forget to scrape the bottom of the pan for the delicious, flavorful bits—they elevate the dish.
