Wondering about how to cook green beans? There are a variety of options, including steaming, simmering, roasting, stir-frying, and sautéing. Simmering green beans on the stovetop is a fast and foolproof way to achieve consistent results every time, offering a simple side dish to accompany countless meals.
I know I’m not alone in saying that I don’t consider my Thanksgiving dinner to be complete without green bean casserole. But green beans are a wonderful vegetable that can and should be enjoyed all year long! They make a fantastic accompaniment to so many meals. While there are a variety of green bean cooking methods (you should check out my roasted green beans recipe), simmering them in a large pot of water is a fast, easy way to create a healthy side dish in no time. Follow along and learn how to cook green beans!
How to Cook Green Beans (Simmering Method)
Since this is more of a cooking technique than a recipe, you can adjust the amount of green beans being cooked based on the number of servings. I typically aim for around 1 cup of green beans per person.
1. Bring Water to a Simmer
Fill a large pot with water and bring it to a simmer over medium-high heat. Meanwhile, place a colander in the sink.
2. Trim The Green Beans
While the water is heating up, you want to trim the stem end from each green bean. I love using my kitchen sheers to quickly get the job done. If you don’t have kitchen shears, a regular chef’s knife will also get the job done.
3. Cook the Green Beans
Once the water is simmering, add the beans and cook for around 4 to 5 minutes. The length of time may vary depending on the quantity of green beans and the desired texture.
Green beans can be served either crisp-tender or fully tender (I prefer a bit of texture). The best way to tell when your veggies are done is to taste them close to the end of the cooking time. Once the green beans are ready, drain through the colander.
4. Add Seasonings
Toss with a light coating of extra virgin olive oil, then season with salt, pepper and any other desired seasonings (I love adding crushed red peppers and a squeeze of fresh lemon juice).
How to Buy Green Beans
Look for green beans that snap when bent in half. They shouldn’t be rubbery or shriveled. Haricot verts and long beans are more tender, but should still feel crisp. Avoid beans with dark spots and blemishes.
How to Store Green Beans
Store uncooked green beans in the refrigerator in a paper bag inside of an open plastic bag for up to one week. Green beans quickly lose moisture and sweetness after being picked, so enjoy them as soon as possible.
More Vegetable Recipes
If you liked this green bean tutorial, you may also like my Roasted Broccoli with Garlic and Lemon, Blistered Shishito Peppers with Sriracha Aioli, and Roasted Grape Tomatoes with Oregano and Thyme! I also love this green bean casserole from Alton Brown.
How to Cook Green Beans (Simmering Method)
Ingredients
- 4 cups green beans
- 2 teaspoons extra virgin olive oil, or more if desired
- Kosher salt to taste
Instructions
- Bring a large pot of water to a boil over medium-high heat. Meanwhile, place a colander in the sink.
- While the water is coming to a boil, trim the stem end from each green bean using kitchen shears or a chef's knife.
- Once the water is simmering, add the beans and cook for around 4 to 5 minutes. The length of time may vary depending on the quantity of green beans and the desired texture. Green beans can be served either crisp-tender or fully tender (I prefer a bit of texture). The best way to tell when your veggies are done is to taste them close to the end of the cooking time. Once the green beans are ready, drain through the colander.
- Toss with a light coating of extra virgin olive oil, then season with salt, pepper and any other desired seasonings (I love adding crushed red peppers and a squeeze of fresh lemon juice).
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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Taryn says
Thanks for the tips on cooking green beans! This was very helpful
Allison says
I already have them trimmed and ready to cook with dinner tonight. Thanks for sharing your technique!