These Garlic Green Beans with Parmesan make a quick and easy side dish. You can use fresh or frozen green beans!
For some reason green beans are pretty much the only cooked vegetable I can get my 10-year-old to eat without any bargaining.
We’ve got a few definite no-nos – like sweet potato and cauliflower.
Then there are the occasional ‘ok, I suppose’ veggies – like sprouts on Christmas day
Then there’re the ‘I’ll eat them if I have to’ veggies – like broccoli, carrots and cabbage. I sometimes let him get away with eating his portion raw whilst I’m chopping the veggies for dinner.
But green beans are always a big yes. Even more so when they’re cooked with garlic and sprinkled with parmesan.
This is a very simple recipe. You’ll need the following:
How to make it
- Par-cook the green beans in a large pan of boiling water for 3 minutes.
- Drain them, then fry in a little oil and butter along with garlic, salt and pepper for 3-4 minutes until just tender.
- Drizzle over the lemon juice and sprinkle with parmesan before serving.
More topping ideas?
How about swapping out the parmesan for crispy onions (you can buy these ready-made from the store), fried shallots (slice into thin rings and fry in a tablespoon of vegetable oil until lightly browned), crispy bacon, toasted garlic breadcrumbs, toasted lemon and herb breadcrumbs, toasted flaked almonds.
What to eat with green beans:
These green beans are part of my Roast Dinner Section where you’ll find roast dinner recipes that will go great with them. But here are some extra ideas:
Scalloped Potatoes with Ham
More Vegetable Side Dishes:
- Simple Butter Pepper Carrots
- Crispy Roast Potatoes
- Creamy Mashed Potatoes
- Baked Parmesan Sprouts with Bacon
- Easy Cauliflower Cheese
The recipe video:
Garlic Green Beans with Parmesan
Ingredients
- 450 g (16 oz) fresh green beans
- ½ tbsp olive oil
- ½ tbsp unsalted butter
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice
- 30 g (1/3 cup) grated parmesan cheese
Instructions
- Place the green beans in a large pan of boiling water and boil them for 3 minutes (this partially cooks the green beans, whilst retaining their vibrant colour). Drain the green beans in a colander.450 g (16 oz) fresh green beans
- Heat the oil and butter in a large frying pan (skillet) over a medium heat, until the butter starts to foam, then add the green beans, garlic, salt, and pepper.½ tbsp olive oil, ½ tbsp unsalted butter, 2 cloves garlic, ¼ tsp salt, ¼ tsp black pepper
- Cook the green beans, stirring often, for 3-4 minutes until just tender.
- Drizzle over the lemon juice and transfer to a serving plate, then sprinkle with parmesan before serving.1 tsp lemon juice, 30 g (1/3 cup) grated parmesan cheese
Video
Notes
Using frozen green beans?
You can use frozen green beans.Use fine whole green beans and follow the instructions in exactly the same way as for fresh green beans.
Bake in the oven instead?
If you'd prefer to bake in the oven there's no need to par-cook the beans in water first.Instead place the green beans on a baking tray and drizzle on the oil. Sprinkle with salt and pepper and cook in the oven at 200C/400F for 15 minutes. Add the garlic, toss together and cook for a further 2 minutes, then remove from the oven, drizzle on the lemon juice and sprinkle on the parmesan before serving.
Nutritional information is per serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this a side to the honey salmon and it was delicious. Easy to make and the sharpness of the Parmesan was a winning combination.
AMAZING BEANS!
Thankyou Nicky, everyone who has them falls in love with them, even kids! ❤️
Delicious, simple,fast… what more do you want?
Just lovely, nice to shake up green beans. Everyone enjoyed these. Went great with the creamy pan fried chicken with white wine.
Made these the other day to go with your slow cooker roast beef. Absolutely fantastic, thanks for sharing!
Everything looks so yummy 🙂 I think we will be trying these expeditiously during our quarantine. Stay safe … stay healthy … and we will let you know how we liked them
Thanks Sandi,
Yes please do let us know if you make them. We love hearing how our readers get on with the recipes.
Thanks
Chris & Nicky