Quick and Easy Green Beans

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Quick and Easy Green BeansRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Here's a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies. (Cost for 4: $1.12)

Serves 4 (serving size: about 1/2 cup)


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12 ounces trimmed green beans
1/4 cup water
1 tablespoon butter or olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper


Hands-on: 6 Minutes
Total: 6 Minutes

1. Place green beans in a large skillet; pour in 1/4 cup water.

2. Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.

3. Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.

4. Sprinkle beans with salt and pepper.

3 Ways to Riff: • Try this technique with cut asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. • You can also try with carrot chunks, butternut squash cubes, or halved Brussels sprouts; just double the cook time and add more water if the pan dries out. • Cook tender leafy greens (spinach, baby kale, Swiss chard, or mustard greens) this way; just use a Dutch oven or other large pot with a lid.

Created date

January 2015

Nutritional Information

Calories 52
Fat 3.1 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 8 mg
Iron 1 mg
Sodium 179 mg
Calcium 33 mg