15 Easy Green Bean Recipes

You'll discover that green beans are far more versatile than you might expect. From quick weeknight sides to impressive holiday dishes, these 15 recipes transform the humble vegetable into something special. Whether you're craving the crunch of Parmesan-crusted fries or the comfort of a creamy three-cheese gratin, there's a preparation method that'll fit your taste and time constraints. Let's explore how simple ingredients and basic techniques can elevate this everyday vegetable into something extraordinary.

Classic Garlic Sautéed Green Beans

Classic Garlic Sautéed Green Beans transforms ordinary green beans into a flavorful side dish that pairs perfectly with almost any main course. The combination of fresh garlic, butter, and perfectly crisp-tender green beans creates a simple yet sophisticated flavor profile that appeals to both casual and refined palates.

This quick-cooking method preserves the bright green color and natural sweetness of the beans while adding just enough seasoning to enhance their natural flavor. The dish comes together in under 15 minutes, making it an excellent choice for busy weeknight dinners or elegant dinner parties.

• 1 pound fresh green beans, trimmed
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water

Bring a large pot of salted water to boil. Add green beans and blanch for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain the beans and pat them dry. Heat butter and olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the blanched green beans to the skillet and season with salt and pepper. Sauté for 3-4 minutes, tossing occasionally, until the beans are heated through and reach your desired tenderness.

The success of this dish largely depends on proper bean preparation and cooking time. Trim both ends of the beans before cooking, and make sure they're completely dry before adding them to the hot pan to achieve the best sear. If the beans seem too firm after sautéing, add 1/4 cup water to the pan and cover for 1-2 minutes to steam them to perfection.

Asian-Style Sesame Green Beans

Asian-Style Sesame Green Beans transform ordinary green beans into a flavorful side dish that pairs perfectly with rice and Asian-inspired main courses. The combination of sesame oil, soy sauce, and garlic creates a savory umami flavor profile that elevates this simple vegetable to new heights.

This quick and easy recipe takes less than 15 minutes to prepare, making it an excellent choice for busy weeknight dinners. The beans retain their crisp-tender texture while absorbing the rich Asian flavors, and a sprinkle of toasted sesame seeds adds both visual appeal and a delightful nutty crunch.

• 1 pound fresh green beans, trimmed
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 tablespoons toasted sesame seeds
• 1/4 teaspoon black pepper
• Salt to taste

Blanch the green beans in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain and pat dry with paper towels.

Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the blanched green beans and stir-fry for 2-3 minutes. Mix in soy sauce, rice vinegar, and sugar, continuing to cook for another 1-2 minutes until the sauce slightly thickens and coats the beans. Remove from heat and toss with toasted sesame seeds and black pepper.

For best results, avoid overcrowding the pan when stir-frying the beans. Work in batches if necessary to ensure each bean gets proper contact with the hot surface. The beans should be dry before adding them to the hot oil to prevent splattering and achieve the best sear. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the texture is best when served immediately.

Crispy Parmesan Green Bean Fries

Crispy Parmesan Green Bean Fries transform ordinary green beans into an addictive, crunchy side dish that rivals traditional French fries. This healthier alternative maintains the satisfying crunch while incorporating the nutty, salty notes of Parmesan cheese and a perfectly seasoned coating.

These baked green bean fries aren't only a great way to get picky eaters to enjoy their vegetables but also serve as an excellent appetizer or side dish for casual dinners and parties. The combination of fresh green beans and a crispy, cheesy exterior creates a memorable dish that's both nutritious and indulgent.

• 1 pound fresh green beans, trimmed
• 2 large eggs
• 1 cup Parmesan cheese, finely grated
• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Wash and thoroughly dry the green beans, as excess moisture will prevent proper crisping.

In one shallow dish, beat the eggs. In another shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, salt, and pepper.

Working in batches, dip the green beans in the beaten egg, then coat them in the Parmesan-breadcrumb mixture, pressing gently to ensure even coverage. Arrange the coated green beans in a single layer on the prepared baking sheet, leaving space between each piece. Lightly spray the coated green beans with cooking spray to help achieve a golden-brown finish. Bake for 12-15 minutes, turning halfway through, until the coating is crispy and golden brown.

For best results, serve the green bean fries immediately while they're hot and crispy. Keep in mind that overcrowding the baking sheet will result in steaming rather than crisping, so work in batches if necessary. The green beans can be breaded up to 4 hours in advance and stored in the refrigerator until ready to bake, but they should be brought to room temperature before cooking for even crisping.

Lemon Butter Green Beans With Almonds

Lemon butter green beans with almonds is a classic side dish that combines the crisp freshness of green beans with rich, nutty flavors. The bright citrus notes from fresh lemon complement the natural sweetness of the beans, while toasted almonds add a satisfying crunch to every bite.

This versatile recipe works well alongside both casual weeknight dinners and elegant holiday meals. The dish can be prepared in under 20 minutes, making it an excellent choice for busy cooks who want to serve a nutritious and flavorful vegetable side dish.

• 1 pound fresh green beans, trimmed
• 3 tablespoons butter
• 1/3 cup sliced almonds
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced

Bring a large pot of salted water to a boil and add the green beans. Cook for 4-5 minutes until crisp-tender, then immediately transfer to an ice bath to stop the cooking process. While the beans are cooling, toast the almonds in a dry skillet over medium heat for 2-3 minutes until golden brown, stirring frequently to prevent burning. Remove almonds and set aside.

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Drain the green beans thoroughly and add them to the skillet, tossing to coat with the garlic butter. Add lemon juice, zest, salt, and pepper. Cook for an additional 2-3 minutes until the beans are heated through. Transfer to a serving dish and top with the toasted almonds.

For best results, avoid overcooking the green beans – they should maintain their bright green color and slight crunch. The dish can be partially prepared in advance by blanching the beans and storing them in the refrigerator, then completing the final steps just before serving. If using frozen green beans instead of fresh, adjust the initial cooking time accordingly and ensure they're thoroughly thawed and patted dry before adding to the butter mixture.

One-Pan Green Beans With Bacon

This one-pan recipe minimizes cleanup while maximizing flavor, as the green beans cook in the same pan as the bacon, absorbing all those delicious drippings. The entire dish comes together in under 30 minutes, making it an excellent choice for both weeknight dinners and holiday meals.

Ingredients:

• 1 pound fresh green beans, trimmed
• 6 slices bacon, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/4 cup water

Cook the bacon pieces in a large skillet over medium heat until they start to crisp, about 5-7 minutes. Remove half the bacon grease, leaving enough to coat the pan. Add the green beans to the skillet and toss them with the bacon. Add garlic, salt, and pepper, then pour in the water. Cover the skillet and let the beans steam for 5-7 minutes until they reach your desired tenderness.

Remove the lid and add the butter. Continue cooking uncovered for 2-3 minutes, stirring occasionally until the water evaporates and the beans are glazed with the bacon drippings and butter. The bacon should be fully crispy at this point, and the beans should be bright green and tender-crisp.

For best results, avoid overcrowding the pan as this can lead to steamed rather than crispy bacon. If the beans are particularly thick, consider blanching them in boiling water for 2 minutes before adding them to the skillet for more even cooking. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the bacon may lose some crispiness upon reheating.

Mediterranean Green Bean Salad

Mediterranean Green Bean Salad combines crisp green beans with classic Mediterranean ingredients for a refreshing and healthy side dish. The combination of briny olives, tangy feta cheese, and fresh herbs creates a perfect balance of flavors that transforms simple green beans into an elevated culinary experience.

This versatile salad can be served warm or cold, making it ideal for both summer picnics and winter gatherings. The dish takes inspiration from traditional Mediterranean cuisine, where vegetables are celebrated with simple preparation methods and high-quality olive oil.

• 1 pound fresh green beans, trimmed
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil, chopped

Bring a large pot of salted water to boil. Add green beans and cook for 3-4 minutes until crisp-tender. Immediately transfer to an ice bath to stop the cooking process and preserve the bright green color. Once cooled, drain and pat dry.

In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper to create the dressing. Add the blanched green beans, red onion, cherry tomatoes, and olives to the bowl. Toss gently to combine. Just before serving, add the crumbled feta cheese and fresh basil, giving the salad one final gentle toss.

For best results, allow the salad to marinate in the refrigerator for at least 30 minutes before serving to let the flavors meld. The green beans can be blanched up to 24 hours in advance and stored in an airtight container in the refrigerator. To maintain the best texture, add the feta cheese and fresh basil just before serving, as these ingredients can become soggy if left too long in the dressing.

Honey Glazed Green Beans

Honey Glazed Green Beans offer a perfect balance of sweet and savory flavors, transforming ordinary green beans into a memorable side dish. The natural sweetness of honey complements the earthiness of fresh green beans, while a touch of garlic adds depth to the overall flavor profile.

This recipe requires minimal ingredients but delivers maximum impact, making it an excellent choice for both weeknight dinners and special occasions. The cooking process creates a glossy glaze that coats each green bean, ensuring every bite is packed with flavor.

Ingredients:

• 1 pound fresh green beans, trimmed
• 3 tablespoons honey
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water
• 1 tablespoon olive oil

Bring a large pot of salted water to boil and blanch the green beans for 3-4 minutes until bright green and crisp-tender. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain and pat dry.

In a large skillet over medium heat, melt butter with olive oil and add minced garlic, sautéing until fragrant. Add the blanched green beans and toss to coat.

Pour in honey and water, stirring to combine. Cook for 5-7 minutes, occasionally tossing the beans, until the liquid reduces to a glaze and the beans are heated through. Season with salt and pepper, continuing to cook until the beans are coated evenly with the honey glaze.

For best results, avoid overcooking the green beans during the initial blanching phase, as they'll continue to cook when glazed. The honey can burn quickly, so maintain medium heat and stir frequently during the glazing process. Fresh green beans work better than frozen ones for this recipe, as they maintain their crispness and absorb the glaze more effectively.

Spicy Szechuan Green Beans

Spicy Szechuan green beans are a staple of Chinese cuisine, known for their blistered exterior and intense flavors that combine heat, umami, and subtle sweetness. This dish transforms ordinary green beans into a mouth-watering side that can complement any Asian-inspired meal or stand alone as a vegetable main course.

The key to authentic Szechuan green beans lies in the dry-frying technique, which removes excess moisture and creates a wrinkled, slightly charred exterior while maintaining a tender interior. The beans are then stir-fried with aromatic ingredients and seasonings that deliver the signature Szechuan flavor profile.

• 1 pound fresh green beans, trimmed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 dried red chilies
• 1 tablespoon Szechuan peppercorns
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 cup vegetable stock
• 2 green onions, chopped
• Salt to taste

Heat oil in a large wok or skillet over medium-high heat until it starts to smoke. Add green beans and dry-fry them for 7-8 minutes, stirring frequently until they begin to shrivel and show signs of blistering. Remove beans and set aside.

In the same wok, add a bit more oil if needed, then stir-fry garlic, ginger, chilies, and Szechuan peppercorns until fragrant, about 30 seconds. Return beans to the wok, add soy sauce, sugar, and stock, then stir-fry for an additional 2-3 minutes until the liquid reduces and the beans are coated with sauce.

For optimal results, make sure the green beans are completely dry before cooking, as any water will create steam and prevent proper blistering. The beans can be prepared up to a day in advance and stored in an airtight container in the refrigerator, though they're best served immediately while still hot and crispy.

Green Bean Casserole From Scratch

The key to this elevated version lies in properly blanching the green beans and creating a rich mushroom cream sauce from scratch. Fresh mushrooms, garlic, and herbs combine with a homemade bechamel to create a sauce that coats each green bean perfectly, while crispy fried onions provide the signature crunchy topping.

Ingredients:

• 2 pounds fresh green beans, trimmed
• 1 pound mushrooms, sliced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 teaspoon thyme
• 1/2 teaspoon nutmeg
• 2 cups crispy fried onions
• Salt and pepper to taste

Start by blanching the green beans in salted boiling water for 5 minutes, then immediately transfer them to an ice bath to stop the cooking process.

While the beans cool, prepare the sauce by sautéing mushrooms in butter until golden brown. Add diced onions and garlic, cooking until softened. Sprinkle flour over the mixture and cook for 2 minutes, then gradually whisk in milk and cream. Simmer until thickened, seasoning with thyme, nutmeg, salt, and pepper.

Combine the blanched green beans with the mushroom sauce in a 9×13 baking dish. Top with crispy fried onions and bake at 375°F for 25-30 minutes until bubbling and golden brown on top.

For best results, avoid overcooking the green beans during the initial blanching, as they'll continue to cook in the oven. The casserole can be assembled up to 24 hours in advance, but add the crispy onion topping just before baking to maintain its crunch. If the top browns too quickly during baking, cover with foil until the final few minutes of cooking.

Roasted Green Beans With Mushrooms

Roasted green beans with mushrooms combines two complementary vegetables into a delicious side dish that pairs well with almost any main course. The natural sweetness of green beans intensifies through roasting, while mushrooms add an earthy, umami flavor that elevates the entire dish.

This recipe takes about 25 minutes to prepare and serves 4-6 people as a side dish. The high-temperature roasting creates slightly crispy, caramelized edges on both the green beans and mushrooms, while maintaining a tender interior that's perfectly cooked through.

Ingredients:

• 1 pound fresh green beans, trimmed
• 8 ounces mushrooms, quartered
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped

Preheat the oven to 425°F (220°C). In a large bowl, toss the trimmed green beans and quartered mushrooms with olive oil, minced garlic, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a large baking sheet, ensuring they're not overcrowded. Roast for 20-25 minutes, stirring halfway through, until the green beans are tender-crisp and the mushrooms are golden brown.

Remove from the oven and immediately sprinkle with fresh parsley. Transfer to a serving dish and serve hot or at room temperature. For extra flavor, you can finish the dish with a squeeze of fresh lemon juice or a sprinkle of freshly grated Parmesan cheese.

For best results, ensure the green beans are completely dry before tossing with oil, as excess moisture can steam the vegetables rather than roast them. Choose mushrooms of similar size when quartering them to ensure even cooking. If your baking sheet is too crowded, use two sheets rather than overcrowding one, as this will help achieve better caramelization.

Green Beans With Caramelized Onions

Green beans with caramelized onions is a classic side dish that combines the crisp freshness of green beans with the sweet, mellow flavor of slowly cooked onions. This versatile recipe works well alongside poultry, beef, or pork, and can be served hot or at room temperature.

The key to this dish lies in properly caramelizing the onions, a process that transforms sharp, pungent onions into golden, sweet strands through slow cooking. While the onions take time to caramelize properly, the rest of the preparation is straightforward and requires minimal effort.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 large yellow onions, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar (optional)
• 1/4 cup water

Start by heating olive oil and butter in a large skillet over medium heat. Add the sliced onions, reduce heat to medium-low, and cook for 25-30 minutes, stirring occasionally until they turn golden brown and caramelized. Season with salt and pepper.

While the onions are cooking, bring a large pot of salted water to boil. Add the green beans and cook for 4-5 minutes until crisp-tender. Drain and immediately plunge into ice water to stop the cooking process.

Once the onions are caramelized, increase heat to medium-high and add the drained, pat-dried green beans to the skillet. Cook for an additional 3-4 minutes, tossing to combine with the onions. If using balsamic vinegar, add it now and cook for another minute until the liquid is reduced.

For best results, avoid overcrowding the pan when caramelizing onions, as this can lead to steaming rather than caramelization. The green beans should maintain their bright color and slight crunch – overcooked beans will become dull and mushy. This dish can be made up to 4 hours ahead and reheated just before serving.

Three-Cheese Green Bean Gratin

Three-Cheese Green Bean Gratin transforms the humble green bean into an indulgent, creamy side dish that's perfect for holiday meals or special occasions. The combination of three distinct cheeses creates layers of flavor, while the crispy breadcrumb topping adds a delightful crunch to complement the tender vegetables beneath.

This gratin recipe strikes the perfect balance between fresh vegetables and rich, creamy comfort food. The green beans maintain their crisp-tender texture while being enveloped in a velvety cheese sauce that will have everyone coming back for seconds.

Ingredients:

• 2 pounds fresh green beans, trimmed
• 1 cup shredded Gruyere cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups whole milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup panko breadcrumbs
• 3 cloves garlic, minced
• 1 medium onion, finely diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Preheat the oven to 375°F. Blanch the green beans in boiling salted water for 4-5 minutes until crisp-tender, then immediately plunge into ice water. Meanwhile, make the cheese sauce by melting butter in a saucepan, adding flour to create a roux, then gradually whisking in milk until smooth. Add garlic, onion, and seasonings, then stir in the three cheeses until melted.

Layer the drained green beans in a greased 9×13 baking dish, pour the cheese sauce over them, and top with the panko breadcrumbs. Bake for 25-30 minutes until golden brown and bubbling.

For best results, allow the gratin to rest for 10-15 minutes before serving. This waiting period helps the sauce thicken and makes it easier to serve neat portions. If preparing ahead, you can assemble the dish up to 24 hours in advance, but add the breadcrumb topping just before baking to ensure maximum crispiness.

Thai-Inspired Coconut Green Beans

Thai-Inspired Coconut Green Beans combines the crisp texture of fresh green beans with the rich, creamy essence of coconut milk and aromatic Thai seasonings. This side dish transforms ordinary green beans into an exotic culinary experience that pairs perfectly with rice, noodles, or any Asian-inspired main course.

The key to this recipe's success lies in achieving the perfect balance between the coconut milk's sweetness and the savory elements of fish sauce and garlic. The beans retain their bright color and slight crunch while absorbing the complex flavors of the sauce.

• 1 pound fresh green beans, trimmed
• 1 can (14 oz) coconut milk
• 2 tablespoons fish sauce
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red chili, thinly sliced
• 2 tablespoons vegetable oil
• 1 lime, juiced
• 1/4 cup fresh basil leaves
• Salt to taste

Begin by heating vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, sautéing until fragrant, about 30 seconds. Add the green beans and stir-fry for 3-4 minutes until they start to become tender but remain crisp.

Pour in the coconut milk and fish sauce, bringing the mixture to a gentle simmer. Reduce heat to medium-low and cook for 5-7 minutes, or until the sauce begins to thicken slightly and the beans are tender-crisp. Add the sliced chili and lime juice in the final minute of cooking. Remove from heat and garnish with fresh basil leaves.

For best results, avoid overcooking the green beans as they can become mushy and lose their vibrant color. The coconut sauce can be adjusted to your preferred consistency by simmering longer for a thicker sauce or adding a splash of water for a thinner version. Store leftovers in an airtight container in the refrigerator for up to three days, though the sauce may separate upon cooling.

Balsamic Roasted Green Beans

Balsamic Roasted Green Beans transform ordinary green beans into a gourmet side dish with minimal effort. The combination of sweet balsamic vinegar and high-heat roasting creates caramelized edges and deep, complex flavors that elevate this vegetable to new heights.

This recipe works particularly well for dinner parties or holiday meals since it can be prepared quickly and doesn't require constant attention. The natural sugars in the balsamic vinegar create a glossy coating on the beans while bringing out their natural sweetness.

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup sliced almonds (optional)

Preheat the oven to 400°F (200°C). In a large bowl, toss the trimmed green beans with olive oil, balsamic vinegar, minced garlic, salt, and pepper until evenly coated. Spread the beans in a single layer on a rimmed baking sheet, ensuring they don't overlap too much.

Roast for 20-25 minutes, shaking the pan halfway through cooking time, until the beans are tender and lightly caramelized with some darker spots. If using almonds, add them during the last 5 minutes of cooking to toast them lightly.

For best results, trim the beans just before cooking and make sure they're completely dry before tossing with oil and vinegar. The green beans can be trimmed and stored in the refrigerator up to 2 days in advance, but wait to add the oil and vinegar until just before roasting to prevent the beans from becoming soggy.

Green Beans With Brown Butter and Pine Nuts

Green beans with brown butter and pine nuts is a classic combination that elevates the humble vegetable to an elegant side dish. The nutty flavor of browned butter perfectly complements the natural sweetness of fresh green beans, while toasted pine nuts add both texture and a rich, delicate taste.

This recipe takes less than 30 minutes to prepare and can be served alongside any main course, from roasted chicken to grilled fish. The key to success lies in properly blanching the green beans and carefully browning the butter to achieve that perfect golden color and nutty aroma.

Ingredients:

• 1 pound fresh green beans, trimmed
• 4 tablespoons unsalted butter
• 1/3 cup pine nuts
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 quarts water for blanching

Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Immediately transfer them to an ice bath to stop the cooking process. While the beans cool, toast pine nuts in a dry skillet over medium heat until golden brown, about 3-5 minutes, then set aside. In the same skillet, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 5-7 minutes.

Drain the green beans thoroughly and add them to the brown butter, tossing to coat. Add the toasted pine nuts, salt, pepper, and lemon juice, tossing until well combined and heated through.

For best results, serve this dish immediately while the butter is warm and the beans are at their peak freshness. The green beans can be blanched up to a day in advance and stored in the refrigerator, but the final cooking with brown butter should be done just before serving. To prevent the butter from burning, watch it carefully and remove it from heat as soon as it turns golden brown and gives off a nutty aroma – it can go from perfectly browned to burnt very quickly.