Sautéed Green Beans with Balsamic Vinegar and Garlic
Last Updated on January 10, 2023 by Betty Davies
This recipe for balsamic green beans is wonderfully simple and perfectly delicious! Blanched green beans are sautéed in a buttery and garlicky balsamic vinegar reduction for a versatile and quick vegetable side dish. With just the right amount of tang, this is one tasty way to get some healthy greens on to your plate.
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This is one easy and tasty way to fancy up your green beans. With just a few ingredients needed, these balsamic green beans are simple to prep and quick to cook. Most importantly, they are delicious!
With just a hint of sweet and tangy flavor from the balsamic and the addictive taste of garlic, this versatile veggie side dish has quickly become a favorite in our house.
Fresh green beans are blanched, so that they are perfectly tender, but still have a nice bite to them, before being quickly tossed in a balsamic marinade to serve. Ready in less than 15 minutes!
Be sure to try my Air Fryer Green Beans and Green Beans and Chorizo too!
Why you will love this recipe!
- Healthy: Low in calories, carbs, fat, salt and sugars, but with lots of vitamins, minerals and fiber, this is one tasty way to get the goodness in!
- Quick and easy: This side dish will take you no more than 15 minutes to make from scratch. Made with just a a few pantry staple ingredients, you can whip this up on a moments notice.
- Dietary info: These balsamic green beans are gluten-free, vegetarian and low carb and keto friendly.
Ingredients
- Green beans: Also known as string beans, they are simple to prep and quick to cook. Blanched then sautéed, they are tender, but still have a firm texture.
- Oil: Just a little to cook the garlic. Use a neutral flavored oil like canola, vegetable or avocado.
- Garlic: Dice or mince the garlic finely. We quickly saute it so that the flavor is not overpowering.
- Salted butter: This adds a nice richness and helps the balsamic to coat the beans.
- Balsamic Vinegar: Just a little balsamic is needed. The result is a slightly tangy and sweet side dish, but one that is not overbearing. Don’t be tempted to add more balsamic or it will become too acidic.
How to make Balsamic Green Beans
Be sure to scroll down for the full recipe!
- Boil the beans, then quickly place them in an ice bath (photo 1).
- Saute the garlic and add the butter and balsamic to a skillet. Bring to a simmer (photo 2).
- Toss the cooked green beans in the balsamic sauce to coat (photo 3).
Recipe Variations
These balsamic green beans are delicious as they are, but you can easily adapt the recipe to suit your needs.
- Make it vegan and dairy-free by leaving out the butter, or, use a plant based alternative.
- If you don’t have fresh garlic, use 1/4 teaspoon of garlic powder, sprinkle it into the skillet when you add in the balsamic vinegar.
- Make it extra special! Stir in some flaked almonds, walnuts or pecans for some extra crunch, or try adding in some pomegranate seeds or dried cranberries for some festive flair!
Frequently Asked Questions
I prefer to use fresh green beans for this recipe as I find that they keep more of a firm texture to them, but frozen beans will work well if that’s what you have to hand. The recipe remains the same.
Blanching is a cooking method that helps vegetables keep their fresh flavor, color and texture, it is commonly used with green veggies that you loose their vibrant color when cooked. The vegetables are cooked quickly in boiling water or steam til they are tender, then plunged immediately into an ice bath. The ice bath quickly stops the cooking process so that they don’t get overcooked, mushy and flavorless. It really does make all the difference.
Blanching the green beans before tossing them in the balsamic vinegar is a quicker method, and I prefer the fresh texture and flavor, as roasting them can dry them out. If you prefer, you can roast them in the oven at 425F / 220c for around 15 minutes before coating them in the balsamic sauce.
Serving Suggestions
These balsamic green beans are great to serve with fish, chicken and roasted meats, as well as your favorite meat-free mains. The falvor of the vinegar isn’t overpowering, so they work great with lots of different meals. Try them with some of these favorites:
Make Ahead, Storage and Reheating
These green beans are best served as soon as they are ready so that they keep their texture, color and freshness. Leftovers will keep for a day or two covered in the fridge, and can quickly be reheated in a skillet on the stovetop.
Recipe Notes and Tips
- Cut the ends off of the green beans before cooking them, as these can have a woody stringy texture.
- Take care not to overcook the beans or they will become ushy, they only need a few minutes in the boiling water. The should be a vibrant green color and have a slight bite to them.
- Have a bowl of iced water ready so that you can stop the cooking process quickly.
- Don’t be tempted to add more balsamic vinegar to the beans or the flavor will be too overpowering.
So quick and easy to make, this green bean side dish is a no brainer! Quickly blanched, then sautéed in a tangy and buttery balsamic vinegar reduction, this is a simple way to make your veggies delicious!
More Vegetable Side Dishes
- Sautéed Celery with Onions and Garlic
- Maple Ginger Carrots
- Sautéed Lemon Green Peas
- Air Fryer Roasted Peppers
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Balsamic Green Beans
Ingredients
- 6 ounces fresh green beans (170g)
- 1 teaspoon oil (canola, avocado, vegetable etc)
- 1 large garlic clove (finely diced or minced)
- 1 tablepsoon salted butter
- 2 tablespoons balsamic vinegar
Instructions
- Wash the green beans and trim off the ends, place to one side.
- Fill a medium pan with water, sprinkle in a little salt, and place on a high heat on the stovetop and bring to a boil.
- Fill a large bowl with cold water and add in some ice cubes.
- Once the water in the pot is boiling, add in the trimmed beans. Cook for 2 to 3 minutes til fork tender, but still with a bite.
- Drain the beans and place them immediately in the bowl of iced water. Leave to one side.
- Place a skillet on a medium heat on the stovetop and add in the oil. Once hot, add in the diced garlic. Cook for 2 to 3 minutes, stirring occasionally til softened.
- Add the butter and balsamic to the skillet. Allow the melted mixture to simmer for a minute, but don't let it fully reduce.
- Add the cooked green beans to the skillet and toss in the balsamic sauce.
- Serve the green beans, and spoon over some of the balsamic and garlic from the skillet.
Notes
- Cut the ends off of the green beans before cooking them, as these can have a woody stringy texture.
- Take care not to overcook the beans or they will become ushy, they only need a few minutes in the boiling water. The should be a vibrant green color and have a slight bite to them.
- Have a bowl of iced water ready so that you can stop the cooking process quickly.
- Don’t be tempted to add more balsamic vinegar to the beans or the flavor will be too overpowering.
