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Frozen Green Beans

Frozen Green Beans

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Frozen green beans don't have to be mushy! The secret? Cook them straight from frozen in a hot skillet no thawing needed. Use petite whole beans (not cut!), spread them in a single layer, and let them sizzle untouched for 60-90 seconds to get that crispy, blistered exterior. Finish with garlic, lemon, and your favorite seasonings for green beans that actually taste FRESH.
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Prep Time 2 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12-16 oz frozen petite whole green beans do not thaw
  • 2 tbsp olive oil or avocado oil extra virgin
  • 3 cloves garlic or 1 tsp garlic powder
  • 1 tsp kosher salt | Notes: or to taste
  • ½ tsp black pepper freshly cracked
  • 1 lemon cut into wedges for serving
  • 1 tbsp unsalted butter optional for finishing
  • Red pepper flakes optional
  • Parmesan cheese for garnish

Equipment

  • 1 Large skillet or cast iron pan 10-12 inch wide skillet works best

Method
 

  1. Step 1: Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering, about 1 minute.
  2. Step 2: Add the frozen green beans directly from the freezer to the hot skillet. Spread them in a single layer. DO NOT stir for the first 60-90 seconds to allow the beans to develop a blistered, crispy exterior.
  3. Step 3: After the initial sizzle, toss the beans and continue cooking for 4-5 minutes, stirring occasionally, until the beans are bright green, tender-crisp, and any excess water has evaporated.
  4. Step 4: In the last 60 seconds of cooking, add the minced garlic, salt, and black pepper. Toss everything together and cook until fragrant, about 30-60 seconds.
  5. Step 5: Remove from heat. If using, stir in the butter until melted. Squeeze fresh lemon juice over the top and serve immediately while hot and crispy!

Nutrition

Serving: 125gCalories: 80kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 480mgPotassium: 180mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 12mgCalcium: 40mgIron: 1mg

Notes

Storage: Store leftover green beans in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet to restore some crispiness.
Make Ahead: These are best served fresh, but you can prep your garlic in advance.
Variations: Try the flavor combinations mentioned in the article (Steakhouse, Asian Style, Bright & Fresh, Comfort, or Almondine).
Substitutions: You can use haricots verts or French green beans instead of petite whole green beans. Avoid using cut or French-cut beans as they will become mushy.
Don't crowd the pan: If cooking more than one bag of green beans, cook them in batches to ensure they crisp up properly instead of steaming.

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