This skillet green beans recipe transforms fresh green beans into a Southern-style side dish with sautéed garlic, onions, and crispy cornbread crumbs. Ready in just 20 minutes, these tender-crisp beans are perfect for Thanksgiving dinner or any weeknight meal.
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As someone who grew up in the South, I've always believed green beans deserve better than being boiled into submission. This recipe honors the classic flavors of Southern cooking while keeping the beans bright, fresh, and full of texture, exactly how my mother taught me vegetables should taste.
Before You Cook
This recipe uses a simple blanch-and-sauté method that keeps green beans vibrant and tender-crisp. You'll need two skillets: one large skillet for the beans and a smaller one for toasting the cornbread crumbs. The secret to success is having your cornbread ready ahead of time. Day-old cornbread works best because it's drier and crisps up beautifully.
What You'll Need:
- Large pot for blanching
- Bowl of ice water
- Two skillets (one large, one small)
- Strainer or colander
Ingredient Notes:
- Green beans: Look for firm, bright green beans without brown spots. Haricots verts work beautifully too.
- Cornbread: Store-bought or homemade both work. If it's fresh, toast it lightly in the oven first to dry it out.
- Canola Oil: Its neutral flavor and high smoke point make it ideal for this cooking method. You can substitute with vegetable oil if needed.
📖 Recipe
Skillet Green Beans Recipe
Equipment
- 1 Large pot for blanching
- 2 skillets (one large, one small)
- 1 Bowl of ice water
- 1 Strainer or colander
Ingredients
- 1 ½ pounds fresh green beans, trimmed
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons canola oil (for the crumbs)
- 1 cup crumbled cornbread (day-old or lightly toasted)
- Optional: pinch of crushed red pepper flakes
Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Add the 1 ½ pounds green beans and cook for 3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
- Sauté the aromatics: In a large skillet over medium-high heat, warm 2 tablespoons canola oil. Add the 1 chopped onion and cook until softened, about 3-4 minutes. Stir in the 3 cloves minced garlic and cook another 30 seconds.
- Add the beans: Toss in the green beans, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for 3-4 minutes, stirring occasionally, until they're tender and glossy.
- Make the crumb topping: In a small skillet, heat the remaining 2 tablespoons canola oil over medium heat. Add the 1 cup crumbled cornbread and cook, stirring often, until golden and crisp, about 3 minutes.
- Assemble and serve: Spoon the green beans into a serving dish and sprinkle the toasted cornbread crumbs over the top. Serve warm.
Notes
- The blanching step is important, it sets the bright green color and ensures even cooking.
- Don't skip the ice bath!
- For a spicier version, add a pinch of crushed red pepper flakes when sautéing the garlic.
After You Cook
Storage & Reheating
- Store: Store leftover green beans in an airtight container in the refrigerator for up to 3 days. Keep the cornbread crumbs separate if possible to maintain their crispiness.
- Reheat: Reheat gently in a skillet over medium heat.
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Serving Suggestions
- These skillet green beans pair beautifully with roasted chicken, pork chops, or holiday turkey.
- They're elegant enough for Thanksgiving but simple enough for Tuesday dinner.
- Serve them alongside mashed potatoes and meatloaf for a complete Southern-style meal.
Expert Tips for Perfect Skillet Green Beans
- Don't overcook the beans: The blanching and sautéing should leave them tender but still with a slight snap. Overcooked green beans lose their vibrant color and texture.
- Toast the cornbread properly: Keep the heat at medium and stir constantly. The crumbs can go from golden to burned quickly, so don't walk away from the stove.
- Make it ahead: Blanch the beans up to a day in advance. Store them in the refrigerator and finish the sauté just before serving.
- Customize the crumbs: Add a tablespoon of butter to the cornbread crumbs for extra richness, or sprinkle in some fresh thyme or parsley.
Recipe Variations
- Bacon lover's version: Cook 3-4 strips of chopped bacon first, then use the bacon fat instead of canola oil for sautéing. Top with bacon pieces along with the cornbread crumbs.
- Herb-forward: Add fresh thyme or rosemary to the skillet when cooking the beans.
- Nut-free crunch: If cornbread isn't your thing, substitute with panko breadcrumbs toasted with butter and a pinch of smoked paprika.
Frequently Asked Questions
Fresh beans work best for this recipe because they hold their texture better. If using frozen, thaw and pat them very dry, then skip the blanching step and add them directly to the sauté.
Try crushed crackers, panko breadcrumbs, or even crushed tortilla chips for a different but still delicious topping.
Add them right before serving, and if storing leftovers, keep the crumbs separate from the beans. Reheat the crumbs briefly in a dry skillet before serving again.
This recipe is already dairy-free as written! Just make sure your cornbread doesn't contain butter or milk if that's a concern.
This skillet green beans recipe proves that simple ingredients and straightforward techniques can create something truly special. The combination of tender-crisp beans with crunchy, buttery cornbread crumbs brings together the best of Southern cooking. Comfort, flavor, and a little bit of soul on every plate.
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Do you love Skillet Green Beans too? Let me know your favorite twist in the comments! If you make this recipe, tag @SimplyLaKita on Instagram or pin it to save for later.
💌 From my kitchen to yours, happy cooking!
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