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.

Southern Living
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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

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


Ingredient Checklist


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

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

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

  • 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.

Nutrition Facts

52 calories; fat 3.1g; protein 2g; carbohydrates 6g; cholesterol 8mg; sodium 179mg. Full Nutrition