Microwave Green Beans
Microwave green beans are a fast, foolproof way to get tender-crisp beans in just 4-6 minutes. Keep them simple with butter, salt, and garlic powder - or add easy variations to suit any meal.
Servings (change as needed): 4
Ingredients
- 1 pound fresh green beans (string beans) French haricot verts are good too
- 1 ½ tablespoons butter or olive oil (or half of each) - or a bit less (butter has a richer taste)
- kosher salt (or sea salt), black pepper and garlic powder to taste
Instructions
- PREPARE GREEN BEANS: °Rinse green beans under running water. I use a strainer. °Trim ends of both sides. An easy way is to line up a bunch at a time against the blade of your knife, then chop off ends. Repeat on other side of beans. Place beans in a microwave-safe dish. If you just rinsed them, no need to add more water. If dry, add 1-2 tablespoons water. Cover dish with a microwave-safe lid, an upside down plate or plastic wrap.
- MICROWAVE BEANS: Microwave on High power for 4 - 6 minutes. Cook time will depend on thickness of beans, power or your microwave and how tender you like them. ° Thin beans like French haricots verts will take 3-4 minutes. ° Regular string beans will take 4-6 minutes. ***Cook for less time to start. Then add more time in 1 minute increments as needed.*** (Times are for a 1200 watt microwave)
- FINISH: Drain excess liquid. Add pat of butter and seasoning. Start with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/8 teaspoon garlic powder (if using granulated garlic, use a bit more). Stir, taste and add more if needed. Serve immediately.
Notes
- Seasoning and topping variations
- Crunchy: toasted panko bread crumbs combined with butter and lemon zest. (The instructions are in the recipe for green beans with panko crumbs)
- Nutty: sesame seeds and a drizzle of tahini
- Cheesy: Parmesan cheese with butter and garlic powder
- Savory: fried onions (you can buy the crispy kind or make them yourself). Or balsamic mixed with melted butter.
- Fresh: chopped herbs (thyme, oregano, chives, marjoram)
- Bright: lemon zest - really good!
- Saucy drizzle: top with roasted red pepper sauce or a drizzle of pesto
- Festive: pomegranate arils for crunch and Christmas colors
- Sweet-tangy: tossed with honey mustard
- Extra crunch: toasted nuts (as in the pictures)
- How to keep your beans vibrant green: Serve them right after they are finished cooking and they will be bright green. Don't let them sit around covered or they will turn a pea green. Alternatively, see #3 - make ahead for company.
- How to make bright beans ahead of time: For company, blanch the beans a few hours ahead (microwave or boil in salted water for 2–3 minutes), then transfer to an ice bath to cool quickly and preserve their color. Drain well and pat dry. Just before serving, heat butter and oil in a skillet, add the blanched beans, and cook until heated through. Season and serve.
- Make ahead and store
- Day before: Wash and trim the beans the day before and store them in the fridge. Add 1-2 tablespoons water before microwaving the next day before serving.
- Leftover beans can be stored in an airtight container in the fridge for 3-5 days. Rewarm them for a 60-90 seconds in the microwave.
Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg