Green beans are a versatile vegetable that can be cooked in a variety of ways. They can be steamed, roasted, stir-fried, or even grilled. But no matter how you cook them, a flavorful sauce can really take them to the next level. Here’s 10+ of our favorite sauces for green beans!
The BEST Sauces for Green Beans
These are just a few of the many sauces that you can use to dress up green beans. So next time you’re cooking green beans, don’t be afraid to get creative with the sauce. You might just be surprised at how delicious they can be.
Here are some additional tips for making flavorful green beans:
- Use fresh green beans whenever possible. They will have the best flavor.
- Trim the ends of the green beans before cooking. This will help them cook evenly.
- Don’t overcook the green beans. They should be tender-crisp, not mushy.
- Serve the green beans immediately after cooking. This will help them retain their flavor and texture.
With these tips in mind, you’re sure to make delicious green beans that everyone will enjoy.
How to make ahead and store
Many of these green bean sauce recipes can be made ahead of time and stored in an airtight container in the refrigerator for a few days. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More sauce recipes for vegetables
- Sauces for Asparagus
- Sauces for Broccoli
- Sauces for Brussel Sprouts
- Sauces for Cabbage
- Sauces for Cauliflower
- Sauces for Eggplant
- Sauces for Spinach
- Sauces for Roasted Vegetables
Did you make any of these sauces for green beans?
Please leave a comment and rating below, if you loved this round up of delicious green bean sauces. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
10+ Sauces for Green Beans
- 1 ½ pounds green beans (ends trimmed (about 4 cups))
- 8 cloves garlic (minced (about 2 Tablespoons))
- Neutral oil (for frying – like avocado oil, sunflower oil, vegetable oil, canola oil, the amount used will depend on the size of your skillet)
- 1 Tablespoon chicken broth concentrate (like better than bouillon, or chicken bouillon powder)
- 2 Tablespoons water
- 1 Tablespoon chili crisp ( or chili oil, optional)
- Salt (to taste)
- Optional: Blanch the green beans in boiling water for 20 seconds, then place in an ice bath to stop the cooking process. Pat them very dry after draining.
- If you don’t dry thoroughly, splattering and popping can occur with the oil.
- Once the beans are dry, pour some neutral oil into a large skillet, just enough to submerge the beans, about ½-1-inch. Heat the oil over high heat, it should be around 350-degrees. To test the temperature of the oil, drop a bean into the skillet. It should start to sizzle immediately.
- Once the oil is hot, add a handful of beans and fry until you see wrinkling and blistering on the skin, it should take 1-2 minutes.
- Remove the beans with a slotted spoon or tongs and set aside on a paper towel lined plate. Repeat with the remaining green beans.
- Remove all but 1 TBSP oil from the pan and reduce the heat to medium. Add the garlic and saute until fragrant, about 30 seconds. Add the broth concentrate (or bouillon powder) and water and stir to combine. Return the green beans to the pan and cook for 30 seconds longer. Season with salt and drizzle with chili oil, if desired. Enjoy!