Steamed green beans are a simple and delicious veggie side that can complement any meal. They’re easy to prepare and super nutrient-dense. Whether you’re looking for a nutritious vegetable to serve alongside your favorite protein, or just want to add more greens to your diet, steamed green beans are an excellent choice!
Steamed green beans are a go-to in my house! Everyone in my family loves them + the recipe is just too easy to not have on repeat throughout the week. While this recipe is specifically written for microwave-steamed green beans, we’ve included stovetop instructions too, if you’d like to go that route!
The ingredient list is just about as simple as you’d imagine it to be! The only ingredient (besides water, of course) you’ll need in order to make steamed green beans is…
Steaming is a simple way to cook vegetables, and it leaves the flavor and much of the nutrients intact. It’s slightly healthier than boiling since fewer nutrients end up in the water. Plus, steaming requires little time and attention. A steamer basket is a great kitchen tool to have on hand.
How do you steam vegetables without a steamer?
One of the reasons I prefer to steam my green beans in the microwave as opposed to on the stovetop (besides the fact that it’s WAY quicker) is because I don’t need any special gadgets — like a steamer basket — to make it happen. Just a large bowl + some plastic wrap!
Supplies Needed for this Recipe
I typically stick to really simple seasoning when it comes to my steamed green beans (flaky sea salt + cracked black pepper is my go-to combo), but if you’re looking for a jazzed-up green bean side, feel free to use any seasoning combination you love. Garlic and onion powder would be a great place to start!
STEAMED GREEN BEANS
FAQ
Why are my steamed green beans tough?
Does boiling green beans remove nutrients?
What makes green beans taste better?
How healthy are steamed green beans?
Should green beans be boiled or steamed?
Steaming is better than boiling green beans because it helps prevent overcooking (which yields pallid and soggy green beans) and preserves their vibrant green color. If you do want to go the boiling route, it’s best blanch the green beans in a large pot of salted water and keep a close eye on them.
Can green beans cause blood clots?
Foods rich in vitamin K interfere with the functioning of anticoagulants, if the person has a venous thrombosis or stroke and is using the medicine, it is not recommended to consume the sources of vitamin K that are: broccoli, cabbage, lettuce, chicory, arugula, spinach, cabbage, watercress, cauliflower, parsley, chives, rosemary, basil and other green vegetables. Beans may contain vitamin K, but they are not one of the richest in the nutrient, so there is no contraindication.
How do you steam green beans?
Fresh green beans: steam them whole or slice them into smaller pieces. Butter or olive oil: your favorite, for flavor. Salt and pepper: to taste, for seasoning. Check the recipe card for the ingredient amounts and detailed cooking directions. Does steaming green beans sound intimidating? Not anymore!
Can you eat green beans in a steamer?
You’ll never eat plain green beans again! Heat a small amount of water in a saucepan with a steamer basket. When boiling, place the green beans into the steamer basket and cover for 4-5 minutes. Green beans should be a brilliant green color, but still have a little snap.