Best Green Beans Ever

Browned Butter Dijon Green Beans (The Best Green Beans Ever)

Best Ever Green Beans

Green beans are boring, right? It’s pretty much a fact. When they come from a can (shudder), they’re often mushy, lackluster in color, and tasteless. I find steamed green beans are often the same way- no texture, no real flavor.

I’m here to tell you that green beans CAN be sexy. Making the best green beans ever requires only a few easy tricks:

First step? Put away the steamer and/or the canned beans. We’re going fresh here.

Second step? Browned butter. Yup.

Third step? One of my favorite flavors: dijon mustard. This brings these beans up about seven notches, flavorwise.

Best Green Beans Ever

The best thing is these are a total snap to make! In 10 minutes you will have a killer side that even picky eaters and former green-bean-haters will enjoy.

These, my friends, are…. the most interesting green beans in the world.

Brown Butter Dijon Green Beans (The Best Green Beans Ever)
Prep time

Cook time

Total time


Serves: 4

  • 2 tbsp butter
  • 1 lb green beans, trimmed of their ends
  • kosher salt
  • 2 cloves garlic, minced
  • 2 tsp dijon mustard
  • zest of one lemon + 1 tsp juice, for garnish (optional)

  1. In a skillet over medium-high heat, add the butter and allow to melt. Once the bubbling subsides and brown bits appear in the butter, add the green beans right away and a sprinkling of kosher salt. Toss to coat the beans in the butter and allow to cook for 3 minutes, until the beans are bright green and starting to show signs of browning.
  2. Add the garlic to the skillet with the beans and allow to cook for a minute, stirring every so often. Add the dijon mustard and toss again to coat everything.
  3. Remove to a serving dish and garnish with lemon zest and a squeeze of fresh lemon juice.

Best Green Beans Ever

Happy Eating 🙂

11 thoughts on “Browned Butter Dijon Green Beans (The Best Green Beans Ever)”

  1. Any tips on making these with flash-frozen green beans from Trader Joes? I love fresh but happen to have 8 bags in the freezer I’m trying to get rid of. Thanks!

    1. Hi LeeAnne! Thanks for stopping by. I think using frozen beans would be fine- the problem you could run into is excess moisture that would release during cooking as a result of freezing. I recommend letting the beans thaw and then patting them dry with a paper towel. This will help them get nice and crispy and brown when you cook them in the brown butter 🙂

  2. These were a big hit at my Christmas open house. Being from the South, we tend to like our green beans cooked to death with bacon, but these got rave reviews, went perfectly with the smoked brisket & roasted pork loin I served. They were somewhere between a side dish & veggie appetizer. Very good thank you for sharing.

Leave a Reply