Buttered Green Beans Recipe

Trim and slice

Trim the stem ends from the green beans and rinse under cold water. Thinly slice the onion and both bell peppers. Mince the garlic and finely chop the parsley. Measure and have butter, oil, and seasonings ready.

If you prefer the beans more tender, bring a medium pot of salted water to a boil for blanching (see next step).

Bring 3 quarts of water to a rolling boil and add 1 tsp kosher salt. Add the trimmed green beans and cook for 3 minutes until bright green and just tender. Meanwhile, prepare an ice bath (large bowl with ice and cold water). Using a slotted spoon, transfer the beans to the ice bath to stop cooking. Drain and pat dry.

If skipping blanching, proceed with raw beans; increase initial sauté time by 3–4 minutes.

Sauté aromatics

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the butter stops foaming, add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

Add peppers and garlic

Add the sliced red and green bell peppers to the pan and cook 4–5 minutes until they soften and develop light char. Add the minced garlic, smoked paprika, and crushed red pepper flakes; cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add green beans

Add the blanched (or raw) green beans to the pan. Add the remaining 2 tbsp butter, salt, and black pepper. Toss or stir to coat; cook 3–5 minutes, stirring occasionally, until beans reach desired tenderness and butter is fully melted and coats vegetables. If using raw beans, cook closer to 6–8 minutes; if blanched, 3–4 minutes.

Remove the pan from heat. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to a serving dish and sprinkle the toasted sliced almonds over the top if using. Serve immediately while hot.