Balsamic Glazed Green Beans
by These Balsamic Green Beans are a fresh, tender-crisp alternative to heavier holiday sides. They’re browned in a skillet, finished with a tangy-sweet balsamic glaze, and ready in just 15 minutes.
Take Green Beans To A Whole New Level
I make a pretty unpopular choice for Thanksgiving here in the Midwest: I don’t usually serve green bean casserole. Gasp, I know. I do have a Crockpot Green Bean Casserole recipe for when I’m asked to bring it to a gathering, but on my own Thanksgiving table, I generally prefer green beans that are fresher, lighter and still have a little bite.
That doesn’t mean green beans are missing from my table. These Balsamic Green Beans have fit right into my Thanksgiving menu for years, but they’re simple enough to make the other 364 days of the year, too (and I do).
The method is part sautéing, part steaming: the beans get a little color in a hot skillet first, then a splash of water finishes cooking them without turning them mushy. Toss them with tangy-sweet Balsamic Glaze at the very end and the entire side dish is done in 15 minutes.
Why You Will Love These Balsamic Green Beans
- They’re ready in 15 minutes. A hot skillet and a small splash of water cook the beans quickly without hauling out another pot.
- The beans stay tender-crisp. Browning them first adds flavor, then just a small splash of water finishes cooking them without boiling them into softness.
- They work for holidays and regular dinners. The balsamic glaze makes them special enough for Thanksgiving or Christmas without turning a simple vegetable side into a big project.
Balsamic Green Bean Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- fresh green beans – trim the stem ends, but there’s no need to trim the pointed tail ends unless you want to. Fresh beans work best here because the goal is a tender-crisp texture with some browning.
- olive oil – gives the beans enough fat to saute and develop lightly golden spots before the water goes into the skillet.
- kosher salt – seasons the beans during the cooking process. You can also add black pepper if you prefer, but it’s optional.
- balsamic glaze – you’ll need 1/4 cup, or half a batch of homemade Balsamic Glaze. A high-quality store-bought balsamic glaze works, too. The homemade version uses balsamic vinegar, brown sugar, soy sauce and butter for a tangy, savory-sweet finish.
How To Make Balsamic Glazed Green Beans
- SAUTE. Heat the olive oil in a large skillet over medium-high heat. Add the beans and cook 4 to 6 minutes, stirring frequently, until they’re lightly golden brown in spots.
- SIMMER. Stir in the salt and 1/4 cup water. Continue cooking 2 to 4 minutes, stirring frequently, until the water has evaporated and the beans are tender-crisp.
- GLAZE. Remove the skillet from the heat. Add half of the balsamic glaze and toss until the beans are evenly coated. Transfer to a serving platter or bowl and drizzle with remaining glaze, or pass the remaining glaze at the table.
Balsamic Green Beans Home Chef Tips
- Start with dry green beans. If you’ve rinsed them just before cooking, dry them well. Excess water in the skillet encourages steaming before the beans have a chance to brown.
- Stop cooking as soon as the beans are tender-crisp. They should be tender but still have a little bite. Pulling them from the heat promptly is the key to avoiding soggy green beans.
- Add the balsamic glaze off the heat. The glaze is already thick and concentrated, so it only needs to coat the beans. Cooking it in the hot skillet for too long can make it overly sticky.
- Add crunch if you want it. Toasted sliced almonds or crispy fried onions or shallots are both good finishing touches to sprinkle over these beans. The fried onions also give you a little nod to green bean casserole without, you know, making green bean casserole.
What To Serve With Balsamic Green Beans
These are especially good with rich meat dishes because the balsamic glaze brings enough acidity to cut through them. Try them with Country Style Pork Ribs, Prime Rib or Fettuccine Bolognese.
For Thanksgiving, they can simply replace green bean casserole as the green vegetable on the plate. They’re fresh enough to balance all the potatoes, stuffing and gravy going on around them.
Make Ahead, Storage And Reheating
- Make Ahead: Trim the green beans and prepare the balsamic glaze in advance, then refrigerate them separately. For the best texture and color, cook and glaze the beans shortly before serving.
- Refrigerate: Refrigerate leftover green beans uncovered until fully chilled, then cover and keep them in the fridge for up to 3 days.
- Reheat: Reheat the beans briefly in a skillet over medium heat, just until warmed through. A microwave also works, but use short intervals so the beans don’t become too soft.
- Freeze: I don’t recommend freezing these. Green beans lose much of their crisp texture after freezing and thawing.
Balsamic Green Beans FAQs
You can do most of the prep ahead, but I recommend cooking the green beans shortly before serving. Trim the beans and make the glaze ahead of time, then keep them refrigerated separately until you’re ready to cook.
Start by sauteing the beans in oil rather than boiling them. Then add just 1/4 cup water to finish cooking them and stop as soon as that water has evaporated and the beans are tender-crisp.
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Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green beans stem ends trimmed
- ¼ teaspoon kosher salt
- ½ batch Balsamic Glaze 1/4 cup
Instructions
- Heat oil in large skillet over medium-high heat. Add beans and cook 4 to 6 minutes or until light golden brown, stirring frequently.
- Add salt and 1/4 cup water to skillet and cook 2 to 4 minutes longer or until water is evaporated, stirring frequently.
- Remove from heat. Add 2 tablespoons Balsamic Glaze to skillet and toss until beans are coated in glaze. Transfer green beans to serving platter. Drizzle remaining glaze over beans, or serve it on the side to pass at the table.
