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Parmesan Green Beans

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3 tablespoons butter, divided
1-1/2 pounds green beans, trimmed
2 cloves garlic, smashed
1 tablespoon lemon juice
1 teaspoon kosher salt
1/3 cup shredded Parmesan cheese

Parmesan Green Beans

Parmesan Green Beans is an easy and delicious side dish recipe that will brighten your dinner table.

  • Serves 6
  • Easy

About This Recipe

Parmesan Green Beans is a super simple, beautiful, and delicious side dish recipe that takes just minutes to prepare. It’s a great side dish for a roast chicken, meatloaf, or a holiday dinner. It adds color, texture, and flavor to your dinner plate.

Fresh green beans are best for this recipe, and they are luckily available year round. You can use frozen green beans if you’d like, but don’t use canned green beans. The color of canned beans is muted, and the texture is too soft.

When you buy fresh green beans, look for beans that are bright green, with no soft spots, mold, or damage. The beans should be firm when you squeeze them between your fingers. Buy the beans up to three days before you want to use them, and store them in the fridge.

You can use grated or shredded Parmesan cheese for this recipe. Grate or shred it yourself for the best flavor. But if you can find good quality pregrated or preshredded Parmesan, that’s fine.

How to make the best Parmesan Green Beans

  • To prepare fresh beans, rinse them well, then dry them in paper towels. Snip off both ends of the beans. You can leave them whole, or cut them in half crosswise if you prefer.
  • The beans are made on the stovetop. You simmer the beans in water with a little lemon juice added for flavor. Then when the beans are tender, you drain the beans and return them to the hot skillet. Heat with butter, then sprinkle with the cheese, heat for a bit, and serve.
  • You can cook the beans ahead of time and chill them in the refrigerator until you’re ready to eat. Then just heat the beans in the microwave or in a skillet, top with the cheese, and serve.
  • If you are using frozen beans, prepare them according to the package directions.

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Rinse the beans, trim them, and dry.


Add 1 tablespoon butter and 1/2 cup water to a large skillet and bring to a simmer.


Add the beans and the smashed garlic. Simmer for 2 to 3 minutes or until the beans are crisp tender. Drain well and remove and discard the garlic.


Return the beans to the skillet and add the remaining 2 tablespoons butter. Heat over medium heat until the butter melts and coats the beans. Sprinkle with the cheese and serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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