Creamed Green Beans
Just last week, the fresh green beans were ready, so we made Creamed Green Beans-and they are absolutely delicious and so easy to make! Check out the recipe below.
About a month ago, we moved to Iowa and are staying with my parents while we build our new home. Besides getting to spend more time with family, I'm loving the bonus of having Mom's huge garden right nearby-perfect for recipe inspiration!
If you're looking for more ways to use your fresh veggies, check out our Creamed Asparagus with Parmesan Cheese and our Asparagus Egg Bake!
Quick Look: Creamed Green beans
- 👌 Difficulty: Easy, perfect for weeknight dinners and holiday meals.
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- ⏳ Total Time: 20 minutes
- 🥦 Servings: 4 side servings
- ⚡ Calories: 94 calories per serving
- 🍂 Flavor Profile: Fresh, creamy, buttery & comforting with tender green beans.
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Why you'll love this Creamed Green Beans Recipe
- Simple ingredients, big comfort: You only need fresh green beans, a little butter, flour, milk, and basic seasoning to make a cozy, creamy side dish.
- Quick weeknight-friendly: It comes together in about 20 minutes, so you can add a "special" side to dinner without a lot of extra work.
- Pairs with almost anything: This creamy side is right at home next to chicken, beef, pork, or holiday mains like turkey and ham.
- Easy to customize: You can dress it up with a sprinkle of Parmesan, crispy onions, or bacon if you want to make it feel extra special.
How to Make creamed green beans
Ingredients:
- Fresh green beans: The star of the dish-tender, slightly crisp beans that bring fresh flavor and texture to the creamy sauce.
- Butter: Adds rich flavor and combines with the flour to create a roux, which is the base for thickening the cream sauce.
- All-purpose flour: Helps thicken the milk into a smooth, velvety sauce that clings to the green beans.
- Milk: Creates the creamy component of the dish, turning the roux into a light, silky sauce.
- Salt & pepper, to taste: Simple seasonings that bring out the natural flavor of the green beans and balance the richness of the sauce.
- Step 1: Prepare the green beans: Trim the ends and boil in water until tender, about 5-7 minutes. Drain and set aside.
- Make the cream sauce: In a small saucepan, melt the butter over medium heat.
- Add the flour: Stir in the flour, salt, and pepper to form a smooth paste.
- Whisk in the milk: Gradually pour in the milk, whisking constantly until the sauce thickens and is smooth.
- Combine and serve: Pour the creamy sauce over the green beans. Taste and adjust seasoning with more salt and pepper if needed. Serve warm and enjoy!
tips for success and FAQ's
- Trim the beans well: Snap or cut off the tough, woody ends so every bite is tender.
- Don't overcook the green beans: Boil just until bright green and crisp-tender; they'll soften a bit more once the hot cream sauce goes on.
- Make a smooth roux: Let the butter melt completely, then stir in the flour until no dry bits remain-this helps the sauce thicken without lumps.
- Add the milk slowly: Whisk in the milk a little at a time, whisking constantly, so the sauce stays silky and doesn't get grainy.
- Adjust thickness at the end: If the sauce is too thick, whisk in a splash of milk; if it's too thin, simmer for another minute or two until it coats a spoon.
Yes. Thaw and pat them dry first, then cook just until heated through so they don't turn watery or mushy in the sauce.
You can cook the green beans and make the sauce a few hours ahead, then reheat gently together on low heat, adding a splash of milk if the sauce has thickened too much.
Whole milk gives the creamiest texture, but 2% will work in a pinch. Skim milk tends to make the sauce thinner and less rich.
Make sure the flour is fully mixed into the melted butter before adding milk, and whisk constantly while slowly pouring in the milk.
Absolutely-stir in a handful of freshly grated Parmesan or cheddar at the end for an extra rich, cheesy version.
How to Store Creamed Green Beans
If you have leftovers, don't worry-they keep well! Store them in an airtight container in the fridge for 3-4 days. When you're ready to enjoy them again, reheat gently on the stovetop or in the microwave, stirring occasionally until warm.
If you tried this Creamed Green Beans recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how you it went in the comments! Thanks for visiting and come back again!
Creamed Green Beans
Ingredients
- 3 Cups Fresh Green Beans
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 1 Cup Milk
- Salt & Pepper to taste
Instructions
- Prepare the green beans: Trim the ends and boil in water until tender, about 5-7 minutes. Drain and set aside.
- Make the cream sauce: In a small saucepan, melt the butter over medium heat.
- Add the flour: Stir in the flour, salt, and pepper to form a smooth paste.
- Whisk in the milk: Gradually pour in the milk, whisking constantly until the sauce thickens and is smooth.
- Combine and serve: Pour the creamy sauce over the green beans. Taste and adjust seasoning with more salt and pepper if needed. Serve warm and enjoy!
Notes
- Trim off the tough, woody ends of the green beans so every bite is tender.
- Boil the beans just until bright green and crisp-tender; overcooking will make them mushy once the sauce is added.
- Whisk the flour into the melted butter until smooth before adding milk to help prevent lumps in the sauce.
- If the cream sauce gets too thick, whisk in a splash of milk; if it's too thin, simmer for another minute or two until it coats a spoon.
- Fresh green beans work best, but thawed, well-drained frozen beans can be used in a pinch.
Reminds me of my childhood. Thank you for posting this recipe!