How to cook green beans, including roasting, braising and blistering.

If you’re looking for something in between raw and cooked, try sauteing green beans. As my colleague Aaron Hutcherson said in his recipe for Green Beans With Oranges and Almonds, “Sauteing this many green beans in a skillet is hard to do evenly, but in this instance that’s a good thing. Some will get soft and charred in spots, while others will become crisp-tender, offering a textural counterpoint.” Play around with the level of heat and the cook time to get the color and texture you want.

Another option for more even sauteing is to cut the beans into smaller pieces. While Zippy Green Beans call for the beans to be blanched before going into the skillet, you can skip that step and simply cook them in the skillet for a bit longer.

As these dishes show, sauteing is an excellent way to infuse the beans with additional flavor, whether through aromatics (garlic, ginger, shallots) or spices (garlic powder, crushed red pepper flakes, mustard seeds).

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