Easy Weeknight Herbed Green Beans


Whenever I'm stuck on what to make for a veggie side, this is what I make. This is a great example of how to cook without a recipe—every time I make it I just throw it together. But whenever I serve them I get asked "these are so good! I need the recipe!" So, due to popular demand, I've written everything out because you need to fall in love with these green beans as much as I have.

Sprouts recently launched their own Ghee, which is a great relief to your pocket book, and the perfect fat for this recipe. 

Sauteed Green Bean Recipe

Easy Herbed Green Bean Recipe

These are seriously addictive. Make sure you use a large enough pan that is equipped with a lid so that you can brown and then steam the beans.



3T Sprouts Ghee or Butter
1lb Green Beans, ends trimmed and cut in half
3 Cloves of Garlic
½ Shallot, minced,
¾c Vegetable Broth
1t Herbs De Provence
½t salt
¼t pepper
¼c Fresh Parsley, chopped


  1. Melt 2 Tablespoons ghee or butter in stainless steel skillet over medium heat. Add shallot and garlic and cook until softened, about 30 seconds.

  2. Add green beans and increase heat to medium high. Saute green beans until wrinkled and spotted brown, about 10-12 minutes.  

  3. Add vegetable broth, give it a stir and cover for 5-6 minutes, stirring occasionally. Remove lid when all but a few tablespoons of liquid have evaporated. Test a green bean for doneness, and if it is still too crunchy add additional ¼ cup of broth, cover, and continue to cook until done.

  4. Uncover, turn off heat and stir in additional 1 Tablespoon Ghee, 1 teaspoon herbs de provence, ½ teaspoon salt, ¼ teaspoon pepper and ¼ cup chopped parsley. Serve immediately