Can I use frozen green beans?

Yes. Frozen green beans are suitable for this recipe. Remove excess moisture first so they can brown during the initial sauté instead of releasing too much water.

Why is my creamy sauce too thin?

The vegetables may have released a lot of moisture, or the skillet may have been covered too tightly during cooking. After simmering, remove the lid and cook for a few extra minutes over moderate heat to reduce excess liquid.

Can I make this without cream?

Yes, but it will no longer have the same creamy sauce. Another suitable dairy ingredient can be used, although the flavor and consistency will change.

How can I make the beans softer?

Simply extend the covered simmering time by a few minutes. The exact cooking time depends on the size, freshness, and tenderness of the green beans.

Can I cook this dish in the oven?

Yes, but the method will be different. A skillet works particularly well for this recipe because it allows you to quickly sauté the beans and then simmer them directly in the creamy garlic sauce.

Green beans with bell peppers in a creamy garlic sauce

Name: Green beans with bell peppers in a creamy garlic sauce
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Green Beans — 500 g; Bell pepper — 250 g; Garlic — 10 g; Cream — 50 g; Salt — 10 g; Spice — 5 g

40min

825g

Nutrition per 100g

Green beans and bell peppers in creamy garlic sauce make a light yet incredibly flavorful vegetable dish. The cream adds a smooth, delicate richness, while garlic and spices bring a savory kick to the sweet peppers and tender beans. The vegetables are quickly sautéed first, then gently simmered until perfectly tender and coated in the aromatic sauce. With just 55 calories per serving, it is a great choice for a light dinner or everyday side dish.

LunchStewedAt the TableSnack

WHAT YOU WILL NEED

From ingredients

6 products

Vegetables

Sauce

Spices

SIMPLE PROCESS

Step by step recipe

Start by quickly sautéing the green beans over high heat so they develop a deeper flavor while keeping some texture. Add the bell pepper for the final few minutes of frying, then stir in the cream, garlic, salt, and spices. Simmer everything covered over moderate heat so the vegetables become tender and absorb the creamy garlic sauce.

Step 1

Prepare the vegetables

Rinse 500 g of green beans and trim any tough ends if needed. Remove the seeds from 250 g of bell pepper and cut it into small strips or bite-sized pieces. Crush or finely mince 10 g of garlic.

Step 2

Sauté the green beans

Heat a skillet well and add the prepared green beans. Sauté over high heat for 5–7 minutes, stirring occasionally. The beans should develop some color while retaining a pleasant texture.

Step 3

Add the bell pepper

Add the sliced bell pepper to the green beans. Stir well and continue cooking for about 3 minutes, allowing the pepper to soften slightly without losing its shape.

Step 4

Make the creamy garlic sauce

Add 50 g of cream, the crushed garlic, 10 g of salt, and 5 g of spices to the vegetables. Stir thoroughly so the cream coats the vegetables and the garlic and seasonings are evenly distributed.

Step 5

Simmer until tender

Cover the skillet and simmer the vegetables over moderate heat for 15–20 minutes. The green beans should become tender while the creamy sauce develops a rich garlic aroma and coats the vegetables.

Step 6

Serve hot

Check the beans for tenderness and adjust the seasoning if needed. Serve immediately while the creamy garlic sauce is fragrant and coats the vegetables beautifully.

CHEF'S TIP

Sauté the beans over high heat

Cook the green beans in a well-heated skillet for the first 5–7 minutes. High heat helps develop a more flavorful surface while keeping the beans from becoming overly soft.

Keep the peppers vibrant

Add the bell pepper after the beans and sauté for about 3 minutes. It should soften slightly while retaining its shape and natural sweetness.

Add garlic before simmering

Mix the crushed garlic directly into the cream before adding it to the vegetables. This helps distribute the garlic flavor evenly throughout the sauce.

Simmer covered

Once the creamy sauce has been added, cover the skillet and cook over moderate heat. This allows the beans to become tender while absorbing the garlic and spices.

SUBSTITUTIONS

Add your taste

Use frozen green beans Frozen green beans work well in this recipe. You do not need to fully thaw them, but remove excess moisture so they can sauté properly instead of steaming.
Choose any sweet bell pepper Red, yellow, or orange bell peppers all work well. The cooking method stays the same, while different colors can make the finished dish more vibrant.
Use lighter cream For a lighter version, choose lower-fat cream. The sauce will be less rich but will still have a smooth and creamy consistency.
Adjust the seasoning Instead of adding more salt for extra flavor, use a suitable spice blend. Add seasoning gradually so it enhances rather than overwhelms the delicate cream sauce.

HOW TO STORE

How to Store Green Beans in Creamy Garlic Sauce

Let the finished dish cool to room temperature without leaving it out for an extended period. Transfer the green beans, peppers, and sauce to an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet over low to medium heat. If the sauce has thickened too much, add a small splash of cream or water and stir until smooth again. The dish can be frozen, although the creamy sauce may change texture slightly and the vegetables will be softer after thawing. Thaw gradually in the refrigerator and reheat gently on the stove.

GOOD TO KNOW