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this post was submitted on 03 Aug 2023
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For me I melt butter and minced garlic together in a shallow 10 inch pan until it gets fragrant and not burnt (important to watch). I sautee the fresh green beans in that, after the butter melts for a few minutes, then add 1/4 cup of water.
Get that to a low simmer and cover the top with a slight angle to the lid to let the steam out. After 10-15 minutes the outside of the beans are softened and most of the water is gone (whilst you make sure no green beans are on the bottom of the pan too long occasionally) and I add some onion and garlic powder, salt/pepper to taste, and (if wanted when most of the water is gone) a slice of butter for one last sautee with the final seasoning.
It's a bit long in writing but I've never had complaints about my "steamed" green beans.
That sounds pretty good. I usually put a knob of butter on top of the green beans after boiling while drying off a little in a strainer on top of the empty pan, but the addition of garlic sounds like a good call!