Sautéed Green Beans and Peas Sautéed Green Beans and Peas

Sautéed Green Beans and Peas | Food styling by David Grenier | Prop styling by Andrea McCrindle Image by: Jodi Pudge

Sautéed green beans and peas are a classic. They're simple to make and have just enough butter and lemon to let their fresh flavours pop.

  • Prep time 10 minutes
  • Total time 10 minutes



In large skillet of boiling salted water, cook green beans until bright green and slightly tender, about 3 minutes. Drain well; set aside. (Make-ahead: Transfer to bowl of ice water until chilled; drain well and pat dry. Refrigerate in airtight container for up to 24 hours.)

In same skillet, melt butter over medium heat; cook shallot, stirring occasionally, until tender, about 3 minutes. Add green beans and peas; cook, stirring occasionally, until warmed through, about 3 minutes. Stir in lemon juice, pepper and salt. Serve warm.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 2 g
  • Sodium 211 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 52
  • Total fat 2 g
  • Potassium 102 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g


  • Iron 5
  • Folate 12
  • Calcium 2
  • Vitamin A 9
  • Vitamin C 10
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Lunch & Dinner

Sautéed Green Beans and Peas