Vegetarian Recipes
Sauteed Green Beans
When I’m planning dinner, there always has to be something green on my family’s plates, but getting my 3-year-old to eat a salad isn’t always a cinch. Crunchy, hot, Sautéed Green Beans, however, are always a win! My family loves fresh green beans raw, pickled, steamed, sautéed, dry-fried… you name it, we love it! When I’m short on time, this easy sautéed green beans recipe always comes in handy and is ready in less than 15 minutes.
I think green beans are one of the most versatile veggies out there. They’re easily accessible, affordable, and packed with nutrients. You can cook them in so many different ways in a matter of minutes! But one of my favorite ways to prepare them is by sautéing them in a hot pan with olive oil, garlic, onion powder, and crushed red pepper. And nope, I don’t blanch or parboil them beforehand—I just love how crisp and flavorful they turn out when cooked this way!
Ingredients
Here’s what you’ll need to make these sautéed fresh green beans:
- Green Beans: These are also known as string beans or French beans. Go for fresh, crisp green beans that snap easily when bent. This means they’re super fresh! If you buy untrimmed green beans, you’ll need to cut off the ends yourself.
- Olive Oil: For sauteing the beans and adding flavor.
- Garlic: Once you’ve tried sautéed green beans with garlic, there’s no going back! It adds so much aromatic flavor and seriously beats plain boiled beans.
- Onion Powder: An easy way to add flavor without having to dice up onions.
- Crushed Red Pepper: Adds a subtle kick of heat. Feel free to adjust the amount according to your preference.
- Salt & Pepper: Basic but essential seasoning for any savory dish.
Can I Use Frozen Green Beans?
I highly recommend using fresh green beans rather than frozen ones. Will frozen green beans work? Of course, but will they turn out the same? Not quite. Frozen green beans will release a lot of liquid in the pan, which means they’ll end up steaming rather than sautéing. They’re also usually parboiled before being frozen, so they won’t have the same crispness as fresh beans and will likely turn out softer and slightly mushy.
However, if you only have frozen and really want to give this recipe a try, I suggest thawing the beans first and then patting them dry before sautéing! Just don’t expect the same level of crispness as you’d get with fresh green beans.
Recipe Variations!
I chose the seasonings in this recipe because they’ll easily pair with almost any main dish. But I’m also all for using up what I have on hand, and sometimes that means swapping out ingredients or adding something extra. Here are some variations you could try:
- Swap out the red pepper flakes for a pinch of cayenne pepper if you want more spice
- Add lemon zest and juice for a bright, citrusy flavor (great if serving with fish!)
- Sprinkle grated Parmesan cheese on top before serving
- Use diced onion rather than onion powder
- Add a splash of soy sauce for added umami or some balsamic glaze for a little sweetness
- Toss in slivered almonds or pine nuts (I’d toast them first for extra flavor)
- Add bacon crumbles or sautéed mushrooms
Serving Suggestions
Is there any dish that sautéed string beans don’t go well with? I don’t think so! They’re always an easy side for your favorite protein, like grilled salmon, chicken, tofu, or steak. But I especially love them with rich, saucy dishes like stews, curries, or my shakshuka recipe.
And I can’t forget about Thanksgiving—is it even a holiday meal without green beans on the table?! They’re the perfect Thanksgiving side that doesn’t take a ton of time or pans to make. Enjoy them in place of (or with!) traditional green bean casserole alongside your roasted turkey and gravy!
Sauteed Green Bean Recipe
Equipment
Ingredients
- 1 lb green beans $1.78
- 1 ½ Tbsp olive oil $0.28
- 2 cloves garlic, minced $0.06
- ½ tsp onion powder $0.03
- ¼ tsp crushed red pepper $0.03
- ½ tsp salt $0.01
- ⅛ tsp freshly cracked black pepper $0.01
Instructions
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Stem and rinse green beans. Strain in a colander and pat dry before sautéing.
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Heat olive oil in a large skillet over medium-high heat and add green beans, garlic, onion powder, crushed red pepper flakes, salt, and pepper.
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Sauté for 8-10 minutes or until desired tenderness is reached.*
See how we calculate recipe costs here.
Notes
Nutrition
how to make Sautéed Green Beans – step by step photos
Stem and rinse 1 lb of green beans. Strain in a colander and pat dry before sautéing.
Heat 1 ½ Tbsp olive oil in a large skillet over medium-high heat and add green beans, 2 cloves minced garlic, ½ tsp onion powder, ¼ tsp crushed red pepper flakes, ½ tsp salt, and ⅛ tsp black pepper.
Sauté for 8-10 minutes or until desired tenderness is reached.*
You’ve never tasted a fresh green bean quite as delicious as these…and that’s a fact!! 😉
More Green Bean Recipes
The post Sauteed Green Beans appeared first on Budget Bytes.
Vegetarian Recipes
Cheesy Skillet Ravioli
One-pot meals that don’t require me to cook any meat, but are still very filling, are literally my FAVORITE! They’re so quick and easy and are a life-saver during the weekdays. This Cheesy Skillet Ravioli is a saucy, flavorful, skillet meal made with cheese ravioli, sautéed mushrooms, marinara sauce, and more cheese sprinkled on top. I splurged a little with this one by using two types of cheeses and refrigerated ravioli instead of frozen, but I’ll also share some budget-saving tips below. You can definitely count on this recipe the next time you need a simple 30-minute meal!
Ingredients
There’s a good chance you already have most of the ingredients for this recipe in your pantry and fridge. And if not, they’re easy to find at any grocery store! Here’s what you’ll need to make this vegetarian cheesy ravioli skillet recipe:
- Cheese Ravioli: I specifically use refrigerated cheese ravioli because it cooks quickly and has a great texture. You can also use frozen cheese ravioli; just be sure to simmer it for a few minutes longer.
- Baby Bella Mushrooms: These add a ‘meaty’ texture without actually using any meat!
- Marinara Sauce: Use your favorite store-bought brand or make your own marinara if you have some extra time. Either way, it adds a delicious Italian-style flavor to this skillet recipe.
- Canned Petite Diced Tomatoes: I love the extra texture and flavor you get when these are mixed with the marinara sauce. The small size of these diced tomatoes also helps them cook quickly in the skillet and blend well with the other ingredients. You could use regular canned diced tomatoes and break them up a bit in the skillet if that’s what you have on hand.
- Garlic: I use two cloves of minced garlic, but feel free to add more if you LOVE garlic!
- Olive Oil and Butter: I use both to sauté the mushrooms and garlic. Together, they help brown the mushrooms and add extra flavor to the dish.
- Shredded Mozzarella and Grated Parmesan Cheese: These add the perfect amount of gooey, cheesy goodness to this skillet recipe. Sprinkle them on top and let them melt into the sauce for a delicious finish. (also, as shown in the step-by-step photos below, they create an awesome cheese pull!)
- Water: Thins out the sauce just a bit and helps everything cook evenly.
- Seasonings: The marinara will already have some seasoning, but adding Italian seasoning, garlic powder, salt, and black pepper really enhances the overall taste of this dish.
Budget-Saving Tips
- Looking to save more money? A lot of times, frozen ravioli is cheaper than refrigerated. If you purchase frozen cheese ravioli, you will need to let it cook for a few extra minutes until it is cooked and heated through.
- If you can get a great deal on ravioli with a different type of filling, go for it! Be sure to simmer your chosen ravioli in the sauce for the appropriate amount of time according to the package instructions.
- I bulked up this dish with fresh mushrooms, so if you want, you can use just half a bag of cheese ravioli (roughly 10 oz.) instead of the full 20 oz. and save the rest for later. Similar to what I did in my Cheese Tortellini Skillet recipe. This dish will still be very filling and delicious!
- Did you know baby Bella mushrooms are actually a more mature version of white button mushrooms? They have a deeper, richer flavor and are great in dishes like this. But if you can’t find them or if white button mushrooms are priced better at the store, they can easily be substituted in this recipe.
Serving Suggestions
I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!
Storage and Reheating
This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.
Cheesy Skillet Ravioli Recipe
Equipment
-
Large Deep Skillet
Ingredients
- 1 Tbsp olive oil $0.22
- 1 Tbsp butter $0.12
- 8 oz. baby bella mushrooms, sliced $2.08
- 2 cloves of garlic, minced $0.16
- 2 cups marinara sauce $1.59
- 1 14.5 oz. can petite diced tomatoes $1.06
- 1 tsp Italian seasoning $0.10
- ½ tsp garlic powder $0.05
- ½ tsp salt $0.02
- ¼ tsp freshly cracked black pepper $0.02
- ¼ cup water $0.00
- 20 oz. refrigerated cheese ravioli* $6.99
- 1 cup shredded mozzarella cheese $1.15
- ¼ cup grated parmesan cheese $0.80
Instructions
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Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
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Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
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Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
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Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
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Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.
See how we calculate recipe costs here.
Notes
**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.
Nutrition
how to make Cheesy Skillet Ravioli — step by step photos
Gather all of your ingredients.
Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.
Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.
Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.
Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.
Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.
Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.
Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.
More Cheesy Pasta Recipes
The post Cheesy Skillet Ravioli appeared first on Budget Bytes.
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