Creamy Garlic Green Beans

I am so excited to share this recipe with you! I have been wanting a recipe like this for more than 15 years! Why? One year when I was a kid, my parent’s anniversary came around and they didn’t have the money to do anything big. My mom bought some food stuff so that they could have a candle-lit dinner at home. She “splurged” on some pre-seasoned green beans from the freezer section at the grocery store. They had a garlic cream sauce on them. The day after their anniversary dinner, my mom let us eat some of the left-overs. I got the green beans and fell in love with them!

A few weeks ago I was trying to make my own Honey a nice dinner, and wanted to use up some frozen green beans I had in the freezer. As I got scrounging around, I saw cream in the fridge, and decided to shoot for the creamy green bean dish that I had so long ago. My Pinterest search lead me to something somewhat similar, but made with yogurt and served cold. Gross. So I modified it, tried it out, and it was a success! This recipe is practically identical to the one I fell in love with! At least from what I remember from 15 years ago…

Any way, this is super yummy, creamy and practically comfort food. Except it’s green beans, so you don’t have to feel bad about it. If you need another Thanksgiving side idea, this is your recipe! It will not disappoint. Better yet, it is quick to whip up, and you could even make it ahead of time!

If you use frozen green beans, they usually come in 2 pound bags. This recipe only calls for 1 pound of green beans, but you could definitely double this recipe and not regret it. Also, I always use salted butter, but if you are watching your sodium level, you could use unsalted butter or leave out the extra salt.



1 pound green beans, fresh or frozen

1/2 cup heavy cream

1 TBS butter

1 TBS dried parsley

1/2 TBS corn starch

1/2 tsp garlic powder

1/2 tsp salt

Ground black pepper to taste


Cut the green beans into 1 inch pieces (if using fresh) or thaw your frozen green beans under cold water. Put the beans in a sauce pan and add the remaining ingredients. and mix until the corn starch has dissolved.

Heat the sauce pan over medium-high heat. Bring to a simmer, stirring occasionally. Leave over the heat until the beans are bright green and the sauce has thickened to your desired thickness.

Adapted from

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