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Decadent Creamed Green Beans with White Wine & Dijon: An Elegant Side Dish in 15 Minutes

Searching for an exceptional side dish that comes together effortlessly and impresses every time? Look no further than this incredible Creamed Green Beans recipe. In just about 15 minutes, you can transform simple green beans into a luxurious, flavorful accompaniment that elevates any meal. This dish takes the humble green bean and bathes it in a rich, savory white wine cream sauce, creating a taste experience that feels gourmet without demanding extra effort in the kitchen.

Creamed Green Beans ready to eat and topped with some diced tomatoes.

The magic of this recipe lies in its perfectly balanced white wine cream sauce. It’s a delicate yet robust blend that allows all the exquisite flavors – from the fresh garlic to the subtle tang of Dijon – to beautifully cling to each green bean. While a basic Sautéed Green Bean offers a refreshing bite, this creamy version truly takes them up several notches, making them special enough for holiday dinners, yet simple enough for a weeknight supper. The rich texture and complex flavors will undoubtedly make these creamed green beans a new favorite in your culinary repertoire.

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Key Ingredients for the Perfect Creamed Green Beans

To truly achieve the exquisite flavor and texture of these creamed green beans, the quality and type of your ingredients are paramount. Let’s delve into what makes each component essential for this dish.

The single most crucial ingredient for this recipe is the green beans themselves. For the best results, aim for the more delicate, petite French Green Beans, also known as haricots verts. These slender beans cook quickly and absorb flavors beautifully, offering a tender yet slightly crisp texture that regular green beans often lack. You can typically find them fresh in the produce section or labeled as “fine green beans” in the frozen aisle of most grocery stores. Whether fresh or frozen, their thin profile is key to how quickly and perfectly they cook in this decadent sauce.

Ingredients needed to make Creamed Green Beans.

Another non-negotiable component is heavy cream. This ingredient is the heart of our luscious sauce. Unlike milk or half-and-half, heavy cream possesses the fat content necessary to thicken naturally and create that rich, velvety texture without needing additional flour or cornstarch. As it simmers and reduces, it transforms into a glossy, flavorful sauce that beautifully coats every green bean. Skimping on heavy cream will compromise the luxurious mouthfeel and creamy consistency that defines this dish.

When it comes to white wine, choose something you would genuinely enjoy drinking. A dry white wine like Chardonnay or Pinot Grigio works wonderfully. The wine doesn’t need to be expensive; a decent, mid-range bottle is perfectly suitable. The wine serves multiple purposes: it deglazes the pan, lifting all those delicious browned bits from the bottom, and its acidity brightens the overall flavor profile of the rich cream sauce. Most of the alcohol evaporates during cooking, leaving behind only its nuanced flavor contribution.

For precise measurements and detailed instructions, use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card.

Step-by-Step Method for Creamy Green Beans

Crafting these delectable creamed green beans is a straightforward process, built on layers of flavor. Let’s walk through each step to ensure your dish is nothing short of perfect.

Begin by melting butter and sautéing fresh garlic in a large skillet over medium heat. The butter provides a rich base, and cooking the garlic gently in it releases its aromatic oils, infusing the pan with an irresistible fragrance. Be careful not to burn the garlic; just a quick sauté to make it fragrant is all you need. Next, add your green beans to the skillet. As mentioned, both fresh or frozen French green beans work beautifully here. If using frozen, there’s no need to thaw them beforehand; they’ll cook down quickly in the hot pan. The key is to get them tender-crisp in the butter and garlic, allowing them to absorb those initial foundational flavors.

Garlic cooking in butter in a large cast iron skillet on the stove.

Once the green beans have become tender in the fragrant butter and garlic mixture, it’s time for the next crucial step: deglazing the pan with white wine. Pour in the wine and increase the heat slightly. As the wine simmers and nearly evaporates, it pulls up all the concentrated, caramelized bits from the bottom of the pan, adding incredible depth of flavor to your sauce. This process takes only a few minutes. When the pan is almost dry, stir in the Dijon mustard and the heavy cream. The Dijon mustard acts as an emulsifier, helping to bind the sauce together and adding a subtle, zesty tang that cuts through the richness of the cream without being overpowering.

Green beans cooked till warmed through and pan deglazed with wine and boiled till nearly dry again.

Adding dijon and cream to the pan to cream the green beans.

Allow the cream mixture to come to a gentle boil, then reduce it to a simmer, stirring occasionally. Continue to cook for 3-4 minutes, or until the cream visibly reduces and thickens, beginning to cling beautifully to the green beans. You’ll notice the sauce becoming glossy and coating each bean evenly. This is the indicator that your creamed green beans are perfectly done. For a delightful pop of color and freshness, I often finish the dish with a sprinkle of diced tomatoes. While optional, they add a lovely visual appeal and a burst of acidity that complements the creamy richness. Serve immediately to enjoy the best texture and flavor.

Green beans tossed in the cream sauce till it beings to cling.

Finishing the green beans with some diced tomatoes before serving.

These creamed green beans are incredibly versatile and pair well with a variety of main courses. One of my favorite pairings is with Pan-Seared Salmon. The entire meal can be ready in about 30 minutes, especially if you cook the green beans in the same pan after searing the salmon. Don’t worry, the flavors meld beautifully without making the beans taste fishy; instead, the rich cream sauce complements the salmon perfectly. Add a side of steamed rice, and you have a seemingly fancy dinner that comes together in a flash, perfect for both busy weeknights and special occasions.

Creamed Green Beans served over some rice and topped with seared salmon.

Expert Notes & Tips for Success

Achieving perfectly creamed green beans is simple with a few insider tips:

Green Bean Choice: While both fresh and frozen green beans work, the key is to use the more petite French Green Beans (haricots verts). Their thinner, smaller profile means they cook faster and become tender more quickly, ideal for this rapid recipe. Regular green beans can be used in a pinch, but they may require a few extra minutes of cooking time to reach desired tenderness.
Heat Management: Cook this recipe on a medium to medium-high heat setting. You want a consistent sizzle throughout the cooking process, encouraging the beans to soften and the sauce to reduce efficiently without burning.
Pan Size Matters: Use a large skillet, preferably 12 inches or more in diameter. A wider pan provides more surface area for the cream to reduce quickly, preventing it from boiling over and ensuring even cooking of the beans. This also helps to achieve that desirable clinging consistency faster.
Don’t Overcook the Beans: Aim for tender-crisp. Overcooked green beans can become mushy and lose their vibrant color, detracting from the dish’s appeal.
Seasoning: Taste and adjust seasoning as you go. The kosher salt and fresh cracked black pepper are essential, but you might find you need a little more depending on your preference and the saltiness of your butter.

Customizing Your Creamed Green Beans

This recipe is quite adaptable, allowing for a few smart substitutions to suit dietary needs or ingredient availability:

Dairy-Free Option: If you’re looking for a dairy-free green bean alternative, this particular recipe relies heavily on heavy cream for its signature texture. However, you can achieve a delicious side by trying my sautéed green bean recipe, prepared with only olive oil.
Garlic Alternatives: Freshly chopped garlic offers the best flavor, but feel free to use garlic from a squeeze tube, pre-minced jarred garlic, or even frozen garlic cubes for convenience. If you’re not a fan of garlic, a finely minced shallot makes an excellent aromatic substitute, offering a milder, sweeter onion flavor.
White Wine Variations: Any dry white wine will work well here. The wine’s primary role is to deglaze the pan and add acidity, rather than imparting a dominant flavor. So, feel free to use whatever dry white wine you have on hand – Sauvignon Blanc, Pinot Grigio, or Chardonnay are all great choices. You don’t need to be particular about an expensive bottle.
Heavy Cream Substitute: For this recipe, heavy cream is truly fundamental to achieving the desired thick, rich, and clinging sauce. I cannot recommend a good cream swap that won’t significantly alter the flavor and final consistency of the dish. It’s best to stick with heavy cream for that authentic creamy green bean experience.
Mustard Type: Dijon mustard adds a subtle tang and helps emulsify the sauce. If you prefer a bit more texture and a slightly bolder flavor, a grainy mustard can also be used effectively.
Garnish: Diced fresh tomatoes are an optional garnish that adds a welcome splash of color and a hint of fresh acidity. If you don’t have them, the dish is still fantastic without them. Other garnishes like fresh parsley, chives, or even a sprinkle of toasted almonds could also be considered for added flair.

More of my favorite “GREEN” recipes!

Southern Green Beans

Zucchini Fritters

Hatch Green Chili Cheeseburger

Bacon Brussels Sprouts

Green Bean Salad

Shamrock Shake Recipe

Alfredo Broccoli Pasta

Basil Pesto Sauce

Did you make this recipe? I’d love to hear your thoughts! Let me know by leaving a review or comment below. And for more delicious recipes and cooking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 6 servings

Creamed Green Beans

Prep Time:
5 minutes

Cook Time:
15 minutes

Total Time:
20 minutes

When you need an inspired side dish that can be ready in about 15 minutes, reach for this Creamed Green Beans Recipe.

Ingredients

1 tablespoon Olive Oil
2 tablespoons Salted Butter
4 cloves Garlic, rough chopped
1 ½ pounds French Green Beans, fresh or frozen
¾ teaspoon Kosher Salt, Morton’s
½ teaspoon Fresh Cracked Black Pepper
¼ cup White Wine, Pinot Grigio or Chardonnay
½ cup Heavy Cream
1 teaspoon Dijon Mustard
Diced Tomatoes, optional garnish

Instructions

Heat the olive oil and butter in a large skillet over medium heat.

Stir the garlic into the pan for 30-45 seconds, then add the green beans.

Season with some salt and pepper, and deglaze the pan with the white wine. Turn the heat up to medium-high and cook till the pan is nearly dry.

Stir in the cream and dijon and bring the mixture to a boil.

Continue cooking on medium-high heat for 3-4 minutes till the cream thickens and begins to stick to the beans.

Toss over some diced tomatoes if desired, just for a little color, and serve immediately.

Notes

Notes & Tips

It is ok to use fresh or frozen green beans here. The most important thing is to use the more petite French Green Beans. They are smaller and thinner and cook up and become tender very quickly.

Cook on medium to medium-high heat for this recipe. Everything should be sizzling pretty much the whole time. Also, use a big pan, 12 inches or more so the cream doesn’t boil over and everything cooks super quick.

Substitutions

If you need a dairy-free green bean recipe, I suggest my sauteed green bean recipe. You can make them with only oil for a dairy-free green bean side dish.

You can use garlic in any shape or form. From a squeeze tube, fresh, or frozen here. If you don’t want to use garlic, use shallot.

You can really use any white wine for this recipe. It is there more for the reaction more than flavor. It helps thicken and hold the sauce together, so don’t be too picky about it.

I can’t suggest a good cream swap for this one that doesn’t alter the flavor or final product too much. I would keep it as is.

The mustard helps to bring the sauce together and adds a little flavor. The same way it would in a vinegarette. You could also use a grainy mustard too.

I threw some tomatoes on top for a pop of color, but you can leave them off if you like.

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Creamy Green Beans