How to Bake Fresh String Beans in the Oven

by Sara Ipatenco

String beans are a healthy source of fiber and vitamin A.

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String beans, also known as green beans, are long, slender vegetables that have edible seeds inside. While string beans can be eaten raw, they tenderize and are easier to eat if you cook them before eating. Your oven is an effective tool for cooking string beans because it allows for even baking. Using the oven also gives you versatility when it comes to seasoning your string beans. Serve oven-baked string beans as a healthy side dish to roasted meats and potatoes.

Preheat the oven to 325 degrees Fahrenheit.

Coat the bottom of a small skillet with olive oil and heat on a stove burner on medium-high.

Add diced onion and minced garlic, and saute them, stirring occasionally with a wooden spoon, until they are soft and the onions are translucent. Remove from heat.

Spray a large baking dish with nonstick cooking spray.

Wash your string beans and trim the ends off, using a sharp knife.

Place the string beans in the greased baking dish, and Top them with the sauteed onions and garlic.

Pour in the vegetable broth, and sprinkle with salt and pepper.

Bake the string beans for about 20 to 25 minutes, or until the vegetable broth is bubbling and the string beans are tender.

Remove the baking dish from the oven, and spoon the green beans into a serving bowl, using a slotted spoon. Serve immediately.

Tips

  • When you add the salt and pepper to your string beans, try adding some of your favorite herbs and spices as well. Paprika, coriander, red chili flakes, garlic powder or dill all add some flavor to your cooked string beans. Try adding some additional vegetables to your green beans to create a colorful and healthy side dish. Carrots, yellow squash, bell peppers or Brussels sprouts are all nutritious choices. Cool the string beans slightly, and chop them into a garden or pasta salad.

References

Photo Credits

  • Comstock/Comstock/Getty Images

About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.