Cheddar’s Green Beans Recipe

I am a huge fan of vegetables, but green beans have never been my favorite because they often require so much extra work to taste good. But Cheddar’s Green Beans have changed my thinking totally. It proved me wrong.

These green beans are one of the most ordered side dishes at Cheddar’s restaurant. People love them because they are soft, buttery, and full of homestyle comfort.

The beans are never too crispy or bland. They taste just right.

What makes them special is the simple cooking method and the rich, savory flavor. You get that restaurant quality without leaving your kitchen.

My copycat recipe brings all that goodness to your table. Making this dish at home is super easy. You need just a few simple ingredients and about 20 minutes of your time.

Today I am sharing this copycat Cheddar’s Green Beans Recipe so you can enjoy this same recipe at your home.

How to Pick Fresh Green Beans

1. Signs of Freshness: Look at the color first. Fresh green beans have a bright, vivid green color. They should look alive, not dull or faded. The surface should be smooth without brown spots or wrinkles.
2. Size and Shape: Choose beans that are medium in thickness. Very thin beans can get mushy when you cook them. Very thick beans can be tough and stringy. Pick beans that are about as thick as a pencil.
3. Checking the Ends: Look at both ends of the bean. Fresh beans have clean, bright ends. Old beans have brown or dried-out tips. You should see a little moisture at the stem end when they are fresh.
4. Texture and Firmness Test: Hold a bean and bend it gently. A fresh bean will snap easily with a crisp sound. Old beans will bend without breaking. They feel limp and soft. Fresh beans feel firm in your hand.

Cheddar’s Green Beans Ingredients

• Green Beans (2 pounds, trimmed): These are the main ingredient. Look for fresh, crisp beans at your local market. You can use frozen green beans, but fresh ones give better texture and flavor.
• Water (3 cups): You need this for blanching the beans. This step helps them cook evenly and keeps that bright green color.
• Salt (1 teaspoon for boiling, plus more to taste): Salt in the boiling water helps season the beans from the inside. You may need more at the end for taste.
• Cooking Oil (1 tablespoon): Any neutral oil works. Vegetable oil, canola oil, or even olive oil are good choices. This prevents sticking and adds richness.
• Garlic (6-8 cloves, sliced): Fresh garlic gives the best flavor. Minced garlic from a jar works too. Use about 2 tablespoons of pre-minced garlic as a substitute.
• Onion (½ cup, sliced): Yellow or white onion adds natural sweetness. Shallots can be used instead for a milder flavor.
• Soy Sauce (3 tablespoons): Use regular soy sauce or jin-ganjang (Korean soy sauce). Low-sodium soy sauce works if you want less salt. Tamari is a good gluten-free option.
• Sesame Oil (1 tablespoon): This adds a nutty, toasted flavor and makes the beans glossy. No good substitute exists for this unique taste, but you can skip it in a pinch.
• Reserved Bean Water (½ cup): This is the water you boiled the beans in. It contains nutrients and helps create a light sauce.

Essential Equipment You’ll Need

1. Large Pot: For boiling the beans
2. Large Skillet: 12-inch works best
3. Sharp Knife: For trimming and chopping
4. Cutting Board: Keep everything clean
5. Colander: To drain the beans
6. Tongs or Wooden Spoon: For stirring

How to Make Cheddar’s Green Beans at Home

Step 1 | Wash and Trim the Green Beans

Wash the green beans under cold running water. Lay them on a clean kitchen towel to dry.

Check the ends of each bean and trim off the tough stem side using scissors or a sharp knife. Cut each bean in half to make them bite-sized and help them cook evenly.

Place all your trimmed beans in a bowl and set them aside.

Step 2 | Boil the Green Beans

Fill a large pot with 3 cups of water and bring it to a rolling boil over high heat. Once the water is boiling, add about 1 teaspoon of salt.

Add the prepared green beans to the boiling water. Make sure they are fully submerged. Reduce the heat to medium-high and cook the beans for 6–7 minutes, or until tender. Test one bean by biting it – it should be soft and easy to chew, not crunchy.

Step 3 | Prepare the Garlic and Onion

While the beans are boiling, peel your garlic cloves and slice them thinly. You can also mince them if you prefer smaller pieces.

Slice your onion into thin strips. Keep both the garlic and onions ready near the stove so the next steps move quickly.

Step 4 | Save the Cooking Water and Drain the Beans

When the beans are tender, turn off the heat. Before draining, use a measuring cup to scoop out ½ cup of the cooking water. Set this aside.

Drain the rest of the water using a colander. You’ll use the pot again, so keep it nearby.

Step 5 | Sauté the Garlic

Place the empty pot back on the stove over medium heat. Add 1 tablespoon of cooking oil and let it heat for about 30 seconds.

Add the sliced garlic to the hot oil and stir constantly. Cook until the garlic turns light golden brown and smells fragrant – about 1–2 minutes. Be careful not to burn it or it will turn bitter.

Step 6 | Combine the Beans With Soy Sauce and Onions

Add the drained green beans back into the pot with the garlic. Pour in the ½ cup of reserved cooking water and 3 tablespoons of soy sauce.

Add your sliced onions. Stir everything together well so the beans get coated in the sauce.

Step 7 | Reduce the Liquid and Glaze the Beans

Keep the heat at medium and stir often. Let the mixture simmer until the liquid reduces and thickens. This takes about 3–4 minutes.

As it cooks down, the onions will soften and the sauce will turn into a shiny glaze on the beans.

Step 8 | Finish With Sesame Oil

When most of the liquid has cooked away, turn off the heat. Drizzle 1 tablespoon of sesame oil over the beans and stir it in well.

The sesame oil adds a glossy finish and a warm, nutty flavor. Your homemade Cheddar’s Green Beans Recipe is ready to serve.

Tips for Getting The Cheddar’s Flavor at Home

• Don’t Skip the Blanching Step: Blanching the beans in boiling water first is key. This softens them perfectly and keeps that beautiful green color. Raw beans cooked only in the pan stay too crunchy and don’t absorb flavors as well.
• Watch Your Garlic Closely: Garlic cooks very quickly once it hits hot oil. Light golden brown is the perfect color. If it turns dark brown or black, it tastes bitter, so toss burnt garlic and start fresh to keep the flavor clean.
• Use the Bean Water: Saving a little of the bean cooking water makes the sauce taste richer. It adds natural bean flavor that plain water can’t match.
• Serve Them Hot or Cold: These beans are delicious hot straight from the stove, but they’re also great cold. Letting them sit in the fridge overnight can even improve the flavor.

What to Serve with Cheddar’s Green Beans

I like serving these beans with simple meals because they bring a warm flavor that fits almost anything.

You can pair them with grilled chicken, mashed potatoes, grilled meats, or rice bowls.

You can also serve them with your favorite comfort foods when you want something soft, buttery, and easy.

This side dish works well on busy days and helps you put a full meal on the table without stress.

Storage and Make-Ahead Tips

You can keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat them on the stove over low heat until warm, or use the microwave in short bursts so the beans stay tender.

Freezing is possible, but the texture becomes softer after thawing. For the best texture, prepare the beans fresh and store only for short-term use.

Cheddar’s Green Beans Recipe FAQs

1. How long should green beans cook to stay tender?

Green beans taste best when cooked until they are soft but still hold their shape. Boiling them for about 6–7 minutes usually gives the perfect texture for this recipe.

2. Can I add extra seasoning?

Yes, mild seasonings like paprika, a touch of lemon, or a small amount of onion powder work well without changing the core flavor.

3. Why top with cheese at the end?

It melts from leftover heat without getting rubbery. Stir in if you want full mix, but top keeps that restaurant look.

4. Why does the recipe say to save the bean water?

The bean cooking water contains nutrients and flavor from the beans. Using it creates a light sauce that coats the beans nicely. It also helps the soy sauce and other seasonings stick to the beans better than plain water would.

This technique is common in Asian cooking. It adds body to the dish without extra ingredients.

5. Can I add other vegetables to this recipe?

Absolutely! Sliced mushrooms work really well. Add them with the onions. Bell peppers cut into strips also taste great. You can add baby corn or water chestnuts for extra crunch. Carrots cut into matchsticks add color and sweetness.

Just remember that different vegetables have different cooking times. Add harder vegetables earlier and softer ones later so everything cooks evenly.

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Cheddar’s Green Beans Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Cheddar’s Green Beans recipe made at home in just 25 minutes. Soft, buttery, and full of flavor. Get easy steps, ingredients, and tips for perfect green beans.

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Ingredients

• Green Beans: 2 pounds, trimmed and cut in half
• Water: 3 cups (for boiling)
• Salt: 1 teaspoon for boiling, plus more to taste
• Cooking Oil: 1 tablespoon (vegetable, canola, or olive oil)
• Garlic: 6–8 cloves, sliced (or 2 tablespoons jarred minced garlic)
• Onion: ½ cup, sliced (yellow or white)
• Soy Sauce: 3 tablespoons (regular, low-sodium, or tamari)
• Sesame Oil: 1 tablespoon
• Reserved Bean Water: ½ cup

Instructions

1. Wash the green beans under cold running water. Lay them on a clean kitchen towel to dry. Check the ends of each bean and trim off the tough stem side using scissors or a sharp knife. Cut each bean in half to make them bite-sized and help them cook evenly. Place all your trimmed beans in a bowl and set them aside.
2. Fill a large pot with 3 cups of water and bring it to a rolling boil over high heat. Once the water is boiling, add about 1 teaspoon of salt. Add the prepared green beans to the boiling water. Make sure they are fully submerged. Reduce the heat to medium-high and cook the beans for 6–7 minutes, or until tender. Test one bean by biting it—it should be soft and easy to chew, not crunchy.
3. While the beans are boiling, peel your garlic cloves and slice them thinly. You can also mince them if you prefer smaller pieces. Slice your onion into thin strips. Keep both the garlic and onions ready near the stove so the next steps move quickly.
4. When the beans are tender, turn off the heat. Before draining, use a measuring cup to scoop out ½ cup of the cooking water. Set this aside. Drain the rest of the water using a colander. You’ll use the pot again, so keep it nearby.
5. Place the empty pot back on the stove over medium heat. Add 1 tablespoon of cooking oil and let it heat for about 30 seconds. Add the sliced garlic to the hot oil and stir constantly. Cook until the garlic turns light golden brown and smells fragrant—about 1–2 minutes. Be careful not to burn it or it will turn bitter.
6. Add the drained green beans back into the pot with the garlic. Pour in the ½ cup of reserved cooking water and 3 tablespoons of soy sauce. Add your sliced onions. Stir everything together well so the beans get coated in the sauce.
7. Keep the heat at medium and stir often. Let the mixture simmer until the liquid reduces and thickens. This takes about 3–4 minutes. As it cooks down, the onions will soften and the sauce will turn into a shiny glaze on the beans.
8. When most of the liquid has cooked away, turn off the heat. Drizzle 1 tablespoon of sesame oil over the beans and stir it in well.

Nutrition Information:

Serving Size: (per serving)
Amount Per Serving: Calories: 108Total Fat: 6gSaturated Fat: .9gSodium: 590mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 3g

This Cheddar’s Green Beans Recipe brings a warm, buttery flavor that feels simple and comforting every time. The steps stay easy, the ingredients stay basic, and the taste comes out rich and soft.

It’s a great way to bring this well-loved dish into your own kitchen with very little effort.