Green beans will be tastier and not mushy when cooked with 1 easy technique

are a dinnertime staple, but they can all too easily turn limp, flavourless, and mushy. The solution is a humble kitchen hero that's likely already in your cupboard - a lid.

A Reddit user shared a surprisingly that promises crisp, juicy green beans packed with flavour, no mush in sight. The secret, they say, is to cook green beans in olive oil with a pinch of salt and some minced garlic, all in a lidded skillet over low to medium heat.

"My go-to for crisp, juicy beans is to cook them with olive oil, a little salt and some minced garlic in a lidded skillet over a low to medium heat," the user wrote.

"Having the lid on makes the beans steam in their own moisture initially and infuse with the garlic. Then when the moisture content is lower, they crisp up on the outside. Fantastic and loaded with flavour."

It's a technique that sidesteps the common green bean mishap to over boil them into mushy submission.

Instead, this method allows for both steaming and sauteing in a single pan, giving the beans a tender bite and a hint of golden crispness on the outside.

This method also enhances the natural flavour of the beans instead of washing it out.

The olive oil carries the garlic beautifully, and the gentle cooking keeps the texture just right, not squeaky, not soggy, just perfectly cooked.

For extra flair, cooks add lemon zest and chilli flakes or finish with parmesan. Whether served as a Sunday roast side, part of a veggie tray, or a midweek dinner addition, this simple tip is winning over home kitchens - one crisp, garlicky bean at a time.