The best recipe for delicious and flavorful garlicky green beans!
If you've been a fence-sitter on the deliciousness of green beans, this is the recipe to make you fall in love. These easy, five-ingredient garlic green beans are the perfect showcase for how tasty these underrated but healthy veggies can be. The green beans are blanched to a perfect, toothsome yet tender texture, then sauteed with lots of garlic, a shower of sesame seeds, a sprinkling of red pepper flakes, and fresh, savory garden herbs. The result is a stunning dish you will be happy to eat and proud to share. This recipe is also gluten-free, nut-free, soy-free and vegan.
There are lots of people out there who don't love green beans and it's probably because they've only ever eaten canned green beans, which are soggy and mushy and gray and nothing like green beans should be, or they have never eaten them cooked right.
I was a fence-sitter on green beans myself until I started to experiment with recipes that would preserve their amazing, crisp-tender texture and infuse lots of flavor despite those hard-to-penetrate pods. Recipes like these Creamy Chipotle Green Beans and this classic Vegan Green Bean Casserole. Today I have for you a much simpler but just as delicious recipe for these Garlic Green Beans.
Table of Contents
Why you'll love these Garlic Green Beans
- They are delicious. The blanched green beans are tossed with tons of garlic, sesame seeds, red pepper flakes and herbs. The beans are so tasty, you'll want to snack on them!
- They take about 20 minutes to make. This is a quick recipe, especially if you buy green beans that are already trimmed. If not, you will need at least 10 more minutes to trim them. It takes about 15 minutes to bring the water to boil and blanch the beans. Use that time to mince the garlic and herbs. After that all you need is to give everything a quick saute, warm the beans through, and you're done.
- They are stunning. As unappetizing as canned beans look, these garlic green beans are gorgeous. Blanching the beans and then dunking them in ice-cold water preserves their beautiful green color and preserves that crisp-tender, al dente texture.
- They are everyone-friendly. There are no soy, gluten and nuts in this recipe and while I get that kids don't love green beans, you might have the most success with this green bean recipe than you have ever had in the past. Jay, who detests green beans with a passion, actually ate these quite fast and without complaining, which is saying a lot.
- They are healthy. Green beans are really, really good for you, packed as they are with fiber, vitamins and antioxidants. And the olive oil, garlic and herbs make them even better for you.
Ingredients
- 2 pounds green beans. This makes a holiday-sized side but you can easily halve the recipe for a smaller family or if you're cooking for just one or two.
- 2 heaping tablespoons of minced garlic. You need this much to infuse the beans with garlicky flavor. But if you'd rather you can cut it down. Or if you really love garlic you could even use more.
- 1 tablespoon sesame seeds. These cling to the beans when cooked, adding a nice crunch and a nutty flavor.
- 2 tablespoons fresh herbs. I used a mix of sage and chives. Rosemary or oregano would work very nicely here too.
- ½ to 1 teaspoon red pepper flakes. Use less or more depending on your tolerance for heat.
- Salt and ground black pepper. Use the ground black pepper only if you are okay with more heat. I love a dash near the end of cooking for the flavor it adds.
How to make Garlic Green Beans
- Trim the green beans. Place a large pot of salted water to boil. When it comes to a boil, add the green beans, return to a boil, and cook for 3-5 minutes or until the beans break easily and are tender inside but still have a good bite to them.
- Strain the beans and place in cold, preferably iced, water so they don't cook any more. This also preserves their color.
- Place extra virgin olive oil and garlic in a wok or large skillet. Saute until the garlic becomes very aromatic and colors lightly.
- Add the red pepper flakes and sesame seeds to the wok, stir-fry for a minute.
- Add the herbs and mix. Then add blanched green beans (drain out the water first) to the wok or skillet. Add salt to taste and, if you wish, a dash of ground black pepper. Use a pair of tongs to mix the green beans with the herbs and sesame seeds so all the beans are evenly coated. Let the beans warm through.
- Turn off heat and serve warm or at room temperature.
More tasty vegetable sides
Easy Garlic Green Beans Recipe
This recipe for easy, five-ingredient garlic green beans is the perfect showcase for how delicious these veggies can be. The green beans are blanched to a perfect, toothsome yet tender texture, then sauteed with lots of garlic, a shower of sesame seeds, a sprinkling of red pepper flakes, and fresh, savory garden herbs. Recipe is also gluten-free, nut-free, soy-free and vegan.
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Servings: 12
Calories: 38kcal
Equipment
- Large pot for boiling water
- Wok or large skillet
Ingredients
- 2 pounds green beans (trimmed but left whole. You can also cut the beans in bite-sized pieces an inch long if that's your preference)
- 1 tablespoon extra virgin olive oil
- 2 heaping tablespoons garlic (crushed or minced)
- 1 tablespoon sesame seeds
- 2 tablespoons herbs (I used sage and chives)
- ½ to 1 teaspoon red pepper flakes
- Salt and ground black pepper to taste
Instructions
- Place a large pot of salted water to boil. When it comes to a boil, add the green beans, return to a boil, and cook for 3-5 minutes or until the beans break easily and are tender inside but still have a good bite to them.
- Strain the beans and place in cold, preferably iced, water so they don't cook any more. This also preserves their color.
- Place extra virgin olive oil and garlic in a wok or large skillet. Saute over medium-low heat until the garlic becomes very aromatic and colors lightly.
- Add the red pepper flakes and sesame seeds to the wok, stir-fry for a minute.
- Add the herbs and mix. Then add blanched green beans (drain out the water first) to the wok or skillet. Add salt to taste and, if you wish, a dash of ground black pepper. Use a pair of tongs to mix the green beans with the herbs and sesame seeds so all the beans are evenly coated. Let the beans warm through.
- Turn off heat and serve warm or at room temperature.
Recipe notes
- To speed up cooking, buy pre-trimmed green beans. I like leaving the pointy sides on.
- If you aren't nut-free, you can use walnuts or pecans in this recipe instead of sesame seeds. Chop the nuts fairly fine.
- This recipe comes together quickly so don't leave the wok unattended, especially when you stir-fry the garlic and herbs. Don't cook the beans for too long once you've added them to the wok. All you need to do is warm them through.
- These garlic green beans can be refrigerated for 3-5 days. You can freeze them, but freezing would change the color and texture of the beans so it's not advisable.
Nutrition
Calories: 38kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Please leave a comment and recipe rating below!
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Linda Love
Absolutely delicious, and simple to prepare. I opted not to use any herbs, and the taste was great. Next time I make the recipe I will add a touch of herbs. The possibilities are many.
Vaishali
So happy to hear you loved it!
Kim
Delicious recipe. Thank you for posting. 🙂
Vaishali
So happy you loved them! Thanks for letting me know.
Solarlox
Fantastic. Used crushed almonds (mortar & pestle) as another comment mentioned, and it clung to the garlic and beans. Also used Ethiopian seasoned oil and it was a great addition to my Ethiopian meal.
Vaishali
Sounds delicious!
aparna raghu
Sorry Vaidhali, but I don’t see any herbs listed on your ingredient list or anywhere. You say several times in your recipe “ to add herbs. “ So what herbs are you talking about?
Thanks.
,
Vaishali
Hi Aparna, my bad-- I added them in. I used a mix of chives and sage, 2 tbsp in total.
JKL
I often make green beans similar to this with almonds I've whirled in a food processor, but never thought to use sesame seeds which would be simpler to do. And eliminate the need to wash the food processor afterwards.
Vaishali
Hi JKL, almonds would be great here, but you're right about the food processor. I also wanted to keep the recipe nut-free. Walnuts and pecans would work very well here too.
Dairy Maid
Which herbs? They’re not identified in the recipe. Although this looks pretty delish even without herbs.
Vaishali
Hi, my mistake--it's a mix of sage and chives, 2 tbsp in all. Added now!