This five-ingredient garlic green beans recipe is so garlicky and delicious. Green beans are blanched until toothsome yet tender, then sautéed with lots of garlic, sesame seeds, red pepper flakes and fresh garden herbs. It's the perfect side dish with any entree.
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The best sautéed green beans
This simple sautéed garlic green beans recipe is an easy way to fall in love with this underappreciated veggie. Green beans are tossed with lots of garlic, sesame seeds, red pepper flakes and herbs. The beans turn out so tasty, you might just want to snack on them!
This is a beginner-friendly recipe that needs just five ingredients. If you buy green beans that are already trimmed you will be done in under 20 minutes. Otherwise add 10 more minutes to trim the beans.
I like blanching the beans first and you do this by dunking the beans in boiling water for a very short time before dunking them in ice cold water. This small step ensures that the beans remain that gorgeous green color with a crisp-tender, al dente texture.
I've always been a fence-sitter on green beans but this recipe bowls me over me each time. It is soy-free, nut-free and gluten-free. It is a delicious side dish to serve at any meal, but it also makes a wonderful addition to your Thanksgiving table - you can so easily cross it off your to-do list on a busy cooking day.
Recipe card
Garlic green beans recipe
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 fresh 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.
- Place extra virgin olive oil and garlic in a wok or large skillet. Sauté 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. Then add the herbs and mix.
- Add blanched green beans (all water drained) 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, then turn off heat.
Notes
- Parmesan green beans: For cheese lovers, sprinkle on a handful of vegan parmesan cheese after the beans are ready.
- Top with caramelized onions: This adds some wonderful sweetness and more texture.
- Top with nuts. Sliced, lightly toasted almonds, walnuts or pecans are a delicious topping for the garlic green beans.
Nutrition Information
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Garlic green beans FAQs
Wash the beans under running water, then trim the ends off each bean, about a fourth of an inch on each side, making sure you pull out any strings too - the strings will slip out naturally with the end as you snap it. That's it.
For buttery garlic green beans, add in a tablespoon of vegan butter at the end of cooking, after turning off the heat. Toss the beans with the butter and yum! Garlic butter green beans!
Absolutely. The garlic adds so much flavor to the beans, you can skip the herbs. You can also use other savory herbs, like thyme, oregano or rosemary. Garlic scapes are wonderful too for more garlicky flavor. If you choose to use dried herbs, reduce the quantity of herbs to two teaspoons total. And remember, herbs are an ingredient you can tweak to your taste: add more if you like lots of herbs, add less if you prefer a more subtle taste.
The garlic green beans can be stored in the refrigerator for up to four days, and in the freezer for up to three months. Freezing the beans will compromise their crisp texture, but they will still taste great. Thaw and warm them through before serving.
Absolutely. Asparagus, broccoli or cauliflower are all delicious when prepared this way.
Serve the garlic green beans warm or at room temperature with any entrée of your choice. Some of my favorite mains to serve with the beans are other easy recipes, like vegan lentil and quinoa steaks, grilled vegan tofu steaks in a Cajun sauce, and vegan lemon pasta.
Ruthi says
With dried rosemary these were soooo good. Thanks for sharing your secrets!
Vaishali says
Awesome! So happy you loved the beans.
Deedee says
This was amazing - beyond delicious. I don’t live green beans either but for the first time I see the possibilities. So good. Thank you!
Chris Peltz says
Did you use 2 tbsp of fresh of dried herbs?
Vaishali says
Fresh herbs. If using dried herbs reduce to 2 teaspoons.
Carla says
I made these with fresh beans and basil from our garden. Added dried thyme too. Absolutely Delish!
Vaishali says
Yay!! So happy you loved them.
Linda Love says
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 says
So happy to hear you loved it!
Kim says
Delicious recipe. Thank you for posting. 🙂
Vaishali says
So happy you loved them! Thanks for letting me know.
Solarlox says
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 says
Sounds delicious!
aparna raghu says
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 says
Hi Aparna, my bad-- I added them in. I used a mix of chives and sage, 2 tbsp in total.
JKL says
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 says
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 says
Which herbs? They’re not identified in the recipe. Although this looks pretty delish even without herbs.
Vaishali says
Hi, my mistake--it's a mix of sage and chives, 2 tbsp in all. Added now!