Friends, behold the only green bean recipe you need. (Okay, maybe besides this Vegan Green Bean Casserole, because, goals).
They’re tender, flavorful, FAST, and easy! Let us show you how it’s done!
How to Cook Green Beans
There are many ways to cook green beans, the most popular being boiling or blanching (boiling in hot water and transferring to ice-cold water to stop the cooking).
However, that takes time, and we don’t like to waste yours (or ours). So, we came up with a quicker, easier method that requires 1 pan and only about 10 minutes to make. Simply add to a skillet with oil or butter (dairy-free as needed), cover, and cook over medium-high heat. This simultaneously steams and browns the green beans, cooking them faster with more flavor.
Plus, no boiling means less flavor is lost in the water, meaning even more flavorful green beans!
We think pan-fried green beans taste better than boiled any day. Put our method to the test and see what you think!
For additional flavor, we add a bit of minced garlic at the end of cooking (so it doesn’t burn), which adds a nice kick and complements sea salt and black pepper beautifully.
The last touch is adding some toasted slivered almonds into the mix for a nutty crunch. Swoon!
We hope you LOVE these green beans! They’re:
Fast
Simple
Flavorful
Garlicky
Nutty
Versatile
& Incredibly delicious
These would make the perfect side for holiday meals and beyond! We personally love them alongside things like Lemon Baked Salmon, Marinated Grilled Chicken, and this Vegan Lentil Nut “Meatloaf.”
More Green Bean Recipes
- Vegan Green Bean Casserole
- Vegan Nicoise Salad
- 1-Pot Spiced Sweet Potato Lentil Soup
- Fire-Roasted Tomato & Mung Bean Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
1-Pan Garlicky Green Beans with Slivered Almonds
Ingredients
ALMONDS
- 1/3 cup slivered or sliced raw almonds
- 1 pinch sea salt
GREEN BEANS
- 1 lb green beans, stems and rough ends trimmed (organic when possible)
- 1 Tbsp avocado oil (or other neutral oil with high smoke point)
- Sea salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 Tbsp dairy-free butter (or sub organic dairy butter as needed)
Instructions
- Heat a large rimmed skillet over medium heat. Once hot, add almonds and salt and toast for 4-5 minutes, stirring frequently, until toasted. Watch closely and be careful not to burn. Then remove from pan and set aside.
- Rinse and dry the green beans and remove any stems or rough ends with a knife or scissors.
- Heat the same large rimmed skillet from earlier over medium-high heat. Once hot, add the oil. Wait 1 minute for the oil to get hot, then add green beans. Season generously with salt and pepper (as the recipe is written, we recommend starting with 1/2 tsp sea salt and 1/4 tsp black pepper and working your way up from there).
- Cover and cook for about 8 minutes, stirring / tossing occasionally. You want the heat to remain high and the cover tight so the green beans get browned but also tender. Turn down heat slightly if they’re close to burning.
- In the last few minutes of cooking, add the minced garlic and butter and toss to coat. Cook for 1-2 minutes more, tossing frequently until garlic is fragrant and the green beans are golden brown and tender. Add the almonds and toss.
- Serve immediately. Best when fresh. Store leftovers covered up to 2-3 days in the refrigerator (not freezer friendly). Reheat on the stovetop over medium heat until hot.
Alyssa says
I’ve already made this recipe twice in three days lol. Love it!
The first time I tried was with canned green beans because that’s all I had. It came out decent, but I knew it’d be way better with fresh green beans. I was very right!
Fresh green beans are a must. This will be a go to recipe for me!
Support @ Minimalist Baker says
We’re so glad you enjoyed it and will be making this recipe again! Thank you for sharing your experience, Alyssa! xo
Laurie says
The almonds make this dish. So simple and so good!
Support @ Minimalist Baker says
We’re so glad you enjoyed the recipe, Laurie. Thank you for the lovely review! xo
Jan says
I usually roast my green beans but we were having company and the oven was being used for other things. I thought of this recipe and had never tried it before but having had much luck with all the other recipes I’ve tried from MB, I took a chance thinking this too would be a winner. Glad I did, everyone raved about them! A winner dinner favorite! So delicious, thank you, MB❣️
Support @ Minimalist Baker says
We’re so glad you and your company enjoyed them, Jan! Thanks so much for sharing. xo
Jude says
This is the best recipe I have tried for a long time – easy, tasty (and I added a bit more garlic!). Have made it twice and will be making again.
Thanks.
Support @ Minimalist Baker says
Amazing! We’re so glad you enjoy it, Jude. Thank you for the lovely review! xo
Julie Burge says
Another fabulous, fast and easy dish from Dana! I made this dish for thanksgiving this year and my family loved it. I got asked for this recipe. This is a keeper and I will make again and again. Add another Minimalist Baker recipe to the list I have on regular rotation. Thanks, Dana! You are awesome.
Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it, Julie! Thanks for sharing. xo
Chelsey says
I made these per the recipe and loved them as an easy stovetop side. They taste great cold or reheat well as leftovers. Definitely an upgrade from my steamed green beans!
Support @ Minimalist Baker says
So glad you enjoy them, Chelsey! Thank you for sharing. xo
Paula Chapin says
Planning on adding this to our Thanksgiving meal. Simple & delicious.
Support @ Minimalist Baker says
Amazing! Thank you so much for the lovely review, Paula! xo
Terri C says
This recipe sounds delish!! A great week-night dish! It reminds me of a similar recipe I have that includes cranberries and bleu cheese tossed in at the end too. I love the “One-Pan dish” and will definitely give it a try and rate it again!
I love the recipes on this site – easy and delish! ~: )
Support @ Minimalist Baker says
Thanks so much for sharing, Terri! We hope you love this one and look forward to hearing how it goes for you! xo
Marietta Lynn says
I cannot eat almonds. Which other nut or nuts will be a good substitute?
Support @ Minimalist Baker says
Hi Mariette, we think cashews would be lovely! Or possibly walnuts? Hope that helps!
Katherine says
And BTW, I use canned green beans for my recipe. It’s one of the few ways I’ve discovered to make them palettable. I’m sure that’s the case with your recipe also.
Katherine says
If you skip the almonds and add ginger and coconut aminos, you get terriaki green beans. Slivered carrots pairs nicely. I prefer to use pureed garlic and ginger from a squeeze bottle because it’s less work and less mess.
Justin Chapman says
Hi! I’m making this for an office thanksgiving tomorrow, any tips for keeping warm/reheating without a stove? We have a microwave in our office so I don’t know if that would work.
Support @ Minimalist Baker says
Hi Justin, you should be able to reheat these in the microwave! They won’t stay as crisp but they will still be delicious. We suggest starting with 1 minute stirring them and then repeating this process in 30 second increments (testing them in between) until they are warmed through!
Marisa Dixon says
This recipe was so quick, easy and tasty! Will definitely be making these again.
Support @ Minimalist Baker says
Woohoo! Thanks so much, Marisa!
Kristen says
Wow! I’ve never been in love with green beans—they’re fine as long as I have something else on my plate—but this recipe has changed my mind. I couldn’t even be bothered to put the finished product on a plate and sit down. I just stood over the pan wolfing it down. 100% company-worthy.
I added a big handful of arugula at the end with the garlic and butter because I had some to use up. I can’t even taste it, so it’s a great way to use up some greens too.
My advice to other cooks is to make sure your green beans are bone dry. I almost never sautee in oil, so I forgot what happens when you mix oil, water, and high heat. 😬 I opened the kitchen window and my air purifier purifier is still going nuts.
Aside from drying my beans on the counter for a few hours before preparation, any suggestions on how to keep grease from splattering everywhere? I removed the pan from heat to add the butter and had the same issue.
Still worth the mess in my kitchen though!
Support @ Minimalist Baker says
Hi Kristen, we’re so thrilled you enjoyed the recipe! Thank you for sharing! Ah, yes, water + oil + high heat is never fun! We typically dry them with a clean kitchen towel. Hope that helps!
Halsey Benning says
Wow I made these green bean and they are absolutely delicious. I never liked green beans until I made this recipe. Honestly I could eat these green beans for dinner and be very full and have a happy tummy. The garlic and almonds make this dish. I make this recipe at least every other week. My daughter and I love green beans made this way. Everyone should make this green bean recipe. You don’t know what you are missing until you make it! Absolutely Delicious 😋
Support @ Minimalist Baker says
We’re so glad you and your daughter both enjoy it, Halsey! Thank you for sharing! xo
Christine Benjamin says
This was so easy and delicious! I make this quite often. Thank you!
Support @ Minimalist Baker says
Yay! Love to hear this. Thanks so much, Christine!
Autumn says
I was not prepared for how delicious these were going to be. My husband is not a fan of fresh green beans and he started raving from the first bite. I use frozen green beans from Costco for convenience so I steamed them for about three minutes in a microwave steamer bowl and then continued with the recipe. They were so good I kind of want to make them for every meal =)
Support @ Minimalist Baker says
Yay! We love to hear this. Thanks so much for the lovely review, Autumn. We’re so glad you enjoyed!
Nikki says
Super easy and delicious, thanks for the recipe!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nikki! Thank you for the lovely review! xo
Mikeala says
Hi there–love this recipe! Just want to say that it appears on the dessert page when you sort–not sure if it supposed to–screenshot can be attached :)
Support @ Minimalist Baker says
Thanks for letting us know! We don’t see anything that would be causing that on our end, but we’ll do some more digging!
Mikeala says
So sorry it is the vegan green bean casserole, I just checked my screenshot!
Support @ Minimalist Baker says
Ah, thanks! We’ll get it fixed =)
Ak says
Hi , can we use just regular butter for this?
Dana @ Minimalist Baker says
Yes!
Kedi says
Another perfect recipe! I just eat this as a main dish, it’s that good. This was my first time experimenting with vegan butter. It was so satisfying! And the almonds go so well with the green beans.
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Kedi!
Christine says
This recipe is definitely being added to my list of Christmas sides! So good.
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Christine. Thanks so much for the lovely review! xo
Sarah says
We made these as a side for our Christmas dinner, and they were amazing!!! I was so happy with how they turned out. The green beans were perfectly cooked and seasoned, and I loved the extra crunch from the slivered almonds. We skipped step one as the almonds I got said they were toasted, and they worked well. I get tired of making the same vegetables, so it will be great to have another option for our weekly rotation! Thanks again for the recipe!! :)
Dana @ Minimalist Baker says
Amazing! Thanks for sharing, Sarah!
Reenie says
Made this as part of our Christmas dinner for two–was delicious and so fast!! Used pecans instead of almonds because I forgot to get almonds and that’s what we had. It’s going in the rotation!
Dana @ Minimalist Baker says
Amazing! Thanks for sharing, Reenie!
sepi says
My family & I loved it. Very easy to make & yummy.
Dana @ Minimalist Baker says
Amazing! Thanks, Sepi!
Roselynn Ressa says
Delicious and so easy. A hit with all. I made these for our Thanksgiving holiday and will make again for the Christmas meal then I plan to include it as a regular every time I see piles of fresh green beans in the store or Farmer’s Markets.
Support @ Minimalist Baker says
We’re so glad everyone enjoyed them! Thanks so much for the lovely review, Roselynn! xo
beth anschultz says
Made these last night! absolutely fantastic. Washed and prepped the beans earlier in afternoon and let drain/dry in a colander. Also prepped the almonds. Then literally ten minutes before dinner, followed recipe to a T, and they turned out perfect. I have to say I preferred the taste much better than blanching first. My new go-to way of prepping green beans1
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Beth! Thanks so much for the lovely review!
Meggie says
Made this for thanksgiving just as the recipe indicated. They were sooooo good. I can’t stand the casserole thing everyone seems to love. This is so much better and healthier. Truly so very good and easy. Sometimes simple is best! Going to make this every year, and not just at thanksgiving!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed them, Meggie! Thanks so much for the lovely review!
Madysen says
I am going to make this for my family Thanksgiving this year and I cannot wait! It looks delicious! Is there a substitute for the avocado oil? Possibly coconut oil or extra virgin olive oil?
Dana @ Minimalist Baker says
I wouldn’t use extra virgin because its smoke point is so low. Perhaps coconut oil, but use refined if you don’t like a coconut flavor.
Andrew-Stuart says
So many recipes call for the beans to be blanched first for 3-5 minutes before frying them. Really wasn’t keen on doing that. Followed the recipe and it turned out perfect. Everyone loved the crunch of the beans and of course, the garlic and butter flavour. Left out the almonds because I’m not keen on nuts. Will definitely be cooking this again. Maybe next time, I will add some sliced button mushrooms..
Support @ Minimalist Baker says
Thanks so much for the lovely review! We’re so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Robin Alexander says
5 stars definitely
Support @ Minimalist Baker says
Thanks Robin! xo
Robin Alexander says
OMG! I LOVE this recipe! I am so embarrassed for the green bean dishes I have served to my family and friends in the past. I made these to take to a Friendsgiving, followed the recipe as written with one exception…I didn’t have avocado oil and used grape seed oil instead. They were awesome… I was so proud hearing everyone comment “ oh my gosh, who made the green beans….they are delicious! Not a single green bean left over and I tripled the recipe! I am now in charge of bringing green beans to future potlucks.
Thank you for sharing this recipe.
Support @ Minimalist Baker says
Aw, yay! We’re so glad everyone enjoyed them! Thanks for sharing!
MBT says
I used to not like thought of green beans because I grew up thinking the only way you got them was from a can… Your recipe made me LOVE green beans!!! Totally shattered the Glass ceiling in my green bean world!
This is my GO TO green bean recipe and the only way I make them. I could eat those toasted almonds all my themselves (actually I do eat them by themselves while I’m sautéing/steaming the green beans)!!! Thank you for this recipe!
Support @ Minimalist Baker says
Aw, we love hearing that! Thanks so much for the lovely review! xo
Angela says
I made these last night and boy were they a hit! My entire family, kids and toddlers included loved them. I’ve always been intimidated by green beans but this recipe was simple and flavorful! Thank you!
Support @ Minimalist Baker says
Whoop! We’re so glad your family enjoyed them, Angela! Thanks so much for sharing!
Britni M Cavanaugh says
This was delicious, and came together quickly. These will be my new go-to green beans. I followed the recipe as written, and wouldn’t change a thing. Thank you for another great and reliable recipe!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Britni! Thanks so much for the lovely review!
Jenny says
I’ve made these a dozen times now and they are so easy and delicious. They will make you love green beans.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Jenny! xo
Lisa says
I didn’t think I liked green beans, but I made this recipe and loved it. The toasted almonds and garlic are delicious!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed them, Lisa! Thanks so much for the lovely review!
Sierra says
Goodness this was so yummy! Quick and easy, major flavor and the crunchy almonds make it extra delicious. I’ll definitely be buying a pound of green beans at the farmers market again next week to try this again!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Sierra! Thanks so much for the lovely review!
William Shirley says
I made this using walnut oil (supposedly good for sauteeing). Given cooking times were about appropriate – be sure to watch everything to prevent burning. Toasting of the almonds wasn’t a problem – I removed them to a bowl between steps. I used a package of 12 ounces of pre-washed pre-trimmed green beans available at my supermarket. That amount of green beans, together with an entree, was sufficient for my spouse and myself. I also cut the green beans french style before cooking, making them easier to turn and to eat. The green beans cooked down to a fair degree. I didn’t think that I generated smoke while cooking the green beans but the smoke detector over the basement steps between the first floor kitchen and the basement activated. For the green beans, the given amount of salt (measured) was about right. I fresh ground the pepper into the mix so the amount of pepper was rough measured. The spouse really liked it – the recipe is a keeper.
Support @ Minimalist Baker says
Hi William, thanks for sharing your experience! We’re so glad you enjoyed it. We think walnut oil has a lower smoke point, so that could have been why the smoke detector went off.
Alice says
This was absolutely delicious. Kids gobbled it up and asked for more. I used sliced almonds because that’s what I had in the pantry. Otherwise, I followed the recipe exactly. Gosh, it was good!
Support @ Minimalist Baker says
We’re so glad everyone enjoyed it, Alice! Thanks so much for the lovely review!
Lindsey says
No more boring green beans for me! Not only will these be added to the regular rotation, but I think they’ll replace the much more tedious green been casserole for holiday meals too! This recipe is amazingly simple, quick, and FLAVORFUL.
I didn’t have sliced almonds, so I pulsed some whole almonds in a food processor and they substituted just fine. I made this with Miyokos butter to keep it vegan and it worked great!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy them Lindsey! Thanks for sharing!
Patrick Murray says
When my sister entered the kitchen after I made these she couldn’t believe there wasn’t a professional chef in the kitchen…she tasted the green beans and was as crazy about them as I am! I added 3 extra garlic cloves to make it extra garlicky and it was perfect!! These are a great side for the sweet potato black bean burger patties.
Support @ Minimalist Baker says
Whoop! Thanks so much for sharing, Patrick!
Lisa Williamson says
I made this just as directed but added more garlic and sprinkled parmesan cheese over it! Super easy and delicious! Thank you !!!
Tali says
I call these my Thanksgiving green beans because that was the first time I made them. I’ve made these consistently ever since, because it is SO easy, SO quick, and the best side dish to any meal. I also love that I’m not losing any nutrients through boiling the green beans. By doing the method in this recipe, you lock in all the nutrients of the green beans. Plus, I’m obsessed with garlic green beans, so this recipe is just a 10/10.
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Tali!
Jojo says
These are hands down the best green beans I’ve ever had.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Jojo. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Leo Verdugo says
The recipe makes for a dish with great consistency (texture) however I found it to be a little too garlic-dominant in flavor. I found that 2 cloves was enough, also grated garlic was better than minced. Thanks for sharing your work!
Support @ Minimalist Baker says
Thanks for sharing your experience, Leo! Feel free to reduce garlic to preference.
Ro Placid says
These beans are so good. So much easier than the preboil method and they turn out perfectly cooked and bright green.
My only addition to this recipe was that before adding the toasted almond slivers I stirred through one tablespoon of almond paste. Delicious.
Thanks for the recipe, this one is going to be a regular for me.
Support @ Minimalist Baker says
We are so glad you enjoyed them! Thanks so much for the lovely review!
Sharmila Bindal says
Fantastic recipe. Turned out delicious.
Elizabeth says
Wonderful and super easy! Great addition to the thanksgiving table and made me feel like a pro chef having these hot and blistered at last minute. Would be good with lots more beyond thanksgiving – could see adding ginger at end for an Asian type meal etc. A keeper!
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Elizabeth! Thanks so much for the lovely review!
Jill says
Added some lemon juice but otherwise made as written! Turned out great and so easy!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Jill! xo
Kim says
Made exactly as written but doubled the recipe. Turned out fantastic! :D
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Kim!
Jenna Sita says
Yum! Yum! Yum! We only had walnuts on hand and used those. Loved it!
I will definitely be making these again. Thank you so much.
Support @ Minimalist Baker says
Yay! Thanks so much for sharing, Jenna!
Alina says
Hey beautiful ❤️ I have a huge back of green beans in the freezer, it would be fine too, or only fresh ones?
Dana @ Minimalist Baker says
Hmm, I’d say let them thaw slightly but then yes it should work!
Katie says
This looks wonderful! I was curious if you plan on coming out with another Thanksgiving roundup this year?!
Dana @ Minimalist Baker says
We are! And it will also include two menus (one vegan, one non-vegan)!
Katie Workman says
FANTASTIC!! Thank you!
Stacey says
This looks right down our alley!! We love garlic!
Would frozen green beans work alright?
Dana @ Minimalist Baker says
We think so, but they could be a little soggy. I’d suggest rinsing them under cold water to slightly thaw, then pat dry, and proceed with the recipe as instructed!
Susie L. says
This is seriously the best green bean recipe that I have ever made! The beans were soft yet al dente, garlicky & salty, with the added crunch of the toasted almonds. Perfection all the way around. And super-easy to boot. Thank you for this recipe!
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Susie!
JG says
Hi, looks amazing! What do you recommend as a good substitute for the almonds? Many thanks!
Dana @ Minimalist Baker says
Any other nut, or omit!
Lily says
It looks like there is some sort of herb on top of the green beans in the photos. Would you recommend adding any? And if so, which did you use? Thank you!
Dana @ Minimalist Baker says
We recommend parsley!
Diana says
Thank you for this recipe! I had some leftover green beans I needed to use up and made this with a few alterations (excluded nuts, added bell peppers and some chicken style pieces). Turned out delicious! ?
Dana @ Minimalist Baker says
Wonderful! Thanks for sharing, Diana!
Donna says
Garlic and my hubby don’t play nicely together. Is there a substitute you can recommend for the garlic?
Dana @ Minimalist Baker says
I’d say omit or use minced shallot!