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:
& 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
- 1/3 cup slivered or sliced raw almonds
- 1 pinch sea salt
- 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)
- 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.
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