1-Pan Garlicky Green Beans with Slivered Almonds

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Wood cutting board with ingredients for making our easy Green Beans recipe

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!

Showing How to Cook Green Beans in a pan

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!

Pan of Green Beans with minced garlic

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!

Using a wooden spoon to stir a pan of Green Beans with Toasted Slivered Almonds

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

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!

Bowl of our Garlic Green Beans recipe topped with slivered almonds

1-Pan Garlicky Green Beans with Slivered Almonds

Easy, delicious green beans made in 1 pan with 6 simple ingredients! Big flavor, infused with garlic, and garnished with toasted almonds. Perfect for Thanksgiving and beyond!
Author Minimalist Baker
Pan of Garlicky Green Beans with Almonds
4.98 from 46 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (Servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 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.



*Nutrition information is a rough estimate calculated with Miyokos vegan butter.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 151 Carbohydrates: 10.6 g Protein: 4.2 g Fat: 11.4 g Saturated Fat: 2.8 g Polyunsaturated Fat: 1.75 g Monounsaturated Fat: 5.72 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Potassium: 314 mg Fiber: 4.1 g Sugar: 4 g Vitamin A: 800 IU Vitamin C: 19.8 mg Calcium: 70 mg Iron: 1.6 mg

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My Rating:

  1. 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❣️

  2. 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.


  3. 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.

  4. 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!

  5. 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! ~: )

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  6. 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.

  7. 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.

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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 😋

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you and your daughter both enjoy it, Halsey! Thank you for sharing! xo

  10. 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 =)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review, Autumn. We’re so glad you enjoyed!

  11. 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 :)

  12. 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.

  13. 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!! :)

  14. 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!

  15. 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.

  16. 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

  17. 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!

  18. 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?

    • Avatar for Dana @ Minimalist BakerDana @ 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.

  19. 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..

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  20. 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.

  21. 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!

  22. 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!

  23. 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!

  24. Jenny says

    I’ve made these a dozen times now and they are so easy and delicious. They will make you love green beans.

  25. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Lisa! Thanks so much for the lovely review!

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sierra! Thanks so much for the lovely review!

  27. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  28. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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.

  30. 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 !!!

  31. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  32. 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!

  33. 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.

  34. 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!

  35. 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.

    • Avatar for Dana @ Minimalist BakerDana @ 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!

  36. 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!

  37. 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!

  38. 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! ?