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:

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

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
Print
Pan of Garlicky Green Beans with Almonds
4.93 from 14 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

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.

Video

Notes

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

Nutrition (1 of 4 servings)

Serving: 1 servings 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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Reader Interactions

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  1. 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.

  2. 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!

  3. 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.

  4. 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 !!!

  5. 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 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

  6. 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!

  7. 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.

  8. 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!

  9. 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.

    • 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!

  10. 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!

  11. 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!

  12. 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! ?