Sauteed Green Beans with Garlic and Almonds
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Easy and tasty 20-minute Sauteed Green Beans with Garlic and Almonds recipe. This will be a new favorite side dish recipe for everything from weeknights to holidays. If you think you don’t like green beans – think again!
For more crave-able veggie side dishes, try out my Brown Sugar Green Beans with Bacon, Sauteed Brussels Sprouts, and perfect Roasted Butternut Squash.
Why This Recipe Works
Let me tell you why I love this sauteed green beans recipe so much – and why I KNOW you will too!
Fresh Green Beans: I am quite certain that anyone who believes that they dislike green beans must have grown up with a mother or father (or grandmother or great aunt Gertrude) who used frozen – or even worse, canned – green beans. PLEASE. Just don’t. Fresh green beans hold their texture better and are able to stand up to the heat, while having better flavor and none of that soggy limp mess that you remember from your childhood.
Sesame Oil: You can use extra virgin olive oil here but I swear that toasted sesame oil takes the flavor of these green beans to the next level and makes them anything but boring!
Toasted Almonds: Almonds tend to get a richer, nuttier flavor when toasted (and that’s what they’re essentially doing there, being tossed around in the skillet with the green beans). That little bit of crunch goes so well with these tender, flavorful green beans. Plus they soak up some of that sesame oil we were just talking about, intensifying the flavor of the whole dish!
Here’s How You Make It
- Trim and rinse the green beans then pat all the beans dry. Then add them to a big skillet with the oil. Saute those green beans for 1-2 minutes, adding salt, garlic, pepper, almonds, and brown sugar.
- Keep sauteeing for another 10 minutes or so until you can pierce the green beans with a fork.
- Let them cool off before serving just a bit — although it will be tempting to eat them right away, you don’t want to burn your tongue.
Expert Tips
- No almonds? No worries. Skip them or try another nut like walnuts or pecans.
- These green beans with garlic and almonds will keep in the fridge for up to 5 days. I don’t recommend freezing them.
- Mix this dish up a bit by trying several different kinds of beans (green and wax are some of my favorites). It’s lovely for color and taste variation.
- To really take these green beans to the next level, top with a drizzle of balsamic glaze or some parmesan cheese — delish!
Frequently Asked Questions
Oh my goodness. I think the better question is what spices do not go well with sauteed green beans, you know?? Honestly green beans are very versatile!
This question is one that’s hard to answer simply, since taste is so objective, and also depends on what spices you like. If you’re not sure, I recommend trying some spice mixes. Some of my favorites include Italian, lemon pepper, Herbes de Provence, garam masala, Chinese 5 spice, and Mexican adobo.
If you’re experimenting with spices, follow the instructions below, using olive oil instead of sesame. Then, when it says to add the spices, add the ones you’ve chosen to experiment with. Follow step 2 as well, making sure the green beans are finished by piercing with a fork. Starting simply is the easiest way to figure out what you like, from there you can get fancier by adding in other ingredients — like garlic, nuts, sugars, etc. We all have to learn to crawl before we learn to walk, right?
There are two schools of thought on this one. The first is to just cut the ends off with a knife. Line a few beans up and cut the ends all at once to make the process go a little faster. Or, you can cut the ends with kitchen shears. The second way is to “snap” the ends off with your fingers. Personally, I go with the second method because why dirty another knife when you don’t have to?
Green beans are not only good to eat, they’re also good for you. Full of fiber, folate, potassium, protein, zinc, and iron, they can also improve your heart health and prevent diabetes and cancer with the antioxidants that they contain. The vitamin C they contain also boosts your immune system and helps prevent infection. They are also low-calorie (only 30 calories per one cup serving!), so you can fill up on them and not wreck your diet if you are watching what you eat.
More Popular Vegetable Recipes You’ll Love
- Roasted Honey Garlic Glazed Carrots
- Roasted Broccoli
- Slow Cooker Green Bean Casserole
- Roasted Sweet Potatoes
- Oven Roasted Brussels Sprouts with Balsamic Glaze
Did you make these super easy and delicious garlic green beans?? Fantastic! Please rate the recipe below!
Sauteed Green Beans with Garlic and Almonds
Ingredients
- 1 pound fresh green beans, ends trimmed
- 1 tablespoon sesame oil
- 1 tablespoon olive oil, sub additional 1 tablespoon sesame oil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 teaspoons minced garlic
- 2 teaspoons brown sugar
- ⅓ cup shaved, sliced, or slivered almonds
Instructions
- Make sure the beans are patted dry, then add to a large skillet along with oil. Saute over medium heat 1-2 minutes. Add garlic, salt, pepper, brown sugar, and almonds.
- Saute 10 minutes or until green beans are easily pierced with fork. Allow to cool slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent. I created the almond sauce first, put it in a bowl, and then placed the green beans in my wok with some water and steamed them with a lid on. Drained the excess water when they were tender and put the sauce on and tossed then served. Delicious!
OMG. These green beans were amazing! Who new I actually like green beans! Thank you!
Haha thank you so much! I’m glad you enjoyed these!
A true winner!!! I’ve made this more times than I can count and every time I do I receive compliments. It’s my go-to side for holiday dinners and honestly any random weeknight when I want a quick side that is sure to please.
That’s wonderful! So glad you and those you share it with love it 🙂
Chose to make these green beans as a side for a Christmas gathering. They were a hit. Super simple to make and wonderful flavor. The use of sesame oil was a great way to add a more complex flavor to traditional green beans and garlic.
These green beans were a hit at Thanksgiving! I did toast some slivered almonds that I toasted with sea salt. It’s keeper
I plan on making these for Thanksgiving. I am having several people and trying to keep the kitchen traffic to a minimum. I am going to make as many veggie dishes the day before and do a quick heat up. Can I do these the day before and maybe not cook all the way?
I have never tried preparing this dish like that. You can try to partly boil them in water then shock cool them in cold water before putting them in the fridge. The next day, I would then add all the seasoning and almonds and sauté it all with the beans. Good luck!
Can I make these ahead and then reheat in a 9 x 13 in the oven?
Yes, you can. This dish stays in the fridge for up to 5 days 🙂
I really enjoyed this recipe…..very very simple with a lot of taste. Thank you!!
Cooking the almonds and garlic for 9 minutes is too long. They were borderline burnt. Also, there’s a difference between toasted sesame and regular sesame oil, I presume regular? Because toasted is traditionally a finishing oil.
Hi, I plan to use sesame oil only in this recipe. The ingredient “2 tablespoon olive oil – sub additional 1 tablespoon sesame oil” confuses me. Does this mean I use 3T of sesame oil?
Yes, correct.