My Favorite Green Beans

Green beans are one of my favorite summer vegetables - whether eaten straight off the vine, dunked in a dip, tossed on top of whole grains, simmered in a soup or pickled in vinegar, I love them!

For a hot dish, this is perhaps my favorite way to enjoy them because I can have them on the table in five minutes.

Total Time: 7 minutes Prep Time: 2-3 minutes Cooking Time: 4-5 minutes PRINT HERE

Here's what you'll need for 4 generous servings:

4-6 cups fresh green beans, any kind, but I prefer a mix of yellow and green, or yellow and purple (the purple will mostly turn green when heated)

1 Tbsp sesame or olive oil

2-3 Tbsp Madeira, Marsala or your favorite white wine. Do not use cooking wine as this adds too much sodium.

1 Tbsp Low-sodium soy sauce [if gluten-free (GF) is needed, check the label. GF low-sodium options are available here]

1 Tbsp balsamic vinegar (optional)

1 Tbsp minced fresh garlic

1 Tbsp minced fresh ginger

1/4 - 1/2 tsp cracked black pepper

1/2 cup toasted sliced almonds


1. Give the stem-ends of the beans a quick snip, wash and drain.

2. Heat a large skillet (I like to use cast iron for its even heat) over med/high heat.

3. When skillet is hot, add the beans. Remaining drops of water may splatter so take care. The water helps provide just a bit of steam, so don't dry the beans.

4. Using tongs, toss the beans to evenly coat with oil. After 1-2 minutes, add the pepper, wine and soy sauce. Cook for 1 minute more, tossing occasionally. If you didn't toast your almonds ahead of time, add them now.

5. Last, add the garlic, ginger, balsamic vinegar (if using) and toasted almond slices. Cook for about 1 minute more, tossing to evenly distribute garlic and ginger. Beans should be brightly colored and tender-crisp and liquid should be a syrupy consistency.

6. Immediately, remove from hot skillet onto a serving platter or bowl. Enjoy! (We have been known to stand around the skillet snatching up beans before they ever made it to the table!)

Some alternatives:

  • Swap out the almonds for roughly chopped cashews or sesame seeds.

  • Saute some sliced onions before tossing in the beans in step 3.

  • Fry some shallots and sprinkle on top to garnish.

  • Add chiffonade of basil, a sprinkle of fresh thyme, or chopped summer savory to garnish. Not sure how to chiffonade? Watch this 11 second video.

  • Add a sprinkle of crushed red pepper to garnish.

  • Try these beans dipped in my Almond Butter Lime Sauce (raw beans are great dipped in this sauce too!)

Nutrition information is for one cup of beans with sliced almonds.

When you make this, let me know how it turned out. Be sure to take a photo and tag me #chefcatherinebrown. I love seeing what you make!

DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products that I trust and use.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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