These garlicky green beans are a delicious, easy side dish that will disappear fast! There’s sesame oil, lots of minced garlic, sesame seeds and chili pepper. And this one is on the table in about 10 minutes!
I have a super quick recipe for you guys today … garlicky green beans, actually a garlicky haricot verts recipe (or French green beans), if we’re getting specific!
I’m such a huge fan of garlic. I probably use more than the average person I love it that much. I even take a big whiff of the cloves after I peel ’em. And the smell of garlic as it cooks? Oh yeah! That stuff is downright heavenly.
Basically, I’m one of those people, LOL. Great to be friends with me, right?? Ha!
If you are team garlic, you’re going to love this recipe! By the way, it goes great with my honey Dijon salmon recipe!
What These Garlicky Green Beans Are Great
- Made with only 8 ingredients (including salt & pepper)
- Comes together in about 10 minutes
- Of course, it’s delicious!
What are Haricot Verts?
Haricot verts (or French green beans) are a thinner, shorter variety of traditional string green beans. They are typically more tender and take a tad less time to cook than their larger counterparts.
Should I Trim Them?
As mentioned, the green beans I used were haricot verts. Because they were super fresh, non-fibrous or stringy I didn’t trim or cut off any ends.
However, if yours isn’t as fresh or you are using a string green bean, you should trim. Simply cut a little off the non-tapered end of the green beans and proceed with recipe. Basically, you know how you snap or cut off the fibrous ends of asparagus? Well, same goes here for the green beans … you cut off the not-so-great ends.
How to Make To Make This Recipe
Full details on how to cook green beans are in the recipe card below, but here are the basics:
- Cook minced garlic in butter (or vegan butter) and sesame oil.
- Add green beans, salt and pepper. Stir that stuff up and cook for a little.
- Next add some water, cover and cook.
- Remove green beans from pan (make sure you get all that minced garlic from the pan; that’s flavour!)
- Garnish with sesame seeds and chili pepper.
Can I Use Frozen Green Beans Instead?
Absolutely! I usually opt for fresh when getting produce, but as far as frozen veggies goes, I tend to find frozen green beans are at the tippity top of ‘as close to fresh’ as you can find. You will have to cook a little longer (because they are frozen), but it will still work.
Can I Use String Green Beans Instead of Haricot Verts?
Yes, most definitely. Just trim and cook a little longer (because they are thicker than their haricot verts counterpart).
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More Recipe Tips
This recipe is portioned for 2 people, but you could totally double.
I used 3 large garlic cloves. If you aren’t as much of a garlic fan (or maybe even more of a fan) adjust to your taste.
Don’t overcook those green beans! You want a little bite, not floppy and soggy. Ain’t nobody got time for that!
If you are using a string green (which are larger than haricot verts), they will require a little longer cook time. Just cook to your taste.
Chili pepper was used, but you could omit if you aren’t a spice fan.
Speaking of chili pepper, don’t have fresh on hand? Use a pinch or two of crushed red pepper flakes.
More Yummy Vegetable Sides
- Brown Butter Mashed Turnip (Rutabaga)
- Oven Roasted Cauliflower with Tahini Yogurt Sauce
- Skillet Potatoes
Hope you love these garlic green beans as much as we do!
If you make this French green beans recipe, be sure to leave a comment below. Love to know how you enjoyed!
Garlicky Green Beans with Chili Pepper
- ½ pound haricot verts (French green beans)
- ½ tablespoon unsalted butter (or margarine or vegan butter)
- 1 teaspoon sesame oil
- 3 to 4 cloves garlic , minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup water
- 1 teaspoon sesame seeds
- 1 pencil chili pepper , thinly sliced (or a sprinkle of crushed red pepper flakes)
- In a pan (about a 10-inch pan) over medium heat, add butter and sesame oil.
- When butter is melted, add garlic and cook 1 to 2 minutes, stirring.
- Stir in green beans (see 'Notes' below re trimming), salt and pepper. Cook, stirring occasionally, for 2 minutes.
- Pour in water, cover and cook 1.5 to 2 minutes or until green beans are tender crisp. Don't overcook.
- Transfer green beans to a serving dish and sprinkle with sesame seeds and sliced chili pepper. Enjoy!
- The green beans I used were haricot verts. Because they were super fresh, non-fibrous or stringy I didn’t trim or cut off any ends. However, if yours isn’t as fresh or you are using a standard string green bean, you should trim. Simply cut a little off the non-tapered end of the green beans and proceed with recipe.
- This recipe is portioned for 2 people, but you could totally double.
- I used 3 large garlic cloves. If you aren’t as much of a garlic fan (or maybe even more of a fan) adjust to your taste.
- Don’t overcook those green beans! You want a little bite, not floppy and soggy.
- If you are using a regular green bean (which are larger than haricot verts), they will require a little longer cook time. Just cook to your taste.
- Chili pepper was used, but you could omit if you aren’t a spice fan.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.